Mike House

Mike House

MBA, ICD.D (he·him·his)

Edmonton, Alberta

Holiday Recipe: Raspberry Truffles

For the past 22 years, my wife Kathy and I make individual chocolates, box them up and give them away to our friends and family.  Over time, these gifts have become coveted, with waiting lists and bribery becoming commonplace.  It’s a real production too – over 1600 chocolates are hand made each year. 

My recipe is one of our favourites, combining raspberry and chocolate, and it’s really easy to make too.  Hope you enjoy it.

Original recipe by Mom On Time Out.

 

Ingredients

  • • 2 cups freeze-dried raspberries approximately 1.6 ounces
  • • 14 ounces white chocolate chips high-quality, or finely chopped white chocolate
  • • 2 tablespoons unsalted butter at room temperature, cut into small pieces
  • • ¾ cup heavy cream
  • • 14 ounces bittersweet chocolate chips high-quality, or finely chopped bittersweet chocolate

 

Instructions

  1. Pluse the freeze-dried raspberries in a food processor until they form a fine powder.
  2. Sift the raspberry powder through a sieve into a small bowl to remove the seeds. Set aside.
  3. In a large heatproof bowl, combine the white chocolate chips and butter.
  4. In a small saucepan, heat the heavy cream over low heat until it simmers, but do not let it boil.
  5. Pour the hot cream over the white chocolate and butter and let stand for 5
  6. minutes.
  7. Slowly stir the mixture until the chocolate and butter have melted and smoothly combined.
  8. Add 1/3 cup of the raspberry powder to the bowl and mix until fully incorporated. Taste the mixture to determine the strength of the raspberr! flavor, and then add more raspberry powder as needed.
  9. Cover the bowl with plastic wrap and refrigerate for 2 hours or until the mixture has firmed up enough to form into balls.
  10. Line a baking sheet with parchment paper.
  11. Once the mixture has firmed up, use a heaping teaspoon to scoop out a portion and roll it into a ball using your hands. Place the ball on the prepared baking sheet. Repeat with the remaining mixture to make approximately 24 balls.
  12. Place in the refrigerator for 30 minutes.
  13. Melt the bittersweet chocolate in a large bowl using short bursts in the microwave 30 second intervals at 50% power, stirring in between) or by setting the bowl over a double boiler and stirring frequently.
  14. Dip each ball into the melted chocolate using a dipping tool or two forks, tapping off any excess chocolate and returning to the tray to set up.
  15. Sprinkle some of the remaining raspberry powder or chocolate jimmies on top of the truffles before the chocolate has set up if you like. Enjoy!