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Decadent yet surprisingly easy to make at home, these raspberry truffles bring together a creamy fruit-filled center and a crisp dark chocolate shell just right for gifts or special desserts. The natural tartness of freeze-dried raspberries balanced with smooth white chocolate creates an irresistible bite every time.
I started making these after discovering a forgotten bag of freeze dried raspberries in my pantry and now they are the most requested dessert from my nieces every holiday season
Ingredients
- Freeze dried raspberries: for concentrated tart berry flavor that will not water down the truffles Look for bright colored berries with no added sugar
- White chocolate chips or bars: for a creamy sweet base Pick a good quality white chocolate that lists cocoa butter high on the ingredient list
- Unsalted butter: for extra silkiness in the filling Use real butter so the flavor stays rich and fresh
- Heavy whipping cream: to help melt and combine the filling Always choose full fat cream for the smoothest texture
- Dark chocolate bittersweet: for dipping to balance the sweetness Use a chocolate bar rather than chips for a glossier shell
Step-by-Step Instructions
- Pulse Raspberries:
- Pulse the freeze dried raspberries in a food processor until they become a very fine powder which lets them dissolve perfectly into the filling
- Prep White Chocolate Base:
- Place white chocolate and butter in a large glass bowl so they are ready to melt together smoothly when the cream is added
- Warm Cream:
- Heat the cream in a small saucepan over low until it is hot and steamy but not boiling The gentle heat keeps the chocolate from seizing later
- Combine Chocolate Filling:
- Pour the warm cream over the white chocolate and butter Let it sit for five minutes to slowly melt then stir gently with a spatula until smooth and glossy
- Add Raspberry Flavor:
- Fold in half a cup of raspberry powder tasting as you go for the perfect balance The mix should turn a pretty pink and taste bold and tangy
- Chill Truffle Center:
- Cover the bowl with plastic wrap and cool it in the fridge for two hours until the mixture is firm enough to scoop
- Form Truffles:
- Scoop out balls of the firm truffle filling using a tablespoon or cookie scoop then roll each gently between your hands and place on a parchment lined sheet
- Firm Up:
- Place the tray in the fridge or freezer for about thirty minutes so the balls hold their shape during dipping
- Melt Chocolate:
- Melt the dark chocolate using a double boiler for best sheen and a drizzle smooth enough to coat Each swirl of chocolate should fall easily from a spoon
- Dip and Decorate:
- One by one dip well chilled truffles into the melted chocolate tapping off extra chocolate Place back on parchment paper and sprinkle the tops with a little extra raspberry powder for color
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Every year I look forward to the step where I fold in the raspberry powder and watch the filling turn a pretty pink My younger sister loves to help with the rolling step and the kitchen always smells like chocolate and berries
Storage Tips
Store raspberry truffles in an airtight container in the fridge for up to a week For longer storage freeze them in a single layer then transfer to a bag for up to a month Thaw in the fridge overnight for perfect texture
Ingredient Substitutions
You can swap freeze dried strawberries or blueberries for raspberries if that is your preference Just pulse them the same way You may also use milk chocolate for dipping if you like a sweeter truffle
Serving Suggestions
Serve these as part of a holiday dessert board with other chocolates and nuts or wrap them in a small paper box for heartfelt homemade gifts Pair with coffee or champagne for a truly elegant treat
Cultural Context
Truffles date back to French confection traditions where rich chocolate ganache was rolled into cocoa Debuting these fruit filled treats at a get together always makes me feel like I am sharing a bit of that old world chocolate shop magic in my own kitchen
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Recipe FAQs
- → How do I get a smooth raspberry filling?
Pulse freeze-dried raspberries in a food processor until they become a fine powder, then blend thoroughly with melted white chocolate and cream for a velvety consistency.
- → What is the best way to melt chocolate for coating?
Use a double boiler to gently melt dark chocolate, stirring frequently to keep it glossy and prevent scorching.
- → Can I use fresh raspberries instead of freeze-dried?
Fresh berries introduce moisture and may alter the texture; freeze-dried raspberries provide intense flavor without extra liquid.
- → How do I keep truffles from melting when dipping?
Chill the shaped centers until very firm before dipping in melted chocolate, ensuring they hold their shape and the coating sets quickly.
- → How should these truffles be stored?
Store finished truffles in an airtight container in the refrigerator for up to one week to maintain freshness and texture.