Creamy Raspberry Truffles
These elegant and rich creamy raspberry truffles are a delightful treat, featuring a smooth white chocolate ganache infused with raspberry, coated in your choice of chocolate, and optionally garnished for a beautiful finish.
Equipment
- heatproof bowl
- small saucepan
- spatula
- plastic wrap
- baking sheet
- parchment paper
- small scoop (melon baller or teaspoon)
- microwave-safe bowl or double boiler
- dipping tool or two forks
Ingredients
Raspberry Ganache
- 10 ounces good quality white chocolate, finely chopped
- 1/4 cup heavy cream
- 1/4 cup raspberry preserves high-quality for best flavor
- 1/2 teaspoon raspberry extract optional, for an extra zing
- Pinch salt
Chocolate Coating
- 8 ounces dark, milk, or white chocolate, finely chopped your preference!
- 1 tablespoon coconut oil or shortening helps with smooth dipping
Optional Garnishes
- Freeze-dried raspberries, crushed for garnish, optional
- Cocoa powder for garnish, optional
- Powdered sugar for garnish, optional
- White chocolate shavings for garnish, optional
Instructions
Preparation
- Place finely chopped white chocolate in a heatproof bowl. In a small saucepan, gently heat heavy cream and raspberry preserves until simmering and preserves are melted, but do not boil.
Making the Ganache
- Pour the hot cream mixture over the white chocolate and let it sit for 5 minutes to melt. Add raspberry extract (if using) and a pinch of salt, then stir gently from the center until smooth and emulsified.
- Cover the bowl with plastic wrap directly on the ganache surface and refrigerate for 2-3 hours until firm enough to roll.
Rolling and Dipping Truffles
- Line a baking sheet with parchment paper. Scoop and quickly roll 1-inch ganache balls, then place them on the baking sheet and refrigerate for 30 minutes while preparing the coating.
- Melt the coating chocolate with coconut oil or shortening in a microwave or double boiler until smooth, stirring every 30 seconds if microwaving.
- Dip each chilled truffle into the melted chocolate using a dipping tool or forks, allowing excess to drip off, then return them to the parchment-lined baking sheet.
Finishing Touches
- Optionally, sprinkle with crushed freeze-dried raspberries, cocoa powder, or other decorations immediately after dipping before the chocolate sets.
- Refrigerate the finished truffles for another 15-20 minutes until the chocolate coating is completely set.
Notes
For best results, use high-quality chocolate and raspberry preserves. Working quickly when rolling truffles helps prevent them from becoming too soft. Experiment with different chocolate coatings and garnishes to customize your truffles.