Craving something sweet, simple, and just a touch fancy? I get it! Sometimes I want a dessert that feels special without requiring hours in the kitchen. That’s why I’m so excited to share my recipe for raspberry truffles. These little bites of bliss are surprisingly easy to make, bursting with fresh raspberry flavor, and can be ready in under an hour, chilling time included!
Table of contents
Table of Contents
Why You’ll Love This Raspberry Truffles Recipe
- Quick to make: These truffles come together in under an hour!
- Simple ingredients: You only need a handful of ingredients.
- No tempering required: No need to stress over complicated chocolate techniques.
- Perfect for gifting: Homemade truffles make a thoughtful and delicious gift.
- Impressive for guests: These look and taste like they came from a fancy chocolatier.
Ingredients for Raspberry Truffles
- 340 g white chocolate chips (12 oz)
- 190 ml double cream (¾ cup, heavy cream)
- 1 ½ cups freeze dried raspberries, blended into a powder and the seeds sieved out (40g, 6 tablespoons of powder)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 200 g dark chocolate (60-70% cocoa solids) (7 oz)
- cacao nibs, chopped pistachios or freeze dried raspberries to decorate
Equipment: What You’ll Need
To make these raspberry truffles, here’s what you’ll need:
- Essential:
- Blender or food processor: To grind the freeze-dried raspberries into a fine powder.
- Fine sieve: To remove the seeds from the raspberry powder.
- Heatproof bowls: For melting the chocolate.
- Small saucepan: For heating the cream.
- Baking sheets: To set the truffles.
- Parchment paper: To line the baking sheets and prevent sticking.
- Nice to have:
- Candy thermometer: While not essential, a candy thermometer can help ensure your cream is heated to the correct temperature.
- Double boiler: A double boiler gently melts the chocolate, preventing it from scorching. If you don’t have one, you can create a makeshift double boiler by placing a heatproof bowl over a saucepan of simmering water.
- Microwave Alternative: If you don’t have a microwave, you can melt the white chocolate in a heatproof bowl set over a pan of simmering water. Make sure the water doesn’t touch the bowl!
How to Make Raspberry Truffles: Step-by-Step Instructions
- Add the freeze dried raspberries to a blender or food processor and blend them into a fine powder. Use a fine sieve to remove the seeds. You want a fine powder with no seeds that are notoriously in raspberries.
- Finely chop the white chocolate and place in a heatproof bowl and melt either over a pan of gently simmering water or in the microwave (in 30 second bursts).
- In a small saucepan, heat the cream over a gentle heat until almost boiling. Remove from heat.
- Stir the hot cream to the melted white chocolate to form a smooth white chocolate ganache.
- Stir the vanilla extract, freeze dried raspberry powder and a pinch of salt into the white chocolate ganache, then gently stir it all together until the mixture is vivid pink and smooth. Leave to cool and then place in the fridge to set for at least an hour, or overnight.
- Remove the truffle mixture from the fridge 30 minutes before you are ready to roll your truffles. Take a tablespoon of the mixture and roll it between your hands to form a ball. It’s easiest to roll the truffles if you wipe your hands clean after every few. Place onto a lined baking sheet and return to the fridge to harden again.
- Finely chop the dark chocolate and place in a small bowl. Place the bowl over a pan of simmering water (make sure the water does not touch the bowl) and allow to melt, stirring occasionally. Remove from heat.
- Using a fork, dip each truffle into the chocolate until fully coated. Make sure the chocolate isn’t too warm at this point as you don’t want to melt the truffles! You might have to warm the chocolate up again if it starts to get too viscous. Once coated, place each truffle onto a baking sheet lined with parchment paper and allow to set. You can place them in the fridge to set if you like.
- Before they set you can decorate with extra freeze dried raspberries, chopped pistachios or cacao nibs if you like.
Common Mistakes & How to Avoid Them
I’ve made my share of kitchen mishaps, so let me share some tips to help you avoid common truffle troubles!
- Ganache seizing: If your ganache looks curdled or separated, don’t panic! This can happen if the chocolate gets too hot too quickly. Try adding a tablespoon of warm cream and gently stirring until it comes back together.
- Chocolate not melting smoothly: Ensure your bowl is completely dry when melting the chocolate. Even a tiny drop of water can cause the chocolate to seize. Chop the chocolate finely to help it melt evenly.
- Truffles too soft to roll: If your truffle mixture is too soft to roll, it likely needs more time in the fridge. Be patient and let it chill until it’s firm enough to handle.
Ingredient Deep Dive: Why This Works
Let’s break down why each ingredient plays such a crucial role:
- Heavy Cream: The high fat content in heavy cream is essential for creating a smooth, rich ganache. Milk won’t work as well because it doesn’t have enough fat to emulsify properly with the chocolate.
- White Chocolate: The sweetness of the white chocolate complements the tartness of the raspberries, creating a balanced flavor profile.
