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Raspberry Truffles

  • Yield: 40 1x


  • 180g raspberries, fresh or frozen (6.3oz)
  • 2 teaspoons powdered sugar
  • 150g white couverture (5.3oz)
  • 20ml heavy cream (0.6oz)
  • 40 milk chocolate hollow capsules
  • 400g milk couverture, chopped into small pieces (14oz)
  • 2 extra couverture pieces
  • a handful of freeze dried raspberries, ground


  1. Heat the raspberries and sugar over medium high heat until cooked down and bubbling. Then puree and pass through a sieve.
  2. Chop the white couverture into small pieces.
  3. In a small sauce pan, bring the raspberry puree and and heavy cream to a boil. Remove from heat and add in the white couverture. Stir until the chocolate has dissolved completely. Let the mixture cool completely.
  4. Then fill into the capsules and let them set for 1 hour.
  5. In a double boiler, bring a small amount of water to a boil and then remove from heat. Add in 2/3 of the couverture and melt stirring constantly until it reaches 48°C or 118°F (measure with a candy thermometer).Remove from the stove top and slowly add in the other 1/3,stirring until it has dissolved. Then add two larger pieces of couverture and continue stirring until the thermometer registers 28°C or 82°F. Remove the couverture pieces and place the melted chocolate back onto the stove top and heat until it reaches 31-32°C or 88-89°F. You want to keep the temperature consistent during the dipping process.
  6. Close up the hollow capsules with a dip of chocolate. Let it set. If tempered correclty this should take 1-2 min.
  7. Then using a fork, dip the hollow capsules into the tempered couverture and set onto a sheet fitted with parchment paper. Drizzle with a bit of ground freeze dried raspberries before the chocolate sets.
  8. Let them dry completely. Cut any excess chocolate away from the sides and bottom with a sharp knife.


Store in an airtight container in the fridge for up to 2 weeks.