Raspberry & yoghurt truffles

Ingredients

Truffles

300 grams (10.6 ounces) white chocolate
40 grams (1.4 ounces) raspberry yoghurt
50 grams (1.8 ounces) raspberry puree
15 grams (0.5 ounces) cocoa butter
30 grams (1.1 ounces) liquid invert sugar syrup
Optional: 3 grams (0.1 ounces) balsamic sauce

Equipment

Microwave-safe Cup
Perfect for melting your chocolate in short pulses without burning.
Saucepan
Essential for simmering raspberries, sugar, and cocoa butter to blend flavors beautifully.
Strainer
Helps remove raspberry seeds to achieve a smooth and luscious puree.
Blender
Perfect for whipping the raspberry mixture into the melted chocolate, ensuring a silky texture.
Fridge
Necessary to firm up your truffles before rolling and dipping them.

Instructions

Step 1

1. Place the white chocolate in a microwave-safe cup. Melt it in the microwave in short bursts, stirring occasionally until smooth. Be careful not to overheat the chocolate, as it can burn quickly.

Step 2

2. Heat the raspberry puree, liquid invert sugar syrup, and cocoa butter in a saucepan until boiling. Strain to remove the seeds and sieve well to achieve a smooth consistency. You can also use a fine mesh strainer to ensure all seeds are removed.

Step 3

3. Stir the raspberry yoghurt into the strained raspberry mixture until well combined. Make sure the mixture is still warm when you add the yoghurt for a smoother blend.

Step 4

4. Pour the raspberry mixture into the melted white chocolate and blend with a hand blender until the mixture is smooth and well combined. Whip the mixture thoroughly to incorporate air, which will create a better texture for the truffles.

Step 5

5. Transfer the mixture to the fridge and allow it to set for 24 hours. After 24 hours, roll the chilled mixture into small balls and refrigerate again for another 8 hours. Use a small scoop or spoon to ensure uniformly sized truffles.

Step 6

6. Dip the chilled truffle balls in melted white chocolate, then immediately coat in raspberry powder. Optionally, add 3 grams of balsamic sauce to the truffle mixture for an extra layer of flavor.

Servings

These white chocolate raspberry truffles are a **showstopper** at any party! 🍫💖 For an elegant touch, serve them on a **tiered cake stand** alongside a selection of teas and coffees. If you’re hosting a **wine night** with friends, pair these delightful morsels with a crisp **rosé or a fruity** prosecco – the acidity will balance the sweetness of the truffles beautifully. For a fun and eye-catching dessert table, arrange the truffles on a **platter with fresh berries** and a dusting of powdered sugar. Want to make it extra special? Add a drizzle of **balsamic sauce** on the side for dipping - it enhances the raspberry flavor gorgeously! 🍷🥂

Variations

Looking to make these **truffles gluten-free**? 🌾 No problem! The recipe is already naturally gluten-free, so no modifications are needed. For a **vegan** twist, use vegan white chocolate and replace the yogurt with a plant-based raspberry yogurt alternative. 🌱✨ The result? Deliciously creamy truffles that are perfect for everyone, no matter their dietary preferences!

Faq

How do I avoid burning the white chocolate in the microwave?
Melt the white chocolate in short pulses, stirring in between, to avoid overheating.
Can I use fresh raspberries instead of raspberry puree?
Yes, you can. Just puree and strain them to remove the seeds before using.
How can I ensure the chocolate and raspberry mixture combines smoothly?
Make sure both mixtures are at similar temperatures and whip them well with a blender.
What can I use if I don't have liquid invert sugar syrup?
You can replace it with honey or corn syrup as a substitute.
What is the best way to store these truffles?
Store them in the fridge in an airtight container to keep them fresh for up to a week.
How can I make the truffle coating smoother?
Make sure the dipping chocolate is fully melted and the truffles are chilled before dipping.