We just finished making these rich raspberry ganache truffles for party favors (one of three flavors). And since our chocolate parties and workshops@home are growing to be so popular, we decided to share our recipe for this scrumptiously delicious raspberry ganache so all you chocolate lovers can replicate it at home to complement your newly learned skills. Enjoy! And let us know how it goes in the comment box below the recipe.
Yield: Makes about 75-100 pieces, depending on size.
- 350g semisweet chocolate callets
- 150g fresh organic raspberries
- 40g organic cane sugar
- 150ml organic heavy cream
- 35g organic butter, softened
- Tempered chocolate, for enrobing
- a few freeze dried raspberries, crumbled up for topping
- Rinse and drain raspberries; transfer to a medium saucepan and add the sugar. Lightly mash the berries and bring to a boil, stirring to mix the sugar into the berries and berry juice. Let simmer for about 10 minutes until slightly reduced.
- Add the heavy cream to the fruit puree, Take away from the heat and beat with a hand mixer until the puree is smooth and cream is well incorporated. Return to heat and bring to a boil. Let simmer for a few minutes.
- Place chocolate in a bowl. Add the cubed butter.
- Pour the hot mixture over the chopped chocolate and butter.
- Gently stir the ganache with a piano whisk, starting in the center of the bowl until an emulsion develops. Continue whisking in wider circles to incorporate the rest of the chocolate until you obtain an even, emulsified ganache. Don't over stir or the ganache will harden too much.
- Pour the ganache into a frame on a parchment-lined sheet pan, and let set for at least a few hours or overnight at room temperature. 63-68º F is ideal.
- Pour a very thin layer of tempered chocolate on top of the ganache and smooth out evenly with a pallet knife, let set for a few minutes, and cut into small squares with a sharp knife.
- Dip the squares in tempered chocolate, let set, and dip again to ensure the ganache is completely covered.
- Immediately scatter some freeze dried raspberry crumbles on top of each truffle before the couverture sets.
- You can also place the bowl of chocolate over a pot with hot water to let it melt before adding the hot fruit/cream mixture. Stir while melting the chocolate and do not let the water touch the bowl or the chocolate may become too hot.
- If it's hard to find fresh raspberries where you live, you can use frozen berries. No need to thaw them, but you may have to let simmer a little longer.
- To make round truffles: let cool the ganache to room temperature and pipe into mounds onto a parchment paper covered baking sheet. Refrigerate the mounds until set, roll them into spheres with your hands (fitting disposable gloves will keep the ganache from sticking to your hands) and chill again. Refrigerate the spheres up to a few days until you’re ready to finish them. Dip the spheres in tempered chocolate and let set. Coat a second time to ensure the shell won’t break and (optionally) roll in freeze-dried raspberry powder, covering them completely before the couverture sets.
Storing: Truffles and squares will keep for 2-3 weeks in a tightly-closed container at 63-68 degrees F away from light and odors.
Let us know how it worked for you and feel free to add any comments in the comment box below or ask questions.