Raspberry Truffles

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 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.