Raspberry Chocolate Truffles (Print Format)
Smooth blend of white and dark chocolate with raspberry powder creates a rich chilled treat.
# Ingredients:
→ Chocolate
01 -
11 ounces white chocolate chips
02 -
8 ounces dark chocolate chips
→ Dairy
03 -
¼ cup heavy cream
→ Flavoring
04 -
4 tablespoons dried raspberry powder
# Steps:
01 -
In a microwave-safe bowl, combine white chocolate chips and heavy cream. Heat in 15-second increments, stirring between intervals until smooth.
02 -
Stir the dried raspberry powder into the melted white chocolate until fully integrated.
03 -
Refrigerate the chocolate mixture for 10 to 15 minutes until firm but pliable enough to roll.
04 -
Use a small cookie scoop to portion filling. Roll each portion between clean hands to form smooth, round balls.
05 -
Place dark chocolate chips in a medium bowl and melt in 15-second microwave increments, stirring until just melted.
06 -
Dip each truffle into melted dark chocolate using a fork. Roll to coat evenly, allowing excess chocolate to drip off. Scrape fork on bowl edge to remove surplus chocolate before placing truffle on parchment paper.
07 -
Refrigerate the coated truffles for 10 minutes to firm the chocolate.
08 -
Transfer remaining melted chocolate to a piping bag or Ziplock bag. Drizzle over chilled truffles, then sprinkle with additional raspberry powder.
09 -
Return the truffles to the refrigerator for up to 10 minutes before serving.
# Tips:
01 -
Do not use fresh raspberries due to excess moisture; use freeze-dried raspberry powder for optimal texture.
02 -
Serve truffles chilled for best flavor and firmness.
03 -
Appropriate amount of freeze-dried raspberries is 0.88 ounces for this recipe.