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I dreamed up these raspberry-packed treats last February when I wanted something awesome for Valentine's. After some experiments in my kitchen, this mix of dark chocolate and freeze-dried raspberries totally won the day. The middle turns out a wild pink, and you wouldn't guess they aren't from a fancy chocolate shop. My husband says they're better than any he's ever bought for me—if that's not love, what is?
What You Need
- Extra Raspberries: Throw some on at the end to make them pop even more
- Heavy Cream: Go with full fat for the best texture
- Dark Chocolate Wafers: I grab Ghirardelli since they melt really easily
- White Chocolate: Chop it up tiny—it'll melt way smoother
- Freeze-dried Raspberries: You can find them pretty much everywhere—snack on some while you work
Delightful Raspberry Truffles
- Chocolate Swim
- Dunk every ball in the melted dark chocolate, give each a gentle shake to drip off the extra, and sprinkle those raspberry bits on top while they're still melty.
- Shape Your Balls
- Now roll the chilled pink mix into little round shapes. They don't have to all look the same. That's homemade charm!
- Fridge Break
- Put the mixture in your fridge for a good bit and let it chill. That's your time to catch up on errands or your favorite show.
- Make That Magic Pink
- After pouring hot cream over the cut-up white chocolate, let it sit, then stir till smooth. Mix in raspberry powder and wait for it to go that bright pink shade!
- Pink Dust Step
- Blitz those freeze-dried raspberries until powdered. Watch out opening the blender—it goes everywhere! Warm the cream just until there’s little bubbles around the edge.
Tricks That Help
Cold hands work best when rolling so the mixture doesn’t melt all over you. I cool my hands under cold water and dry them before each round. If the chocolate turns thick or tough to dip, add the smallest bit of oil to loosen it up. Don't try to speed through the chill time—patience is worth it!
Make It Your Style
I've swapped out dark chocolate for milk, or just added a drizzle of white over the top when I want to impress. Sometimes I toss in a dot of raspberry extract for extra berry power—just a tiny bit or it takes over!
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Great For Gifting
These little goodies look adorable wrapped up with tissue in a cute box. I handed some out to my daughter's teachers and everyone raved. They're perfect at showers too, that bright pink center is such a hit for baby girls!
How To Keep Them Tasty
Pop them in the fridge where they'll stay tasty for at least a week or so. To stretch the time, freeze them and just move them into the fridge the night before you want to eat them. I kind of love them cold straight from the fridge when they’re extra firm!
Frequently Asked Questions
- → Can’t get centers to firm up?
Just pop them back in the fridge. The white chocolate sometimes takes longer to harden up right.
- → Raspberry seeds bugging you?
Shake raspberry dust through a sifter before mixing. Gets rid of irritating seeds.
- → Best way to coat cleanly?
Let all the chocolate drip off, tap your fork gently, and cover them while the chocolate is still warm for a smooth finish.
- → Raspberry dust keeps floating everywhere?
Lay a towel over your food processor so powder stays inside and not all over your counter.
- → Can you freeze these?
They’ll keep fine in the fridge for two weeks, but freezing can give them a weird texture.