Ingredients Metric US Volume
Heavy cream 200 g 7.1 oz cup + 2 tbsp
Confectioners’ sugar 40 g 1.4 oz cup
Raspberry puree 260 g 9.2 oz ½ tbsp
Invert Sugar 55 g 1.9 oz 1 tbsp + 1 tsp
Milk couverture, 37%, chopped or coins 230 g 8.1 oz cups
Dark couverture, 63%, chopped or coins 230 g 8.1 oz cups
Lemon juice 6 g 0.2 oz 1 tsp
Unsalted butter, softened 90 g 3.2 oz 7 tbsp
Dark chocolate truffle shells 350 g 12.3 oz 124 ea
Dark couverture, 63%, tempered, for capping and dipping 250 g 8.8 oz 1 cup
Raspberry Finishing Powder (recipe follows) 300 g 10.6 oz 2 cups + 1 tbsp
2011 g 70.9 oz


1 In a medium pot, combine the cream, confectioners’ sugar, and raspberry puree and bring to a boil over medium heat.

2 Combine the milk and dark couverture and the invert sugar. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.

3 Using a spatula, stir in small circles at first, then gradually in wider circles to form a ganache.

4 Cool the mixture to 94&F/34.5&C. Blend in the lemon juice and butter using an immersion blender.

5 Cover with plastic wrap and let cool to 88&F/31.1&C.

6 When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the shells. Let set overnight at room temperature.

7 Cap the truffles with the dark couverture once the ganache has completely set.

8 Coat the truffles in the dark couverture by hand.

9 Before the couverture sets, roll the truffles in the Raspberry Finishing Powder. Let set at room temperature.

10 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.