Raspberry Chocolate Truffles

The Netherlands is famous for its skill with this most seductive of sweets: raspberry chocolate truffles. Put in on your travel list…for next year? Or make them at home right now.

Indulge in Dutch Chocolate Truffles from Your Own Home 

Just north of Amsterdam, near the Zaan River in Zaandijk, a bustling cacao industry took root in the first half of the 19th century.  The windmills in Zaandijk ground the cacao beans, and a large amount of the world’s cacao beans astill processed in this region. Amsterdam is the worlds’ biggest transshipment port for cacao beans. Zaandijk attracts visitors from around the globe. Everyone always remarks about the aroma of chocolate in the air.

That’s why Smells Like Chocolate is the name of Ingmar Niezen and Kinito’s famed chocolate shop. Here you can find craft chocolates from specialty producers from around the world. They recently visited cacao plantations in Kinito’s native country of Angola, and made chocolate with cocoa beans of Cabinda, which have a unique and delicious flavor. Their goal is to bring this unknown cacao origin to the market. But even across the Atlantic, you too can enjoy raspberry chocolate truffles with this recipe.

Raspberry Chocolate Truffles Recipe

---

• Author: Ingmar Niezen
• Yield: 40 truffles

Print Recipe

Ingredients

• 7 oz heavy cream
  
• 1 vanilla pod
  
• 3.5 oz raspberries, mashed
  
• 11.5 oz white chocolate
  
• 3.5 oz butter
  
• 1.4 oz dehydrated raspberries
  
• 17.5 oz icing sugar
  
• 17.5 oz dark chocolate for dipping the truffles
  
• Icing sugar or powdered cacao

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the cream with the vanilla pod and mashed raspberries and pour over the white chocolate.
2. Stir and let the chocolate melt to make a ganache. Let the ganache cool off to 70 degrees.
3. Whip the butter, adding the ganache gradually. Whisk until fluffy.
4. Use a piping bag to pipe truffles onto a baking tray covered with parchment paper. Freeze the truffles. Crush the dehydrated raspberries and mix with the icing sugar.
5. Melt the dark chocolate to 100 degrees. Dip each truffle in the chocolate so that it is completely covered and dust with icing sugar or powdered cacao.

Story and Styling by Marian Flint / Photography by Anna De Leeuw / Food Styling and Recipe by Ingmar Niezen

Subscribe to TABLE Magazine’s print edition.