Ingredients
Equipment
Method
How to Make Decadent Chocolate Raspberry Truffles
- Combine fresh raspberries, granulated sugar, cornstarch, and water in a medium bowl. Stir until well mixed.
- Heat the mixture in a saucepan over medium heat until it thickens and bubbles. Remove from heat and let it cool for 5-10 minutes.
- Melt the white chocolate in another bowl until smooth and let it cool slightly.
- Whip the heavy cream in a separate bowl to soft peaks, then gently fold in the melted white chocolate.
- Add vanilla paste or extract and Chambord if using, blending until fully incorporated.
- Fold in freeze-dried raspberries gently.
- Scoop small portions and roll into balls, then refrigerate for about 2 hours.
- Melt the dark chocolate melting wafers until smooth. Dip each truffle in the melted chocolate to coat completely.
- Allow excess chocolate to drip off and place on a lined baking sheet to cool completely.
Nutrition
Notes
For a stunning presentation, garnish with extra freeze-dried raspberries on top.
