Description
These Chocolate Raspberry Truffles are a delightful treat, combining rich chocolate and fresh raspberries for an irresistible flavor that’s simple to prepare. Perfect for special occasions or as a sweet indulgence!
Ingredients
- Frozen raspberries
- Powdered sugar
- Heavy whipping cream
- Good quality white chocolate (7 oz)
- Water (1 TBSP)
- Dark chocolate (52% to 70% cocoa, 7 oz)
- Pink chocolate (ruby chocolate or pink candy melts)
Instructions
- Defrost the raspberries and allow them to thaw completely.
- Chop the white chocolate finely and set aside.
- Blend the thawed raspberries into a smooth puree.
- Strain the raspberry puree through a fine mesh strainer to catch seeds.
- Mix the strained raspberry puree with powdered sugar and cook until thickened.
- Stir in the heavy whipping cream until well combined.
- Pour the warm mixture over the chopped white chocolate and stir until smooth.
- Refrigerate the ganache for about 2 hours until firm enough to shape.
- Scoop and roll ganache into bite-sized balls.
- Melt dark chocolate and dip each truffle in, then place on parchment to set.
- Refrigerate until the outer chocolate is set.
Notes
Use fresh raspberries for a brighter flavor if available.
For a dairy-free option, substitute heavy cream with coconut cream and use dairy-free chocolate.
Chill ganache longer if too soft to shape.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg