Truffles Coated in Freeze Dried Raspberry Powder

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Introduction: Truffles Coated in Freeze Dried Raspberry Powder

White chocolate, pistachio, raspberry and cardamom is one of my favourite flavour combinations. I often use it in cakes and tarts, so why not truffles? Raspberry powder is tart, refreshing and cuts nicely through the sweetness of chocolate.

This Instructable uses freeze dried raspberries. Freeze dried fruits are wonderful for desserts, they provide concentrated flavour and colour and can be used in recipes where moisture is not wanted, like chocolates, macaroons, buttercream etc. You could get them from a supermarket or online, but in some countries they either overcharge like crazy or only sell in bulk. Here's how to get freeze dried berries without breaking the bank.

Supplies

Makes 18 truffles:

3tbs double cream
150g good quality white chocolate, chopped
1/4 tsp cardamom powder
1/3 cup (50g) roasted, chopped pistachios or whole pistachios
1tsp icing sugar (powdered sugar)
15g freeze dried raspberries

Step 1: Find Cereal With Fruit

You will find freeze dried fruit mixed in with healthy-ish cereal. Make sure to check ingredient lists. Some cereal boxes have pictures with fruit, but ingredient lists reveal they have no fruit in those. Also, make sure it specifically says 'freeze dried fruits', not 'dehydrated' or 'dried'.

Step 2: Sift Through Cereal, Pick Berries

For this recipe you will need approximately 15g of raspberries. I used two boxes of cereal with 5% fruit content, each box was 375g, so I was expecting a little less than 36g freeze dried fruit (some bits were too small to fish out). I used cereal with mixed strawberries and raspberries, separated them and ended up with around 15g each.

I reserved strawberries for other recipes (I recommend buttercream frosting with powdered strawberries).

Step 3: Powder Raspberries

I put raspberries and 1tsp icing sugar in a coffee/spice grinder or blender and blended until powdered. Passed that through a fine sieve and set aside.

Step 4: Prepare Pistachios

If using whole, unroasted nuts, roast them for 6min at 350°F/180°C. Cool them down. Grind 3TBS of pistachios into fine powder and chop 2-3 TBS into small pieces.

Step 5: Make Ganache

Use a stove or a microwave.
In a small pot (or a bowl) combine cream, cardamom and 3TBS pistachio powder. Heat it up, but don't let it boil. Such small quantity of cream won't take long to warm, so watch closely.

Add chopped chocolate to heated cream, let it sit for a minute and mix until smooth. Stir in 2-3TBS chopped nuts, transfer chocolate to a bowl and cover with cling film. Let it cool down before putting in the fridge for 2-3 hours.

Step 6: Form Truffles

After 2-3h in the fridge, ganache should be set enough to scoop with a spoon (cool it longer if mixture is too soft). Do just that, scoop equal amounts of chocolate, roll them in your hands and spread the balls all over a plate or a cookie sheet, cover with cling film and put back in a fridge to firm up for 2-4 hours (depends on your fridge and the type of chocolate used).

Step 7: Roll Truffles in Raspberry Powder

Take the truffles out of the fridge and let them sit in room temperature for 30 min. By allowing them to soften a little bit on the outside you will ensure they are easy to roll and pick up good amount of powder.

Once again, sift raspberry powder through a fine sieve and, one by one, roll truffles in the powder.

Step 8: Finished

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    4 Comments

    0
    djpavlus
    djpavlus

    Question 11 months ago on Step 7

    could you suggest the best source for the white chocolate? Can you use white chocolate chips or Girodelli white melting wafers?

    0
    regan_jane
    regan_jane

    Answer 11 months ago

    I don’t know really. Depends what chocolate you can get in
    your country. I’d say go with your favourite white chocolate, good quality
    chocolate will produce better truffles. Here’s what I used: https://www.amazon.com/Green-Blacks-Organic-Chocol...
    White chocolate chips should work, but Girodelli white melting wafers don’t
    have cocoa butter as far as I’m concerned, so I don’t know if that would work.

    0
    snowf7
    snowf7

    11 months ago

    I often use unsweetened Koolaid drink powder to add flavour to cakes, icings and truffles. I was happy to find it available at a local Dollarama. I hope this is helpful to anyone looking to add a little extra to some holiday baking.
    Vicki Henderson (Snowfleas)