Creamy Raspberry Truffles
These elegant creamy raspberry truffles are made with rich semi-sweet chocolate, fresh raspberry puree, and a hint of vanilla, perfect for a luxurious treat or gift.
Equipment
- Saucepan
- Heatproof bowl
- Whisk
- Plastic wrap
- Cookie scoop or teaspoon
- Parchment paper
Ingredients
Truffle Ingredients
- 8 oz good quality semi-sweet chocolate finely chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter softened
- 1/4 cup fresh raspberry puree made by blending fresh raspberries and straining out seeds
- 1 teaspoon vanilla extract
- salt Pinch
For coating
- unsweetened cocoa powder, powdered sugar, finely chopped nuts, or melted chocolate
Instructions
Preparation
- Gently heat the heavy cream in a small saucepan over medium-low heat until it simmers, then remove from heat.
- Place finely chopped semi-sweet chocolate in a heatproof bowl and pour the hot cream over it, letting it sit for 5 minutes.
- Gently whisk the chocolate and cream until it becomes smooth and glossy, forming the ganache.
- Stir in the softened butter, fresh raspberry puree, vanilla extract, and a pinch of salt until fully incorporated and smooth.
- Cover the bowl with plastic wrap directly on the ganache to prevent a skin, then refrigerate for at least 2-3 hours or overnight until firm.
- Once chilled, scoop portions of ganache with a small cookie scoop or teaspoon and roll them into smooth balls between your palms.
- Roll the truffles in your chosen coating, such as cocoa powder, powdered sugar, chopped nuts, or dip in melted chocolate and place on parchment paper to set.
- Arrange the finished truffles on a platter and serve immediately, or chill until ready to enjoy.
Notes
For best results, make sure your butter is truly softened for easy incorporation into the ganache. When making raspberry puree, ensure all seeds are thoroughly strained out for a smooth truffle texture. You can experiment with different coatings, such as shredded coconut or candy sprinkles, for variety.