Easy Chambord Chocolate Truffles Recipe

Easy Chambord Chocolate Truffles in a bowl next to a cup of coffee and jug of milk.

Easy Chambord Chocolate Truffles Recipe

This easy Chambord Chocolate Truffles recipe has a rich and buttery white chocolate filling infused with Chambord raspberry liqueur, a white chocolate shell and tangy freeze-dried raspberry garnish.

Print Recipe Pin Recipe

Prep Time 15

Chilling and decorating 2 45

Total Time 3

Course Dessert

Cuisine French

Servings truffles

Calories 113 kcal

Equipment

1 Glass mixing bowl
2 Saucepan
1 Jam or sugar thermometer

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

To really get the most Chambord flavor, add it to the cream the day before and let it infuse overnight.

To temper white chocolate for coating:

1. Break the chocolate into very small pieces and place two-thirds into a bowl over a saucepan of simmering water.

1. Melt the chocolate and wait until it reaches 43 - 46°C/110°–115°F.

1. Remove from the heat and let the chocolate cool to 35- 38°C/95–100°F.

1. Add the remaining chocolate and stir to let it melt in. It is not tempered and ready to use.

Nutrition

Calories: 113kcalCarbohydrates: 9gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 13mgSodium: 14mgPotassium: 44mgFiber: 0.03gSugar: 9gVitamin A: 133IUVitamin C: 0.1mgCalcium: 30mgIron: 0.04mg

Tried this recipe?Let us know how it was!