Raspberry White and Dark Chocolate Truffles Recipe

Introduction

Raspberry truffles are a delightful treat that pairs creamy white chocolate with vibrant raspberry flavor and a rich dark chocolate coating. These bite-sized confections are perfect for gifting or enjoying as a special indulgence.

Ingredients

• 11 ounces white chocolate chips
• 8 ounces dark chocolate chips
• ¼ cup heavy cream
• 4 tablespoons raspberry powder (dried)

Instructions

1. Step 1: In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Heat in 15-second increments, stirring between each until fully melted and smooth.
2. Step 2: Stir the raspberry powder into the melted white chocolate until well combined.
3. Step 3: Refrigerate the mixture for 10 to 15 minutes, or until it is stiff enough to roll but not hard.
4. Step 4: Using a small cookie scoop, portion out the mixture. Roll each portion between clean hands to form smooth, round balls.
5. Step 5: Place the truffle balls onto a baking sheet lined with parchment paper.
6. Step 6: In a separate medium bowl, melt the dark chocolate chips in the microwave, heating in 15-second increments and stirring until smooth.
7. Step 7: Dip each truffle into the melted dark chocolate using a fork, fully coating them. Allow excess chocolate to drip off, then scrape the bottom of the fork on the bowl’s edge to remove extra chocolate.
8. Step 8: Return the coated truffles to the parchment-lined baking sheet.
9. Step 9: Refrigerate the truffles for 10 minutes or until the chocolate coating is set.
10. Step 10: Remove the truffles from the fridge. Transfer any remaining dark chocolate to a piping bag or Ziplock bag and drizzle it over the truffles.
11. Step 11: Sprinkle additional raspberry powder over the drizzled chocolate for an extra pop of flavor and color.
12. Step 12: Chill the truffles in the fridge for up to 10 minutes before serving.

Tips & Variations

• Use fresh or freeze-dried raspberry powder for a more intense flavor.
• For a smoother finish, temper the dark chocolate before coating the truffles.
• Try adding a splash of raspberry liqueur to the white chocolate mixture for an adult twist.
• Roll truffles in crushed freeze-dried raspberries or chopped nuts instead of drizzling if you prefer texture.

Storage

Store raspberry truffles in an airtight container in the refrigerator for up to one week. Bring them to room temperature before serving for the best texture and flavor. If frozen, thaw in the fridge overnight and enjoy within a month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate for these truffles?

Yes, you can substitute white or dark chocolate chips with your preferred chocolate, such as milk chocolate or couverture, but keep the same quantities for best results.

How do I prevent the chocolate from seizing when melting?

Heat chocolate gently in short bursts and stir frequently. Avoid any moisture contact, as even a few drops of water can cause chocolate to seize.

Raspberry White and Dark Chocolate Truffles Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

Delightful Raspberry Truffles made with a creamy white chocolate and raspberry powder filling, coated with rich dark chocolate, and finished with a beautiful raspberry powder drizzle. These elegant, no-bake treats blend tart raspberry flavor with luscious chocolate, perfect for gifting or indulging at home.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 10 minutes (melting and setting times included in chilling)
• Total Time: 35 minutes
• Yield: Approximately 24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 11 ounces white chocolate chips
• ¼ cup heavy cream
• 4 tablespoons raspberry powder (dried)

Coating & Decoration

• 8 ounces dark chocolate chips
• Additional raspberry powder for sprinkling

Instructions

1. Melt white chocolate and cream: In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Heat in 15-second increments, stirring in between until fully melted and smooth.
2. Mix in raspberry powder: Stir the raspberry powder into the melted white chocolate mixture until evenly combined.
3. Chill mixture: Refrigerate the bowl for 10 to 15 minutes until the filling firms up enough to scoop and roll, but not hard.
4. Form truffle balls: Using a small cookie scoop, portion out the filling. Roll each portion between your hands into smooth, round balls.
5. Prepare baking sheet: Line a baking sheet with parchment paper and place the formed truffle balls on it.
6. Melt dark chocolate: In a medium bowl, microwave the dark chocolate chips in 15-second intervals, stirring after each until smooth and fully melted.
7. Coat truffles: One at a time, use a fork to dip each truffle into the melted dark chocolate, fully coating it. Let excess chocolate drip off, then scrape the bottom of the fork on the bowl’s edge to remove excess chocolate.
8. Set coating: Return coated truffles to the parchment-lined baking sheet and refrigerate for 10 minutes until the chocolate hardens.
9. Drizzle chocolate decoration: Place the remaining melted chocolate into a piping bag or Ziplock bag with a small tip cut off. Drizzle chocolate over the set truffles.
10. Sprinkle raspberry powder: Lightly dust the truffles with additional raspberry powder over the drizzle.
11. Final chill: Refrigerate the decorated truffles for up to 10 minutes to let the drizzle set before serving.

Notes

• Use high-quality white and dark chocolate for best flavor.
• Raspberry powder adds a natural fruity tartness without extra moisture.
• Roll truffles quickly to avoid melting from hands.
• Store truffles in the refrigerator in an airtight container for up to 1 week.
• Can be frozen for up to 1 month; thaw in fridge before serving.

Keywords: raspberry truffles, white chocolate truffles, homemade chocolate truffles, no-bake truffles, raspberry powder dessert, easy chocolate treats