Nothing says “I love you” quite like homemade chocolate, and these raspberry and chocolate truffles are the perfect sweet treat for Valentine’s Day—or Galentine’s Day if you’re celebrating with your besties! Each one is filled with a creamy white chocolate and raspberry ganache, coated in rich dark chocolate, and finished with a sprinkle of raspberry crumbs for a pop of colour and flavour. They’re deliciously indulgent, surprisingly easy to make, and far better than anything you’d pick up in the shops.
To make around 30 truffles, all you need are two bars of dark chocolate, two bars of white chocolate, 200ml of double cream, vanilla extract, salt, and a bag of freeze-dried raspberries. Whip up a batch, pop them in a cute box, and you’ve got a gift that’s guaranteed to impress!
Level: Advanced
Ingredients (makes approx. 30 truffles)
- 2x 150g bars white chocolate
- 200ml double cream
- 30g freeze dried raspberries (MUST be freeze dried)
- 1tsp vanilla extract
- pinch of salt
- 2x 150g dark chocolate
Method
- Break up the white chocolate and melt it in a bain-marie. Once melted, take it off the heat. In another small saucepan, heat the cream, but don’t boil it. Once hot, pour it into the white chocolate.
- Blend up the freeze dried raspberries (leaving out a handful for topping the truffles) into a fine powder. Sieve out the seeds and discard. You have to do this quickly as the powder attracts moisture and will go gummy if left to stand. Once sieved, mix into the white chocolate and cream, with the vanilla extract and salt. Freeze for 1 hour.
- Melt the dark chocolate in a bain-marie. Once melted, turn the heat down low, and take the raspberry white chocolate out of the freezer. Scoop out a teaspoon of the raspberry white chocolate, and roll it into a ball. Pop it on the end of a kebab stick, then quickly coat it in the dark chocolate. Carefully place it on a baking tray, taking it off the kebab stick, then crush up the extra raspberries and sprinkle a few crumbs on top. Repeat this process for each truffle. You may have to re-freeze the white chocolate if it starts to get too soft to work with.
- Once all truffles are coated and sprinkled, place on a baking tray in the fridge for a few hours or overnight. Enjoy! (Ideally, these truffles would be kept cool in the fridge, but they can last for hours without melting if left out in a cool environment if needed)
