These easy Chambord Chocolate Truffles have a rich and buttery white chocolate filling infused with Chambord raspberry liqueur, a white chocolate shell and tangy freeze-dried raspberry garnish.
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❓Why this is the best recipe
- Easy yet impressive homemade truffles are a lot easier to make than you might think. But they are the most delicious petit fours to serve after a dinner party, and guests are always so impressed. Yet there are only a few simple ingredients!
- Edible gifts are the best, and you can package these Chambord truffles in a cellophane bag tied with ribbon to make presents for loved ones or a classy hostess gift.
- Pretty food tastes better, and the sprinkling of bright pink raspberry on top of the white chocolate raspberry truffles is so pretty and works as the perfect dessert for a dessert table.
📖 Ingredients List
- White chocolate - Read the labels of white chocolate carefully. As white chocolate does not contain any cocoa solids, it behaves differently from milk chocolate or dark chocolate, and it is even more important to use the right one. It is vital to buy white chocolate with at least 28% cocoa butter content. I use Callebaut white chocolate callets (white chocolate chips) for this Chambord truffles recipe. Alternatively, use a bar broken into
- Unsalted butter - Always use good quality unsalted butter. Mine has 82% fat, and this is ideal as it makes the truffle filling super rich and fudgy and helps it set into shape. It helps if it is at room temperature before you begin.
- Chambord - This raspberry liqueur has an intense berry flavor and is very low in alcohol (16.5%). You can leave it out if you prefer, but it does work so well with white chocolate.
- Cream - Use a good quality cream with at least 36% fat. Heavy cream, heavy whipping cream, or double cream is the best cream for making truffles. We infuse the cream with the Chambord liqueur and then pour it over the chocolate and butter to make a thick chocolate ganache that will set in shape.
- Freeze-dried raspberries - Double down on raspberry flavor and create a beautiful pop of color by sprinkling raspberries on top of your finished truffles.
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make Chambord truffles with white chocolate.
👩🏼🍳 How to make Chambord truffles
Heat cream and Chambord together in a small saucepan over medium heat until it reaches a simmering point - do not boil. Place the white chocolate and butter into a glass bowl over a saucepan of simmering water (a double boiler).
Pour the hot cream and Chambord mixture over the white chocolate and butter and allow it to sit together for a minute before stirring to combine. The white chocolate and butter will melt into the Chambord cream mixture. Pour the Chambord truffle chocolate mixture into a shallow dish or container, cover with plastic wrap, and refrigerate for 1-2 hours.
Roll white chocolate truffles into balls and place into the freezer for 30 minutes. Melt and temper some white chocolate and then dip the truffles into it to coat them.
Place the dipped white chocolate truffles onto a tray lined with parchment paper and sprinkle over crumbled freeze-dried raspberries. Leave to set before eating.
How to temper chocolate (easy method)
If you want your Chambord truffles to have that delicious chocolate snap as you bite into them, you will need to temper the dipping chocolate used to coat the truffles. This isn't necessary, and they will still taste divine. But it will be more professional if you take a few extra minutes to temper chocolate.
- Break the chocolate into very small pieces and place two-thirds of it into a bowl over a saucepan of simmering water (a double boiler). Don't let the bowl touch the water, and don't let the water boil, or it can burn the chocolate.
- Heat and melt the chocolate until it reaches 43 - 46°C/110°–115°F.
- Remove the bowl and let the chocolate cool to 35- 38°C/95–100°F.
- Add the remaining chocolate and stir to let it melt in. This will temper the chocolate, and it is now ready to use.
🌟 Top Tip
Use a fork as a dipping tool to dip the truffle balls into the melted chocolate and a knife to scrape the underside and remove the excess.
👩🏼🍳 Chef's Tips & Serving suggestions
To really get the most Chambord flavor, infuse it with the cream overnight before you begin.
Be careful when melting chocolate, we want to avoid direct heat or it can burn. That's why we use a double boiler, and don't let the cream boil.
Rolling out truffles can get sticky, keep your hands cold by cooling them on bags of frozen peas first. And have a sink filled with hot soapy water ready to wash them afterwards. Alternatively, wear gloves but I find they make my hands even hotter.
I love to serve Chambord truffles alongside other petit fours like fig and cardmom macarons for an elegant end to a meal.
You can swap out the Chambord for other alcohol, too. Try Grand Marnier or Amaretto instead for a delicious alternative. You might also like to try making my luxurious dark chocolate boozy truffles!
🍷 Wine pairing for white chocolate truffles
Serving a Kir Royale cocktail is the ideal pairing for these Chambord truffles (and my favorite champagne cocktail), or the sweetness of white chocolate can also taste delicious with a sweet (sec) or semi-sweet (demi-sec) sparkling wine.
❄️ Storage & Freezing
Store Chambord truffles in an airtight container in the fridge and consume within 2-3 days. I do not recommend freezing chocolate truffles.
🥣 Equipment
Always weigh your ingredients using a digital scale for best results.
Melt chocolate in a heatproof bowl on top of a saucepan, and infuse cream with Chambord in a separate saucepan. If you are going to temper the chocolate, you will need to use a food thermometer to get the right temperature.
You can also melt chocolate in the oven if you have a proving setting, or in the microwave on a medium setting in 30 second intervals. Use a microwave-safe bowl.
I portion out the truffle mixture using a tablespoon, but you can also use a melon baller or a small cookie scoop.
❓Recipe FAQ
Yes, as it is made with products from the cacao tree. Even though white chocolate only contains cocoa butter, and not cocoa solids too, it is still classified as chocolate.
White chocolate is made from cocoa butter (cacao butter), sugar, milk solids and milk powder and flavorings like vanilla extract.
🍽 Other recipes
Looking for other recipes like these white chocolate Chambord truffles? Try these:
Have you tried this recipe?
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Easy Chambord Chocolate Truffles Recipe
Equipment
- 1 Glass mixing bowl
- 2 Saucepan
Ingredients
- 300 grams (1¾ cups) white chocolate minimum 28% cocoa butter
- 70 grams (⅓ cup) unsalted butter at room temperature
- 100 ml (½ cup) cream double cream or heavy cream
- 3 tablespoon Chambord
Coating and garnish
- 85 grams (½ cup) white chocolate minimum 28% cocoa butter
- 3 tablespoon freeze-dried raspberries crushed or chopped very small
Instructions
- Place the white chocolate and butter into a bowl over a saucepan of simmering water (a double boiler). Don't let the bowl touch the water.
- Heat cream and Chambord in a saucepan over medium heat until it just reaches a simmering point - do not boil. Pour it over the chocolate and butter and allow them to melt into it, stirring occasionally.
- Pour the white chocolate Chambord truffle mixture into an airtight container, cover, and refrigerate for 4-6 hours to let it set.
- Use a tablespoon, melon baller, or small cookie scoop to portion out the white chocolate truffle mix and roll them into balls between your hands. Place the balls back into the freezer for 30 minutes to firm up.
- Melt some more white chocolate, then dip the truffle balls into it to coat them. Place onto a baking tray or flat plate lined with parchment paper.
- Sprinkle over the crushed freeze-dried raspberries and allow to set in the fridge before serving.
Notes
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- Break the chocolate into very small pieces and place two-thirds into a bowl over a saucepan of simmering water.
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- Melt the chocolate and wait until it reaches 43 - 46°C/110°–115°F.
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- Remove from the heat and let the chocolate cool to 35- 38°C/95–100°F.
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- Add the remaining chocolate and stir to let it melt in. It is not tempered and ready to use.
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