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Raspberry Truffles

Delicious raspberry truffles made with high-quality chocolate and freeze-dried raspberries, perfect for parties or as gifts.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup heavy cream
  • 14 ounces white chocolate, finely chopped Choose high-quality chocolate.
  • 2 tablespoons unsalted butter, softened
  • 2 cups freeze-dried raspberries (roughly 1.6 ounces) Do not use fresh raspberries.
  • 14 ounces bittersweet chocolate, finely chopped Use for coating.
Optional Extras
  • Flaky sea salt, for topping
  • Crushed pistachios or hazelnuts, for rolling
  • Extra raspberry powder, for dusting

Method
 

Preparation
  1. Turn freeze-dried raspberries into powder using a food processor and sift for a fine texture.
  2. Melt white chocolate and softened butter over a double boiler until smooth.
  3. Fold in the warm heavy cream and raspberry powder into the melted chocolate until combined.
  4. Chill the mixture in the fridge for about 2 hours until firm.
  5. Scoop and roll the mixture into balls, ensuring they are consistent in size.
Coating
  1. Melt bittersweet chocolate in a double boiler. Coat each truffle in the melted chocolate and place on parchment paper.
  2. Sprinkle raspberry powder on top while the chocolate is still wet.

Notes

Store truffles in an airtight container in the fridge for up to a week or freeze for up to a month. Allow frozen truffles to thaw in the fridge before serving.