Raspberry Chocolate Truffles

These Raspberry Chocolate Truffles are tart and sweet covered with dark chocolate and a delicious raspberry filling. They are perfect anytime of year but will add a touch of something special to your holiday candy plate!

1 oz. freeze dried raspberry

6 oz. white chocolate melting wafers

3 oz. heavy cream

8 oz. dark chocolate melting wafers

extra freeze dried raspberry

Put freeze dried raspberry into a food processor and grind into a fine powder. Let the powder settle before opening the food processor. Transfer to a bowl with white chocolate melting wafers.

Heat cream in a small saucepan over medium heat until simmering. Pour the hot cream over the white chocolate and raspberry powder. Let sit for a few minutes and stir with a spatula until completely mixed.

Refrigerate for 45 minutes to 1 hour so the filling hardens some, but still workable. Use a small ice cream scoop to portion the truffle filling into 13 pieces.

Roll each portion into a ball and place on a parchment lined baking sheet. Refrigerate for 1 hour.

Melt the dark chocolate in a double boiler until almost melted, remove from heat and continue to stir until its completely melted and smooth.

Dip the bottom of truffle into the melted chocolate and then place it on the tip of a fork. Using a spoon, drizzle melted chocolate over the top to completely cover.

Allow the excess to drip off before placing back onto the parchment lined baking sheet. Repeat with the remaining truffles. Drizzle excess melted chocolate over the top of the truffles and sprinkle some crushed freeze dried raspberry over top to decorate.

Place the baking sheet back into the refrigerator for 30 minutes to 1 hour to allow the chocolate to harden completely.

Makes 12 truffles

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