Pin it
I came up with these raspberry truffles last Valentine's Day when I wanted to make something extra special. After playing around in my kitchen, I figured out this combo of dark chocolate and freeze-dried raspberries makes the most amazing truffles ever! The centers are this beautiful pink color, and they taste like fancy chocolates from those expensive shops. My husband says they're better than the ones he used to buy me - now that's a compliment!
What You'll Need
- Freeze-dried Raspberries: You'll find these at most grocery stores I grab extra for snacking!
- Heavy Cream: The real stuff no substitutes here
- White Chocolate: Chop it up nice and small so it melts evenly
- Dark Chocolate Wafers: I use Ghirardelli they melt like a dream
- Extra Raspberries: For sprinkling on top if you want them to look extra fancy
Let's Make Some Truffles
- Making The Pink Stuff
- First crush up those raspberries - careful when you open the processor it looks like pink smoke in there! Heat up your cream just until it bubbles around the edges.
- The Fun Part
- Pour that hot cream over your chopped white chocolate let it sit for a bit then stir until it's all melty and smooth. Add in your raspberry powder and watch the magic happen it turns this gorgeous pink color!
- Waiting Game
- Pop it in the fridge for a few hours this is when I usually catch up on my shows or do some laundry.
- Rolling Time
- Get your hands a bit messy and roll the pink mixture into balls. They don't have to be perfect that's what makes them homemade!
- Chocolate Bath
- Dip each ball in melted dark chocolate give it a little tap to get rid of extra chocolate then sprinkle with some crushed raspberries while they're still wet.
Some Tricks I've Learned
Keep your hands cold when rolling the truffles or they'll get too sticky. I run my hands under cold water and dry them between batches. If your chocolate starts getting thick while dipping add a tiny drop of oil it helps thin it out. And don't rush the chilling steps trust me on this one!
Make Them Your Way
Sometimes I use milk chocolate for coating instead of dark. Or if I'm feeling fancy I'll drizzle white chocolate over the top makes them look super professional. You can even add a drop of raspberry extract to bump up that berry flavor but go easy with it!
Pin it
Perfect For Sharing
These make the cutest gifts just pop them in a pretty box with some tissue paper. I made them for my daughter's teachers last year and got so many compliments. They're perfect for baby showers too especially if you're having a girl that pink center is just too perfect!
Keeping Them Fresh
Store these babies in the fridge they'll stay good for about a week. If you need them to last longer you can freeze them just let them thaw in the fridge overnight before eating. They actually taste amazing straight from the fridge when they're nice and firm!
Frequently Asked Questions
- → Centers too soft?
Chill longer if needed. White chocolate needs time to set properly.
- → Seeds bothering me?
Sift raspberry powder to remove seeds before mixing. Smoother texture.
- → Tips for neat coating?
Let excess chocolate drip well. Quick fork tap helps. Work while chocolate's warm.
- → Flying raspberry powder?
Cover processor with towel while grinding. Powder gets everywhere otherwise.
- → Can I freeze these?
Keep in fridge up to two weeks. Freezing can affect texture.