Raspberry & Spiced Port Chocolate Truffles

These are Christmassy truffles, although chocolate truffles are for any time of the year in my view!

Raspberry & spiced port chocolate truffles

The filling is a white chocolate and raspberry ganache, into which a little spiced port reduction is mixed. This gets chilled until firmer and then it is simply a matter of taking small amounts, rolling into rough balls and dipping in melted or tempered chocolate.

I have used a lot of chocolate here as I wanted a firm ganache. You can use less chocolate (going down to about 200g) for a much softer filling, although this is best when used to fill chocolate shells or to use as a chocolatey topping for a cake.

Recipe: raspberry & sliced port chocolate truffles

Spiced Port Reduction:

This is essentially a simple variation on mulled wine, and it adds a subtle spice flavour to these truffles.

• about 200ml port (or red wine)
• 2 cinnamon sticks
• half a star anise
• 6 cloves

(1) Put the ingredients into a pan and bring to the boil. Simmer for about 5 minutes and remove from the heat. Leave to cool fully, by which time the spices will infuse.

(2) Strain through a sieve and bring to the boil again, this time simmering until the flavoured port has reduced to a thickish syrup similar to the consistency of honey.

NB: you can just boil the port with the spices until it become syrupy but I found that gives too strong a flavour.

Raspberry Ganache:

• 150ml double cream
• 80g puréed & strained raspberries
• 400g chopped white chocolate
• the spiced port reduction – recipe above
• a couple of tablespoons of dried raspberry pieces, optional

(1) Simply heat the cream and raspberries in a small pan until it almost reaches boiling point: it’s hot with wisps of steam. Remove from the heat and leave for a few minutes. Don’t let the cream mixture boil as if it is too hot the chocolate can split. If it does, simply stir in a little cold milk or cold cream and it will come back together.

(2) Pour this over white chocolate, leave for a minute or so and then stir gently until the chocolate has melted. Add most of the spiced port reduction, adding more if you want a more pronounced flavour. Stir in the raspberry pieces, if using. Chill until set enough to be shaped.

(3) Roll into small balls and chill until needed.

To finish :

• about 200g chocolate of choice, melted and cooled slightly

(1) Using a cocktail stick or fork, dip the ganache balls in the cooled melted chocolate and place each onto greaseproof to set.

NB: these are lovely as they are but you can drizzle a different melted chocolate on top once set if you wish

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food. View all posts by Philip