Raspberry White Chocolate & Dark Chocolate Truffles Recipe
Introduction
Raspberry truffles are a delightful blend of creamy white chocolate and tart raspberry flavor, coated in rich dark chocolate. These homemade treats are perfect for special occasions or whenever you want a little indulgence.
Ingredients
- 11 ounces white chocolate chips
- 8 ounces dark chocolate chips
- ¼ cup heavy cream
- 4 tablespoons raspberry powder (dried)
Instructions
- Step 1: In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Heat in 15-second increments, stirring well between each until fully melted and smooth.
- Step 2: Stir the raspberry powder into the melted white chocolate until well combined.
- Step 3: Place the bowl in the fridge for 10 to 15 minutes, allowing the mixture to firm up enough to roll into balls, but not harden completely.
- Step 4: Using a small cookie scoop, portion out the chilled mixture. Roll each portion between your hands to form smooth, round balls and place them on a parchment-lined baking sheet.
- Step 5: In a separate bowl, melt the dark chocolate chips in the microwave in 15-second intervals, stirring between each until completely smooth.
- Step 6: Dip each truffle into the melted dark chocolate using a fork. Roll to coat fully and let excess chocolate drip off. Scrape the bottom of the fork against the bowl edge to remove extra chocolate, then return the coated truffles to the parchment paper.
- Step 7: Chill the coated truffles in the fridge for about 10 minutes or until the chocolate shell sets.
- Step 8: Take the truffles out of the fridge. Place the remaining melted dark chocolate into a piping bag or a ziplock bag with a corner snipped off. Drizzle the chocolate over the truffles.
- Step 9: Sprinkle additional raspberry powder over the drizzled chocolate.
- Step 10: Return the truffles to the fridge for up to 10 minutes to set the drizzle before serving.
Tips & Variations
- Use fresh or freeze-dried raspberry powder for a vibrant tang and natural color.
- Substitute heavy cream with coconut cream for a dairy-free option.
- For extra texture, roll the truffles in crushed freeze-dried raspberries or chopped nuts before coating with chocolate.
- Work quickly when rolling and dipping to keep the filling from becoming too soft.
Storage
Store raspberry truffles in an airtight container in the refrigerator for up to one week. Allow them to sit at room temperature for a few minutes before enjoying to soften slightly. For longer storage, freeze the truffles for up to one month and thaw in the fridge overnight.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these truffles without a microwave?
Yes, you can melt the chocolate and cream using a double boiler on the stovetop, stirring constantly to prevent burning.
What if I can’t find raspberry powder?
If raspberry powder is unavailable, you can use finely crushed freeze-dried raspberries or add a small amount of raspberry extract to the white chocolate mixture for flavor.
PrintRaspberry White Chocolate & Dark Chocolate Truffles Recipe
Delight in these luscious Raspberry Truffles featuring a creamy white chocolate and raspberry powder filling, coated in rich dark chocolate and finished with a decorative chocolate drizzle and a sprinkle of raspberry powder. Perfect as an elegant homemade treat or a special gift.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 truffles 1x
- Category: Dessert
- Method: Microwaving
- Cuisine: American
Ingredients
Filling
- 11 ounces white chocolate chips
- ¼ cup heavy cream
- 4 tablespoons dried raspberry powder
Coating
- 8 ounces dark chocolate chips
Instructions
- Prepare the filling: In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 15-second increments, stirring well between each, until the mixture is fully melted and smooth.
- Add raspberry powder: Stir the dried raspberry powder into the melted white chocolate mixture until completely incorporated.
- Chill filling: Refrigerate the bowl for 10 to 15 minutes until the filling firms up to a soft but moldable consistency, enabling you to roll it into balls.
- Scoop and roll: Using a small cookie scoop, portion out the filling. With clean hands, roll each portion into a smooth, round ball.
- Place balls on baking sheet: Arrange the rolled truffle balls on a parchment paper-lined baking sheet, spacing them evenly.
- Melt dark chocolate: In a separate medium bowl, microwave the dark chocolate chips in 15-second bursts, stirring between each, until melted and smooth.
- Coat truffles: Using a fork, dip each truffle ball individually into the melted dark chocolate, ensuring full coverage. Let any excess chocolate drip off and scrape the bottom of the fork against the bowl edge to remove excess coating.
- Set the coating: Return the dipped truffles to the parchment-lined baking sheet and refrigerate for 10 minutes or until the chocolate coating is firm.
- Drizzle chocolate decoration: Place the remaining melted dark chocolate into a Ziplock bag or piping bag and drizzle over the chilled truffles to create an attractive finish.
- Sprinkle raspberry powder: Lightly dust the raspberry powder over the chocolate drizzle while it is still wet to add aroma and color.
- Final chill: Refrigerate the completed truffles for up to 10 minutes until the drizzle sets. Then, they are ready to serve or store.
Notes
- Make sure not to overheat the chocolate to avoid burning or seizing.
- Use clean hands or wear gloves while rolling the truffles for a smooth finish.
- Store the truffles in an airtight container in the refrigerator for up to one week.
- Allow truffles to sit at room temperature for a few minutes before serving for best texture and flavor.
- Raspberry powder can be found in specialty baking stores or online, or substitute with freeze-dried raspberry crumbs if desired.
Keywords: raspberry truffles, white chocolate, dark chocolate, raspberry powder, chocolate truffles, homemade truffles, dessert recipe
