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I whipped up these raspberry treats for last Valentine's Day when I felt like doing something special. After tinkering in my kitchen, I discovered this mix of dark chocolate with freeze-dried raspberries creates the most incredible truffles you'll ever taste! The middles have this gorgeous pink hue, and they taste just like those fancy sweets from expensive boutiques. My hubby thinks they're tastier than the ones he used to get me - now that's high praise!
Your Shopping List
- Freeze-dried Raspberries: These are available at most stores, I always buy extra to munch on!
- Heavy Cream: Get the genuine article, don't try shortcuts here
- White Chocolate: Cut it into tiny bits so it melts smoothly
- Dark Chocolate Wafers: Ghirardelli works wonders for me, they melt perfectly
- Extra Raspberries: To scatter on top if you want them looking extra posh
Creating Your Truffles
- Prep The Pink Center
- Start by grinding those raspberries up, but watch out when you open the processor, it's like pink dust everywhere! Warm your cream just until tiny bubbles form at the sides.
- The Exciting Bit
- Drizzle that warm cream over your white chocolate chunks, let it sit a moment then mix until it's all soft and silky. Mix in your raspberry powder and watch as it transforms into this stunning pink shade!
- Patience Time
- Stick it in the fridge for several hours, I usually use this time to catch my favorite TV shows or fold some clothes.
- Shaping Phase
- Time to get your fingers sticky and shape the pink mixture into little balls. They don't need to look flawless, that's the charm of homemade!
- Chocolate Dipping
- Submerge each ball in melted dark chocolate, tap gently to remove extra coating, then dust with crushed raspberries while still wet.
Tips From My Kitchen
Try to keep your hands cool when forming the truffles or they'll stick too much. I cool my hands under water and dry them between batches. When your chocolate starts thickening during dipping, a tiny bit of oil will thin it right out. And don't skimp on cooling times, I learned this the hard way!
Switch Things Up
I sometimes coat them in milk chocolate instead. Or if I'm feeling fancy I'll add some white chocolate drizzle on top, it makes them look so impressive. You might even try a tiny splash of raspberry extract for more berry taste, but go light with it!
Ideal For Gifting
These make such sweet presents, just tuck them into a cute box with tissue paper. I gave them to my kid's teachers last year and everyone raved about them. They're wonderful for girl baby showers too, that pink inside is just so fitting!
Storage Advice
Keep these goodies in the fridge and they'll stay tasty for about a week. For longer storage you can freeze them, just thaw them in the fridge overnight before serving. They're actually super delicious eaten cold right from the fridge when they've got that nice firmness to them!
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Frequently Asked Questions
- → Centers feel soft?
Pop them in the fridge longer. White chocolate sets slow but firm.
- → Raspberry seeds bothering me?
Before mixing, sift ground raspberries. You'll get a smoother filling.
- → How to coat neatly?
Make sure excess chocolate drips off. Tap your fork gently while coating.
- → Raspberry powder everywhere?
Cover the grinder with a kitchen towel. This keeps the powder from flying all over.
- → Store in freezer?
Keep these in your fridge for up to two weeks. Freezing might mess up the texture.