Raspberry Ganache Truffles

Name: Thermomix recipe: Raspberry Ganache Truffles
Prep time: 1 h 15 min
Ingredients: 100 Grams pure raspberry puree (no seeds, see note); 20 Grams raw caster sugar; 2 Teaspoons vanilla bean paste; 300 Grams chocolate 54% milk in callets or in small pieces; 30 Grams butter unsalted; 300 Grams chocolate dark, callets to coat; Edible red glitter to garnish (optional)

Makes 20-30 Prep Time 1 hours 15 minutes Rated: Print

This recipe is a bit delish. There is a match made in heaven and it is dark chocolate and raspberries! I think if you make a batch of these you should probably send me some for testing, but of course, save plenty for your love. Happy Valentine's Day.

FYI, I melt my chocolate in the microwave on high for 1 minute. Stir it with a spatoohlahlah and return to the microwave as needed for 15 seconds at a time, stir again. When you can see the edges are melted, then the middle will usually finish melting as you stir. This eliminates loss of chocolate around the edges of the Thermomix bowl and blade when you are only doing a small amount.

TASTE:

There are loads of aromas you may not expect under normal circumstances that are present in raspberries. Ergo, these aromas, as listed would also go well in your truffles. Though the eggplant/asparagus things have me puzzled!

Floral rose-like aroma: blueberries, blackberries, watermelon, carrots, green asparagus, almonds, black and green teas

Fruity coconut-peach aroma: stone fruits, cheese, buttermilk, cognac and rum

Citrus-orange aroma: orange, lime, yuzu, passionfruit, coriander, lemongrass, lemon verbena, kaffir lime leaf, mint and ginger

Spicy clove aroma: fresh basil, bay leaves, hot peppers, cinnamon, sambuca and cognac

Green grass aroma: apricot, apple, avocado, artichokes and eggplant

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

The Ganache
100 Grams pure raspberry puree (no seeds, see note)
20 Grams raw caster sugar BUY
2 Teaspoons vanilla bean paste BUY
300 Grams chocolate 54% milk in callets or in small pieces BUY
30 Grams butter unsalted BUY
Coating:
300 Grams chocolate dark, callets to coat BUY
Edible red glitter to garnish (optional)

Do

1: Place puree, sugar and vanilla into Thermomix bowl and cook 8 min/80°C/speed 1/ MC off. Cool slightly.
2: Add chocolate and melt 3-4 min/37°C/ speed 1.
3: Add butter in pieces and combine 2 min/speed 1. Press out any unmelted butter with your spatula. Scrape into a plastic container and allow to set at room temperature. Place in the fridge until you are ready to dip and roll truffles.
4: Divide the mixture into even sized pieces and roll into balls. Refrigerate until quite solid. At least an hour.
5: Melt coating chocolate and dip truffles, garnishing as you go with the glitter. Allow to set.

Raspberry Puree can be purchased in frozen format from many sources. If you are struggling to find it, you can make it yourself from frozen raspberries. Simply cook the raspberries until hot, press through a fine sieve to remove seeds. Reserve the remaining puree and weigh as needed for this recipe.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!