Raspberry Dark Chocolate Truffles Recipe

Ingredients

Ganache

• 340 g white chocolate chips
• 190 ml double cream
• 1 ½ cups freeze dried raspberries, blended into a powder and sieved
• 1 teaspoon vanilla extract
• 1 pinch salt

Coating

• 200 g dark chocolate (60-70% cocoa solids)
• cacao nibs, chopped pistachios or freeze dried raspberries to decorate

Instructions

1. Add the freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove all seeds, ensuring a smooth powder free of raspberry seeds.
2. Finely chop the white chocolate and place it in a heatproof bowl. Melt it gently over a pan of simmering water or in the microwave in 30 second bursts until smooth.
3. In a small saucepan, heat the double cream gently until almost boiling, then remove from heat.
4. Stir the hot cream into the melted white chocolate to form a smooth ganache. Mix in vanilla extract, raspberry powder, and a pinch of salt until the ganache turns a vivid pink and is fully smooth.
5. Allow the ganache to cool, then place in the fridge to set for at least one hour or overnight.
6. Remove ganache from the fridge 30 minutes before rolling. Scoop tablespoon-sized portions and roll between clean hands to form balls. Place onto a lined baking sheet and refrigerate again to harden.
7. Finely chop the dark chocolate and melt it over simmering water gently, stirring occasionally. Remove from heat once smooth.
8. Using a fork, dip each truffle into the melted dark chocolate coating it completely. Work quickly to prevent melting the truffles. Place coated truffles onto parchment-lined sheet.
9. Before the coating sets, decorate with cacao nibs, chopped pistachios, or freeze dried raspberries. Allow the chocolate to harden at room temperature or refrigerate for faster setting.

Notes

• This recipe yields approximately 35 truffles depending on size.
• Use high-quality white chocolate bar instead of chips for better ganache texture.
• Sieving raspberry powder is essential to avoid unpleasant raspberry seeds in the ganache.
• Freeze dried fruit powder is hygroscopic; keep it covered and add powder quickly to avoid clumping.
• Clean your hands often while rolling to prevent sticking and achieve smooth truffles.
• The melted dark chocolate should be fluid but not too hot to avoid melting the ganache during coating.
• If in a hurry, you can chill ganache in the freezer but coating will be more challenging as the chocolate sets faster.