Triple chocolate raspberry truffles. My goodness, these are so special. As beautiful as they are delicious. This is a cheeky recipe you’ll want to make time and time again. Excellent for homemade chocolate gifts and gorgeous for special occasions like Valentines, Anniversaries or Birthdays. 

Who wouldn’t like a recipe that used three different types of chocolate. We don’t play favourites here. 🙂 White chocolate base mixed with zingy raspberries. Coat in dark chocolate and drizzle with ruby chocolate. The chocolate trinity. 

Making truffles is so much fun, and completely delicious. Once you’ve mastered them you can do so many flavours and combinations. Even though making ganache is easy there is a trick to it to avoid the base from splitting; which has happened to me a few times. The best piece of advice is to be patient and keep everything on a nice gentle heat and you’ll be absolutely fine. 

Ingredients

250g white chocolate (I use everyday white chocolate here like Milky bar, it is inexpensive and melts really well)

110ml double cream

1 tsp vanilla extract

Pinch salt

20g freeze dried raspberries (plus extra to drizzle on at the end)

200g dark chocolate (this is for the coating, so Lindt works really well here)

65g Ruby Chocolate (Callebaut chocolate buttons are fab)

Makes 21 truffles 

Method for triple chocolate raspberry truffles 

Finely chop the white chocolate so that it’ll melt quickly when making the ganache.

In a large bowl pour in the double cream, vanilla extract and salt. Then add in the chocolate shards and stir briefly.

In a small saucepan, start to heat a small amount of water which will be used to melt the chocolate. Once the water begins to simmer, put the large pyrex, heatproof bowl, on top of it and melt the ingredients together.  This is such a simple way to make a ganache, which is what truffles are essentially. 

Every so often stir the mixture. These are very easy to make but chocolate can be quite fiddly, particularly when making ganache so my advice is to keep the heat as gentle as possible, turning down the heat for the water if it is bubbling too much to help get a beautiful ganache. The water should be hot enough to melt the chocolate and combine everything together but not too hot which can make the ganache split, so a little patience goes a long way here. If the mix does split, and you’ll know if it has because the chocolate will look grainy, just stir in a little more double cream and the mix should smooth out again. No problems. 

It should take about 5-10 minutes to make the ganache. 

When the chocolate is all melted and you have a smooth mix, take the bowl off the heat. Add in the crushed freeze dried raspberries and stir to combine. I like to crush them in a pestle and mortar, but a rolling pin in a bowl will work just as well.  

Directly cover the surface with cling film to avoid a skin forming.

Chill the mixture in the fridge for a few hours so that it thickens enough to roll into truffles. 

Once the ganache has chilled, take it out of the fridge and start spooning out small amounts to roll into truffles. If you want to weigh them, I’d aim for 16g each but you don’t have to weigh them if you don’t feel like it. 

Once you’ve portioned out the ganache, quickly roll it in the palms of your hands to make a ball. 

When you have rolled out all the truffles, chill again in the fridge for a few hours (or overnight) so they firm up enough to coat in chocolate. It’s better to give them time to set so that they are nice and firm when you come to coat them in dark chocolate. 

When they are set and firmer to the touch, start to melt the chocolate to coat the truffles. 

Finely chop the dark chocolate. (I’d recommend dividing the chocolate into two batches to coat the truffles because if you melt all at once it will likely firm up too much before you have coated all the truffles, and you want the chocolate to be silky smooth when it coats the truffles for the best finish.)

With the half of the chocolate you are working with, put about ⅔ into a heat proof bowl. Melt the chocolate gradually in the microwave in about 30 sec bursts. Stirring it occasionally to ensure that the chocolate is melting evenly and not getting too hot (this can make the chocolate go grainy). 

Once the chocolate has melted add in the final ⅓ and stir quickly until it has all melted (popping it back in the microwave briefly if it needs help completely melting). This is a cheat’s way to temper the chocolate for the coating which works well and means you don’t need to invest in a sugar thermometer. 

With a small spoon and fork, take a truffle one by one, and coat it in a layer of chocolate, patting the fork against the bowl to tap away any excess chocolate before placing onto a plate lined with greaseproof paper. 

Once you’ve coated half of the truffles in chocolate, it’s now time to melt the ruby chocolate. The third in our chocolate trilogy. 

Once the chocolate is all melted, pour it into a small piping bag and drizzle chocolate over the top with a light sprinkle of freeze dried raspberries while they’re still wet. (If you don’t have a piping bag then just use a small spoon to drizzle the chocolate over the truffles). 

Then, repeat for the remaining truffles until they are all coated and decorated. 

Pop the truffles in the fridge. They’ll last for 1-2 weeks in the fridge very well. Enoy! 

Looking for other tasty truffle recipes. Try our Salted caramel chocolate truffles or our Ruby chocolate valentines truffles, so yummy.