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Hi Bold Bakers!
Ruby Chocolate Truffles are so much more unique than any other truffle you have tasted and utterly delicious! I have to send out a HUGE thank you to Dianna in Utah for her wonderful gift of this ruby chocolate. Without it and her incredible generosity, I wouldn’t have been able to make this recipe!
If you haven’t had ruby chocolate before, don’t feel like you’re out of the loop. It’s basically a brand new type of chocolate. It’s not dark, milk, or white — it’s its own thing! And the flavor is unlike any chocolate you’ve tried, and while it’s hard to describe, I think it has a somewhat sweet/tart flavoring, almost like passion fruit. And it pairs beautifully with raspberries!
These make a beautiful Valentine’s Day gift if wrapped up in lovely little boxes, or just a special treat for you and your family!
What Is Ruby Chocolate?
Ruby chocolate is very new, having just been introduced in 2017, and some people consider it the fourth type of chocolate (others may say it’s an Instagram-worthy marketing strategy.) While it’s not known how ruby chocolate is made, since it’s a trade secret, we do know they are made from “ruby cocoa beans” that have been either unfermented or, fermented for just three days that are treated with citric acid, giving them the chocolate’s iconic hue.
The taste is a little bit sweet and a little bit sour, not unlike berries or passionfruit.
I received some ruby chocolate as a gift (thanks again, Dianna!), but I did find a very high-quality 1lb bag online here. Since it is higher-quality ruby chocolate, it is a little on the expensive side.
What You Need To Make Ruby Chocolate Truffles
How To Make Ruby Chocolate Truffles
Nobody knows the truffles I’ve seen—except now I suppose you do, because you’ve seen the photos and want to give this recipe a go for yourself! Here is how you make ruby chocolate and raspberry truffles (and don’t forget to get the full recipe with measurements, on the page down below):
- To make the ruby chocolate ganache, puree the raspberries in a blender or food processor until smooth. Pass the pureed raspberries through a sieve to remove any seeds. (If you are using frozen raspberries, allow them to defrost first.)
- In a medium saucepan, add the raspberry puree and cream. Heat the mixture over medium-low until it is hot, but don’t allow it to come to a boil.
- Remove the mixture from the heat and pour over the ruby chocolate. Allow it to stand for 5 minutes, letting the chocolate gently melt, and then stir it together using a whisk.
- Once the mixture has been whisked and is smooth, transfer it to the refrigerator and let it chill until set, usually 4 hours or overnight. (This ganache can be made up to 3 days in advance.)
- Line a small baking sheet with parchment paper. Using a spoon, scoop out the truffle in rounded teaspoons and roll until they are smooth in your hands. Place the truffles back onto the baking sheet and chill until they are ready to coat in the chocolate.
- To coat the truffles, blend the freeze-dried raspberries into a fine powder and set aside.
- Place a spoonful of melted white chocolate in the palm of your hand. Roll a chilled truffle in the chocolate until it is coated.
- Right away, toss the white-chocolate coated truffle into the freeze-dried raspberry powder and let it stick to the wet chocolate. Place the finished truffle back onto the baking tray and repeat the process with the remaining truffles. Let the truffles set in the fridge.
Gemma’s Pro Chef Tips For Making Ruby Chocolate Truffles
- You can make the ruby chocolate ganache up to 3 days in advance before finishing off your truffles.
- Scoop, roll and coat your truffles for up to 5 days in the fridge before serving or gifting them.
- You can purchase freeze-dried raspberries here.
- If you don’t have freeze-dried raspberries, just coat the truffles in white chocolate!
How Do I Store Ruby Chocolate Truffles?
The ruby chocolate ganache can be made and kept in the refrigerator for up to 3 days. Finished truffles can be stored in an airtight container in the refrigerator for up to 5 days before serving or gifting!
Make More Recipes!
- Hot Chocolate Truffles
- Homemade Ferrero Rocher
- 3-Ingredient Microwave Fudge
- Homemade Chocolate Fudge
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Ruby Chocolate Truffles Recipe (With Raspberries)
Ruby Chocolate Ganache
- 1 cup (5oz/142g) raspberries (fresh or frozen)
- 1 cup (8floz/225ml) heavy cream
- 3 cups (18oz/510g) ruby chocolate discs
- ½ cup (1¼oz/35g) freeze-dried raspberries
- 1 cup (6oz/170g) white chocolate (melted)
Making the Ruby Chocolate Ganache:
- Puree the raspberries in a blender until smooth. Pass through a sieve to remove the seeds. (If using frozen fruit make sure it is defrosted first!)
- In a medium saucepan, add in the raspberry puree and cream. Heat over medium-low until the mix is hot but do not allow to boil.
- Remove from the heat and pour over the ruby chocolate. Let stand for 5 minutes and then stir together using a whisk.
- When the mixture is smooth, transfer to the refrigerator and allow to chill until set, about 4 hours or overnight. The ganache can be made up to 3 days in advance.
- Line a small baking sheet with parchment. Using a spoon, scoop out the truffle in rounded teaspoonfuls and roll until smooth in your hands. Place the truffles on the baking sheet and chill until ready for coating in chocolate.
Coating the Truffles:
- Blend the freeze-dried raspberries to a fine powder. Set aside.
- Place a spoonful of the melted white chocolate in the palm of your hand. Roll the chilled truffle in the chocolate until coated.
- Straight away toss the truffle into the freeze dried raspberry powder and allow it to stick to the wet chocolate. Place back on your baking tray and continue with the remaining truffles. Allow the truffles to set in the fridge.
- Store in an airtight container in the refrigerator until ready to gift, but just before eating let them sit at room temperature for the best flavor. Enjoy!