Raspberry Rose Chocolate Truffles

Raspberry Rose Chocolate Truffles

If you can make chocolate ganache, you can make truffles! In this recipe, we add raspberry puree and a touch of dried rose powder to give them a romantic twist. The corn syrup in the recipe is necessary - its role is not to sweeten the truffles, but to prevent the other sugars in the recipe from crystalizing. Using corn syrup results in a smoother, more decadent truffle. To make these even easier to prepare, we skip the chocolate shell and instead opt to roll the truffles in powdered sugar or cocoa powder to finish.

Author

Marguerite

Servings

48 truffles

Ingredients

• 10 ounces fresh or frozen raspberries, thawed if frozen
• ¼ cup powdered sugar
• 1 pound semisweet or bittersweet chocolate, finely chopped
• ¾ cup whipping cream
• 2 teaspoon damask rose powder
• 2 tablespoons light corn syrup
• Unsweetened cocoa powder or powdered sugar, as needed

Directions

1. Place the raspberries in the bowl of a food processor or blender and puree until they are liquid. Strain through a fine mesh strainer into a small saucepan.
2. Add the powdered sugar to the raspberry puree and heat over medium heat it until it is thick and syrupy and reduced by about half - approximately 10 minutes.
3. Place the chopped chocolate in a large, heat proof bowl and set aside.
4. In a separate saucepan, heat the cream over medium heat until bubbles form around the edge of the pan. Pour the hot cream mixture over the chocolate and let set for a few minutes to soften and melt the chocolate. Whisk gently until the mixture is smooth and homogenous.
5. Add the corn syrup and raspberry puree to the chocolate mixture and whisk it all together.
6. Cover the ganache and refrigerate for approximately 2 hours, until the mixture is thick enough to scoop.
7. Cover a baking sheet with foil or parchment paper. Using a small cookie scoop or teaspoon, scoop out the ganache and form into a ball. Repeat, lining truffles up on your prepared baking sheet.
8. If the truffles are too soft to handle, place them in the freezer for a few minutes. Roll them in cocoa powder or powdered sugar before serving.