Gorgeous homemade truffles
These are the top reasons why we adore this recipe:
- intense raspberry flavor with a luxurious chocolate coating
- they look fabulous and will impress your loved ones
- a fantastic choice for Valentine's Day, Mother's Day, or other special occasions
- a simple 5-ingredient dessert recipe made with easily accessible ingredients
- we can easily place them in a beautiful gift box and transport them to loved ones as a sweet surprise
Essential ingredients
For this recipe, we will only need five ingredients, each essential to the delicious end result. For more information about the ingredients, read the next paragraph or find the whole recipe at the end of the post.
Chocolate - This recipe uses white chocolate, which we will stir into the raspberry filling, and dark chocolate for the coating.
Raspberries - For this recipe, we choose frozen raspberries, which we cook in a saucepan until soft and delicious. Then, we push them through a sieve and use the raspberry puree. Optionally, we use fresh raspberries, especially if they are in season.
Whipping cream - will make the truffles creamy and tasty. Use your favorite whipping cream, but don't whip it.
Decoration - We like chocolate sprinkles or chopped roasted hazelnuts for decoration. You can sprinkle them over the chocolate coating before it sets, or we can roll them in the decoration to give them even more texture.
Storing and freezing
These treats are perfect for any season of the year. You can easily store these Raspberry Chocolate Truffles in a fridge for freezer.
Keep the Raspberry Chocolate Truffles in a sealed, airtight container in the fridge for up to 2 weeks.
Optionally, you can store these truffles in a sealed, airtight container in the freezer for up to a month. Serve them cold, like Peanut Yogurt Banana Chocolate Clusters.
How to make Raspberry Chocolate Truffles at home (video)
Check this short video to learn how to make Raspberry Chocolate Truffles at home.
Next, make these homemade chocolates
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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raspberry purée
First, make the raspberry purée. Add frozen raspberries to a saucepan. Place over medium heat and cook for 3 - 4 minutes to soften. Place a fine mesh sieve over a bowl. Press the raspberries over the sieve. Then add 60g (2.1 oz) of the raspberry purée and 20g (about 2 tbsp) of the raspberry seeds from the sieve to a big bowl.
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white chocolate and raspberries
Chop the white chocolate and add it to the raspberries. Pour the boiling whipping cream over the chocolate and raspberries and set aside for 5 minutes for the chocolate to melt. Using an immersion blender, mix to combine and make a smooth mixture. Cover to the touch with cling film and place in the fridge for at least 4 hours or overnight. Optionally, add to a freezer for at least 2 hours.
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Raspberry Chocolate Truffles
Make the chocolate coating. Melt the dark chocolate in the microwave or add it to a bowl. Place the bowl over the saucepan of water and place it on medium heat. Slowly cook for the chocolate to melt. Take the mixture from the fridge or freezer. Scoop a teaspoon of the raspberry mixture and shape into small balls. Dip the balls in the chocolate coating and set aside on a baking sheet lined with parchment paper. Optionally sprinkle with chocolate sprinkles or roll in chopped roasted hazelnuts. Set aside for the chocolate to set, then serve.
Tip