- Freeze-Dried Raspberries: Freeze-dried raspberries add intense raspberry flavor without adding extra moisture, which could affect the consistency of the ganache. They also grind into a beautiful, vibrant powder.
Raspberry Truffle Variations
Want to mix things up? Here are a few ideas:
- White Chocolate Raspberry Truffles: Skip the dark chocolate coating and roll the truffles in extra freeze-dried raspberry powder or powdered sugar for a delicate, sweet treat.
- Raspberry Cheesecake Truffles: Add 2 tablespoons of cream cheese to the ganache mixture for a tangy, cheesecake-inspired flavor.
- Liqueur Infusion: For an adult twist, add a tablespoon of raspberry liqueur (like Chambord) to the ganache after it has cooled slightly.
- Pairing Suggestions: These truffles pair wonderfully with a sparkling wine or black coffee.
Making Raspberry Truffles Vegan or Dairy-Free
Yes, you can enjoy these even if you’re avoiding dairy!
- White Chocolate: Use dairy-free white chocolate. There are several good brands available at most health food stores.
- Heavy Cream: Replace the heavy cream with full-fat coconut cream. Refrigerate the can overnight and use only the thick, solid part at the top.
How to Store Raspberry Truffles
To keep your raspberry truffles fresh and delicious:
- Store them in an airtight container in the refrigerator.
- Layer them between sheets of parchment paper to prevent sticking.
- They will last for up to 1 week.
Ingredient Substitutions
| Ingredient | Substitution | Adjustment |
|---|---|---|
| White Chocolate | Dairy-Free White Chocolate | Ensure it melts smoothly; may need a touch of coconut oil. |
| Heavy Cream | Coconut Cream (full-fat) | Use only the solid part; refrigerate the can overnight before using. |
| Freeze-dried Raspberries | Fresh or Frozen Raspberries | Increase white chocolate to 400g, simmer raspberries over medium heat to release moisture. Pat raspberries dry before adding to chocolate. |
Sensational Raspberry Truffles: Simple & Quick
Craving something sweet, simple, and just a touch fancy? That’s why I’m so excited to share my recipe for raspberry truffles.
Ingredients
Equipment
Method
- Add the freeze dried raspberries to a blender or food processor and blend them into a fine powder. Use a fine sieve to remove the seeds. You want a fine powder with no seeds that are notoriously in raspberries.
- Finely chop the white chocolate and place in a heatproof bowl and melt either over a pan of gently simmering water or in the microwave (in 30 second bursts).
- In a small saucepan, heat the cream over a gentle heat until almost boiling. Remove from heat.
- Stir the hot cream to the melted white chocolate to form a smooth white chocolate ganache.
- Stir the vanilla extract, freeze dried raspberry powder and a pinch of salt into the white chocolate ganache, then gently stir it all together until the mixture is vivid pink and smooth. Leave to cool and then place in the fridge to set for at least an hour, or overnight.
- Remove the truffle mixture from the fridge 30 minutes before you are ready to roll your truffles. Take a tablespoon of the mixture and roll it between your hands to form a ball. It’s easiest to roll the truffles if you wipe your hands clean after every few. Place onto a lined baking sheet and return to the fridge to harden again.
- Finely chop the dark chocolate and place in a small bowl. Place the bowl over a pan of simmering water (make sure the water does not touch the bowl) and allow to melt, stirring occasionally. Remove from heat.
- Using a fork, dip each truffle into the chocolate until fully coated. Make sure the chocolate isn’t too warm at this point as you don’t want to melt the truffles! You might have to warm the chocolate up again if it starts to get too viscous. Once coated, place each truffle onto a baking sheet lined with parchment paper and allow to set. You can place them in the fridge to set if you like.
- Before they set you can decorate with extra freeze dried raspberries, chopped pistachios or cacao nibs if you like.
Notes
These raspberry truffles are proof that you don’t need to be a professional chocolatier to create something truly special.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, you can, but you’ll need to simmer them over medium heat to release excess moisture. Be sure to pat them completely dry before adding them to the chocolate. You may also need to increase the amount of white chocolate to maintain the desired consistency.
How long do raspberry truffles last?
Stored properly in the refrigerator, raspberry truffles will last up to 1 week.
How do you make raspberry powder?
Simply blend freeze-dried raspberries in a blender or food processor until they form a fine powder. Sift to remove the seeds!
What kind of chocolate is best for truffles?
For the coating, I recommend using dark chocolate with 60-70% cocoa solids. This provides a nice balance of bitterness and sweetness.
Conclusion
These raspberry truffles are proof that you don’t need to be a professional chocolatier to create something truly special. With just a few simple ingredients and easy steps, you can whip up a batch of these delightful treats in no time. Now I want to hear from you! Have you tried making truffles before? What are your favorite flavor combinations? Leave a comment below and let’s chat! And if you make these raspberry truffles, be sure to share your results — I can’t wait to see your beautiful creations!
