Ingredients
Truffles
- 50 grams (1.76 ounces) raspberry puree
- 15 grams (0.53 ounces) glucose syrup
- 5 grams (0.18 ounces) lemon juice
- 110 grams (3.88 ounces) white chocolate
- 15 grams (0.53 ounces) cocoa butter
- 12 grams (0.42 ounces) butter
- 80 grams (2.82 ounces) white chocolate for glazing
- freeze-dried raspberries for sprinkling
- powdered sugar for sprinkling
Equipment
- Medium Saucepan
Perfect for heating your raspberry puree, glucose syrup, and lemon juice. Ensure it’s medium-sized to avoid spills.
- Heatproof Mixing Bowl
Use this to safely combine hot ingredients with chocolate and cocoa butter. Glass or stainless steel bowls work best.
- Rubber Spatula
Ideal for scraping down the sides of your bowl and ensuring every bit of your mixture is well-blended.
- Blender
A high-speed blender will help you achieve a perfectly smooth emulsion. Make sure it’s clean and dry before use.
- Melon Baller or Small Scoop
This will help you shape uniform truffle balls. Dip it in warm water between scoops to prevent sticking.
- Cooling Rack
Essential for letting your truffles set after glazing. Place a parchment paper underneath to catch any drips.
Instructions
Step 1
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Step 6
Servings
Variations
Faq
- Can I use dark chocolate instead of white chocolate?
Yes, you can! The flavor profile will be different, but dark chocolate and raspberry make a great combination too.
- How do I store the truffles to keep them fresh?
Store them in an airtight container in the refrigerator. They’ll stay fresh for up to a week.
- Can I freeze these truffles?
Absolutely! Once they’re set, place them in a single layer on a baking sheet to freeze, then transfer to an airtight container. They can be frozen for up to 2 months.
- What’s the best way to achieve a smooth emulsion?
Ensure all your ingredients are at room temperature before blending. This helps in creating a more uniform texture.
- Can I add alcohol to the truffle mixture?
Yes, a splash of raspberry liqueur or even a dash of vodka can enhance the flavor, but do so sparingly to avoid changing the texture.
- How do I prevent the chocolate coating from cracking?
Ensure that your truffle balls are not too cold when glazing, as extreme temperature differences can cause cracks.