Description
Silky, tangy chocolate truffles infused with freeze-dried raspberry powder for a delightful treat.
Ingredients
Scale
- 14 ounces high-quality dark chocolate (60-75% cocoa solids), finely chopped or in chip form
- 3/4 cup heavy whipping cream (at least 36% fat)
- 2 tablespoons unsalted butter, cut into small cubes
- 1.6 ounces freeze-dried raspberries (about 2 cups), crushed into a fine powder for flavor and coating
- 14 ounces white chocolate chips or bars, for optional coating or decoration
Instructions
- Finely chop your dark chocolate and place it into a heatproof bowl.
- In a small saucepan over medium heat, combine the heavy cream and unsalted butter. Heat gently until it just begins to simmer. Remove from heat.
- Pour the hot cream mixture over the chopped chocolate. Let it sit for 5 minutes, then whisk until smooth.
- Stir in crushed freeze-dried raspberry powder to your desired intensity.
- Cover the bowl with plastic wrap and chill in the refrigerator for 3 to 4 hours until firm.
- Scoop out portions of ganache and roll them into smooth balls.
- Chill the truffles again if needed to firm up before coating.
- Coat the truffles in cocoa powder, powdered sugar, or melted chocolate.
- Arrange on a platter and allow to set completely.
Notes
These truffles can be frozen for up to three months. Let them sit at room temperature for the best flavor integration over time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and Rolling
- Cuisine: French
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 8g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: truffles, chocolate, raspberry, dessert, homemade