Ingredients
Equipment
Method
- If using fresh raspberries, gently mash them in a bowl with a fork. If using frozen raspberries, thaw them completely and then mash them. For a smoother texture, you can optionally press the mashed raspberries through a fine-mesh sieve to remove the seeds. You should aim for about 1/4 cup of raspberry puree.1 cup fresh or frozen raspberries, thawed if frozen
- Place the finely chopped chocolate in a heatproof bowl. Gently heat the heavy cream in a small saucepan over medium-low heat until it just begins to simmer around the edges. Do not let it boil.8 ounces good quality semi-sweet or dark chocolate, finely chopped, 1/4 cup heavy cream
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to begin melting.8 ounces good quality semi-sweet or dark chocolate, finely chopped, 1/4 cup heavy cream
- Gently whisk the chocolate and cream mixture starting from the center and working outwards until it forms a smooth, glossy ganache. If any chocolate bits remain unmelted, you can place the bowl over a double boiler (a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water) for a minute or two, stirring constantly until fully melted.8 ounces good quality semi-sweet or dark chocolate, finely chopped, 1/4 cup heavy cream
- Stir in the softened butter, raspberry liqueur (if using), and the prepared raspberry puree. Whisk until everything is thoroughly combined and the mixture is smooth and uniform in color.1 cup fresh or frozen raspberries, thawed if frozen, 1 tablespoon unsalted butter, softened, 1 teaspoon raspberry liqueur
- Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 1 to 2 hours, or until the ganache is firm enough to scoop and roll into balls.
- Once the ganache is firm, scoop out small portions (about 1 teaspoon to 1 tablespoon, depending on your desired truffle size) using a small spoon or a cookie scoop. Roll the ganache between your palms to form smooth balls. If the ganache becomes too soft to handle, refrigerate it for another 15-20 minutes.
- Place the finely crushed freeze-dried raspberries on a small plate or shallow bowl. Gently roll each formed truffle into the crushed raspberries, ensuring an even coating. If you prefer a cocoa dusting, you can combine cocoa powder with the crushed raspberries or use it on its own.1/4 cup freeze-dried raspberries, finely crushed, cocoa powder
Notes
Store Raspberry Truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them for up to 2 months. Thaw overnight in the refrigerator.
