Decadent Dark & White Chocolate Raspberry Truffles

$- 8 oz dark chocolate, finely chopped - 4 oz white chocolate, finely chopped - 1 cup heavy cream - 1 cup fresh raspberries, pureed - 2 tablespoons raspberry extract - 1 tablespoon unsweetened cocoa powder - 1 tablespoon powdered sugar - Fresh raspberries for garnishing - Cocoa powder for dusting Choose high-quality chocolate for the best truffles. Look for chocolate with 70% cocoa solids for dark chocolate. This will give your truffles a rich taste. For white chocolate, select one with real cocoa butter. Check the label to avoid fillers. Fresh raspberries should be bright and firm. Smell them to ensure they are not overly ripe. When picking heavy cream, go for ones with no additives. This keeps the flavor clean and pure. Each truffle has about 100 calories. It contains 6g of fat, 10g of carbs, and 1g of protein. The sugar content is around 8g. Raspberries add fiber and vitamins. Enjoy these truffles in moderation for a sweet treat. {{ingredient_image_1}} To start, I heat 1 cup of heavy cream and 1 cup of fresh raspberry puree in a saucepan. I stir gently until the mix is warm but not boiling. Once heated, I add 8 oz of finely chopped dark chocolate. After about 2 minutes, I stir until the chocolate melts and the mixture is smooth. I set it aside to cool for 30 minutes at room temperature. This ganache will be rich and creamy. While the dark chocolate ganache cools, I take a separate bowl. I add 4 oz of finely chopped white chocolate and 2 tablespoons of raspberry extract to it. After the ganache cools, I take half of it and fold it gently into the white chocolate mix. This creates a nice marbled effect. The mix is now both raspberry and chocolate. Next, I place the combined mixtures in the fridge for 1 to 2 hours. This helps them firm up. Once set, I use a small scoop to form truffles. I alternate between the dark chocolate ganache and the raspberry-white chocolate mix. This adds fun shapes and designs. After forming, I roll each truffle in my hands to smooth them out. I place them on a plate lined with parchment paper. For the finishing touch, I roll half in unsweetened cocoa powder and dust the others with powdered sugar. To make them look special, I top each truffle with a fresh raspberry. To make a smooth ganache, heat the cream gently. Do not let it boil. Add the dark chocolate after removing it from heat. Let it sit for two minutes. This helps the chocolate melt evenly. Stir until everything blends well. If you notice any lumps, keep stirring. You can also use a whisk for a silkier texture. Store your truffles in an airtight container. This keeps them fresh and moist. Place a piece of parchment paper between layers. This prevents them from sticking together. You can keep them in the fridge for up to two weeks. If you want them to last longer, freeze them. Just thaw them in the fridge before serving. For a stunning display, use a nice platter. Arrange the truffles in groups. Alternate cocoa-dusted and powdered sugar ones. Add fresh raspberries around the truffles. This adds color and charm. You can also use small decorative cups for each truffle. This makes them easy to grab and enjoy! Pro Tips Use Quality Chocolate: The flavor of your truffles greatly depends on the quality of chocolate you use. Opt for high-quality dark and white chocolates for the best results. Chill Thoroughly: Ensure that your ganache is completely chilled before scooping. This prevents the truffles from melting in your hands while shaping. Experiment with Flavors: Feel free to add other flavor extracts or spices to your truffles. A hint of vanilla or a pinch of sea salt can elevate the taste. Make Ahead: These truffles can be made in advance and stored in the refrigerator. They also freeze well, making them perfect for parties or gifting. {{image_2}} You can add fun flavors to your truffles. Try vanilla extract for a sweet touch. Almond extract gives a nutty taste. You might even use mint extract for a cool twist. Just add a teaspoon to the cream and raspberry mix. This small change can create a whole new truffle experience. While cocoa powder and powdered sugar are classic, you can explore other coatings. Chopped nuts like almonds or hazelnuts add crunch. You can use shredded coconut for a tropical vibe. For a fancy look, dip the truffles in melted chocolate again. This adds a smooth outer shell. Play with colors to match your theme! Raspberries shine, but other fruits work well too. Strawberries give a sweet twist. Blueberries can add a burst of flavor. Try cherries for a tart touch. You can even mix fruits, like raspberries and strawberries, for a fruity surprise. Use fruit purees in your ganache for added fun. When making truffles, the chocolate matters a lot. I recommend using high-quality chocolate for the best taste. Look for brands like: - Ghirardelli: Their dark chocolate is rich and smooth. - Callebaut: This brand is perfect for fine baking. - Lindt: Their white chocolate melts well and tastes great. These brands offer a mix of flavor and texture you need for your truffles. Fresh raspberries are key for flavor. You can often find them at local farmer's markets. These berries are ripe and sweet. You can also check grocery stores like: - Whole Foods: They have organic options. - Trader Joe’s: Their produce is fresh and affordable. - Local farms: If you have a farm nearby, visit them for the best berries. Buying local ensures you get the freshest raspberries for your truffles. For hard-to-find items, online shopping is your best bet. Websites like Amazon have everything you need. You can find: - Specialty chocolate brands. - Raspberry extract to add more flavor. - Cocoa powder and powdered sugar for coating. Shopping online gives you access to a wide range of products. Plus, you can compare prices easily, ensuring you get the best deal. Yes, you can make these truffles ahead of time. They keep well in the fridge. Make them up to a week in advance. Just store them in an airtight container. This way, you can enjoy them fresh when you want. To store leftover truffles, place them in a sealed container. Keep them in the fridge for up to a week. If you want to keep them longer, freeze them. Just remember to thaw them in the fridge before serving. This keeps them from getting too soft. The best way to serve chocolate truffles is on a nice plate. You can arrange them by coating type, like cocoa or powdered sugar. Adding fresh raspberries around them makes a lovely touch. This adds color and a pop of flavor. You learned how to make delicious chocolate truffles today. We covered the key ingredients and how to select them wisely. I shared step-by-step instructions for making the perfect ganache and rolling the truffles. You also discovered tips for smooth ganache and best storage practices. Don't forget the fun variations to try and where to find the best ingredients. Remember, making truffles is easy and rewarding. Enjoy your chocolate-making journey!$

