These Ruby Chocolate Truffles with Raspberries are a luxurious treat that combines velvety smoothness with a burst of fruity tang. The rich, creamy ruby chocolate melts in your mouth, perfectly balanced by the bright, zesty flavor of fresh raspberries.
Each bite offers a delightful contrast of textures, from the silky ganache to the delicate crunch of the chocolate shell. With just 25 minutes of prep and a few hours to chill, these truffles are surprisingly simple to make yet feel indulgent and elegant. Perfect for gifting or savoring yourself, they’re a dessert that’s as beautiful as it is delicious.
What makes these truffles truly special is their unique blend of flavors and the joy they bring to every occasion. The ruby chocolate’s subtle berry notes harmonize beautifully with the raspberries, creating a taste that’s both sophisticated and comforting.
Their vibrant pink hue adds a touch of whimsy, making them a feast for the eyes as well as the palate. Whether you’re hosting a dinner party or treating yourself to a sweet moment, these truffles are sure to impress. Easy to prepare yet utterly decadent, they’re a dessert that feels like pure indulgence in every bite.
Ingredients for Ruby Chocolate Truffles With Raspberries
- Ruby Chocolate Ganache:
- 1 cup (5oz/142g) raspberries (fresh or frozen, defrosted if frozen)
- 1 cup (8floz/225ml) heavy cream
- 3 cups (18oz/510g) ruby chocolate discs
- Truffle Coating:
- ½ cup (1¼oz/35g) freeze-dried raspberries
- 1 cup (6oz/170g) white chocolate (melted)
Step-by-Step Instructions
- Make the Ruby Chocolate Ganache:
- Puree the raspberries in a blender until smooth. Pass through a sieve to remove the seeds.
- In a medium saucepan, combine the raspberry puree and cream. Heat over medium-low until hot but not boiling.
- Remove from heat and pour over the ruby chocolate. Let stand for 5 minutes, then whisk until smooth.
- Transfer the ganache to the refrigerator and chill until set, about 4 hours or overnight. (Can be made up to 3 days in advance.)
- Shape the Truffles:
- Line a small baking sheet with parchment paper. Scoop rounded teaspoonfuls of ganache and roll into smooth balls using your hands.
- Place the truffles on the baking sheet and chill until ready for coating.
- Coat the Truffles:
- Blend the freeze-dried raspberries into a fine powder. Set aside.
- Place a spoonful of melted white chocolate in your palm. Roll each chilled truffle in the chocolate until fully coated.
- Immediately toss the coated truffle in the freeze-dried raspberry powder, ensuring it sticks to the wet chocolate.
- Place the truffles back on the baking tray and let them set in the fridge.
- Store in an airtight container in the refrigerator. Before serving, let them sit at room temperature for the best flavor. Enjoy!
Perfect Pairings: Serving Suggestions
These Ruby Chocolate Truffles with Raspberries are a showstopper on their own, but they pair beautifully with a glass of sparkling wine or a cup of herbal tea.
For a dessert platter, arrange them alongside fresh berries, dark chocolate shavings, or a dollop of whipped cream. They also make a delightful addition to a holiday gift box or a fancy afternoon tea spread.
Storage Secrets: Keeping Your Truffles Fresh
Store your truffles in an airtight container in the refrigerator for up to 5 days. If you’re gifting them, pack them in a decorative box with parchment paper between layers to prevent sticking. For the best flavor, let them sit at room temperature for 10-15 minutes before serving. Avoid freezing, as it can alter the texture of the ganache.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the ganache a day or two in advance—it keeps well in the fridge for up to 3 days. When rolling the truffles, lightly oil your hands to prevent sticking and speed up the process.
If you’re short on time, skip the freeze-dried raspberry coating and simply dust the truffles with cocoa powder or powdered sugar for a quick finish.
Equipment Essentials: Tools You’ll Need
For this recipe, a blender or food processor is key for creating a smooth raspberry puree. A fine-mesh sieve ensures the ganache is seed-free and silky. A double boiler or microwave-safe bowl is handy for melting the white chocolate. Finally, a small baking sheet lined with parchment paper makes chilling and coating the truffles a breeze.
Ruby Chocolate Truffles With Raspberries
Ingredients
Ruby Chocolate Ganache
- 1 cup raspberries (fresh or frozen)
- 1 cup heavy cream
- 3 cups ruby chocolate discs
Truffle Coating
- ½ cup freeze-dried raspberries
- 1 cup white chocolate (melted)
Instructions
- Making the Ruby Chocolate Ganache: Puree the raspberries in a blender until smooth. Pass through a sieve to remove the seeds. (If using frozen fruit make sure it is defrosted first!)
- In a medium saucepan, add in the raspberry puree and cream. Heat over medium-low until the mix is hot but do not allow to boil. Remove from the heat and pour over the ruby chocolate. Let stand for 5 minutes and then stir together using a whisk. When the mixture is smooth, transfer to the refrigerator and allow to chill until set, about 4 hours or overnight. The ganache can be made up to 3 days in advance.
- Line a small baking sheet with parchment. Using a spoon, scoop out the truffle in rounded teaspoonfuls and roll until smooth in your hands. Place the truffles on the baking sheet and chill until ready for coating in chocolate.
- Coating the Truffles: Blend the freeze-dried raspberries to a fine powder. Set aside.
- Place a spoonful of the melted white chocolate in the palm of your hand. Roll the chilled truffle in the chocolate until coated.
- Straight away toss the truffle into the freeze dried raspberry powder and allow it to stick to the wet chocolate. Place back on your baking tray and continue with the remaining truffles. Allow the truffles to set in the fridge.
- Store in an airtight container in the refrigerator until ready to gift, but just before eating let them sit at room temperature for the best flavor. Enjoy!