Description
These Chocolate Raspberry Truffles combine luscious chocolate with the tang of raspberries. Perfect for gatherings or a sweet treat at home, they are simple to make and delightfully indulgent.
Ingredients
Scale
- 1 1/3 cup Frozen raspberries
- 1/4 cup Powdered sugar
- 1/4 cup Heavy whipping cream
- 7 oz Good quality white chocolate
- 1 TBSP Water
- 7 oz Dark chocolate (52% to 70% cocoa)
- Pink chocolate like ruby chocolate or pink candy melts
Instructions
- Defrost the frozen raspberries for 30 to 45 minutes.
- Chop white chocolate finely and set aside.
- Puree thawed raspberries until smooth.
- Strain the raspberry puree to remove seeds.
- Combine raspberry puree and powdered sugar in a saucepan and heat over medium until boiling.
- Reduce heat and stir for 25 minutes until thickened.
- Stir in heavy cream to combine.
- Pour warm raspberry mixture over chopped white chocolate and mix until smooth.
- Cover and chill ganache for 2 hours until firm.
- Scoop and roll ganache into balls.
- Melt dark chocolate and coat each truffle, placing on parchment paper.
- Chill truffles again until coating is set.
Notes
Feel free to use fresh raspberries, just ensure they are pureed well.
To make dairy-free, substitute heavy cream with coconut cream and use vegan-friendly chocolate.
Experiment with different chocolate for unique flavors.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 9g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg