Raspberry Chocolate Truffles
If I had to describe these truffles in one word, it would be decadent. With a creamy milk chocolate shell, and a soft, creamy raspberry ganache center, these truffles are sure to be a hit! You could package them in cute little jars or boxes to give away as gifts, or just devour them with the special humans in your life.
Raspberry Chocolate Truffles
Serves: 40 | Preparation Time: 30 minutes
Ingredients:
- 1/2 cup frozen raspberries
- 1 cup white melting chocolate
- 2 Tbsp heavy cream
- 2 Tbsp sugar
- 1 tsp vanilla
- pinch of salt
- 2 cups melting chocolate (white, milk, or dark)
Directions:
1. Blend frozen raspberries into a fine powder. Melt gently in a saucepan on the stove until fully thawed. Then, using cheesecloth or a very fine strainer, strain out the seeds.
2. Place the raspberry juice with the sugar, vanilla, and salt in a saucepan. Bring to a boil, whisking constantly until it forms a thick syrup. Set aside.
3. Heat the cream in a double boiler until it is quite warm. Add the white melting chocolate and melt until fully incorporated. The cream MUST be warm first, because if you add the cream to the melting chocolate, it will become hard and grainy.
4. Combine the raspberry syrup and the melted white chocolate. Cover this ganache and set aside in the fridge to chill.
5. Meanwhile, melt the 1 of the 2 cups of melting chocolate in a double boiler. Usually when I make these truffles I only melt about 1/2 a cup of chocolate at a time because I have limited moulds, but if you have enough moulds, melt a whole cup.
6. Place spoonfuls of chocolate into each mould - I just used an ice-cube tray, because that's what I had on hand. Then you can use a spoon handle (or a finger... shh) to spread the chocolate around the mould. Place the chocolate-filled mould upside down on a parchment paper lined baking tray and put in the freezer for approximately 5 minutes.
7. Remove the chocolate from the freezer and fill the centers with the ganache filling you set aside in the fridge earlier. Melt some more chocolate in the double boiler for the bottom (currently the top) of the truffles. Cover the ganache filling completely with chocolate, then set in the freezer again so the chocolate can harden.
8. After the chocolate is firm, pop the truffles out of the moulds. Melt a bit more chocolate, and either swirl or drizzle overtop of the truffles for an artsy effect. Then you can eat, package, and/or share your truffles!