Decadent Dark & White Chocolate Raspberry Truffles

Indulge in these rich and creamy truffles made with dark and white chocolate, fresh raspberries, and a touch of raspberry extract.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 2 30

Course Dessert

Cuisine American

Servings 20

Calories 150 kcal

Ingredients

8 oz dark chocolate, finely chopped
4 oz white chocolate, finely chopped
1 cup heavy cream
1 cup fresh raspberries, pureed
2 tablespoons raspberry extract
1 tablespoon unsweetened cocoa powder
1 tablespoon powdered sugar
to taste Fresh raspberries and cocoa powder for garnishing

Instructions

In a saucepan over medium heat, combine the heavy cream and raspberry puree. Stir gently until the mixture is heated through but not boiling. Remove from heat.
Add the chopped dark chocolate to the cream and let it sit for about 2 minutes to melt. Stir until smooth and fully combined. Set aside to cool at room temperature for about 30 minutes.
Meanwhile, in a separate bowl, combine the chopped white chocolate and raspberry extract. Once the dark chocolate ganache has cooled, take half of it and fold it into the white chocolate mixture until well combined. This creates a marbled effect.
Place the truffle mixture in the fridge for about 1 to 2 hours until firm enough to scoop.
Once firm, use a small scoop or spoon to form truffles from the dark chocolate ganache and the raspberry-white chocolate mixture, alternating between the two to create unique shapes and designs.
Roll the truffles in your hands to smooth them out and place them on a parchment-lined plate.
Roll half of the truffles in cocoa powder and dust the others with powdered sugar.
Decorate each truffle with a fresh raspberry on top for an elegant touch.

Notes

Arrange the truffles on a beautiful platter, alternating between the cocoa-dusted and powdered sugar ones, and sprinkle some fresh raspberries around for a colorful display.

Keyword chocolate, dessert, raspberry, truffles