Raspberry Truffle Dust (about a cup)
You’re not ready for this. It looks too simple, you probably don’t believe me when I say this is the best thing I’ve ever made. But it is. Go find some freeze dried fruit. Make it. Tell me I’m wrong, I dare you.
2 1/2 ounces cocoa powder
3 1/2 ounces powdered sugar
2 ounces freeze dried raspberries or other freeze dried fruit
Combine all of the ingredients in the bowl of a food processor and pulse until the berries have disintegrated. Store, indefinitely, in an airtight container.
Honestly, I could just eat this by licking my fingers and dipping them into the dust, like a grown up Lik-M-Aid. But it really shines when sprinkled over simple vanilla ice cream, brownies, vanilla bean pot de crème or whatever. You will find new ways to love this stuff everyday, I promise.
May 12, 2011 · 11:16 AM
Looks like just one more reason for me to start working on that freeze dried fruit
· kaitlin · http://whisk-kid.blogspot.com
May 12, 2011 · 12:54 PM
Holy crap, this stuff is so good, I’m going to do a post all about it in the future. It’s worth the splurge for a $6 bag of freeze dried fruit between now and however long it takes to freeze dry a batch for yourself. You’re so ingenuitive, Kaitlin!
Dec 13, 2011 · 2:27 PM
Eeee, something I can do with the two pints of dehydrated raspberries a friend gave me!
· Julie · http://onewallkitchen.blogspot.com
Dec 13, 2011 · 4:52 PM
@Julie, what an incredible gift!! Grind ‘em up in hot cocoa too! Or roll truffles in ‘em. Or put ‘em in royal icing for fruity decorations on your Christmas cookies. Endless possibilities!
Dec 15, 2011 · 12:20 AM
I have a question about making the truffles. I’m making oreo cookie truffles. I melted two bags of nestle chocolate chips in a bowl over boiling water. It was pretty thick and when I tried to coat a few rolled truffle balls, the chocolate just gooped on. I tried adding butter (because I didn’t have shortening) and it seized. Added milk until it unseized, but I think I ended up making ganache. Anyway, it was late and I wanted to be done so I just went with it, but it was still pretty goopy and the chocolate went on pretty thick. Do you have any tips for coating truffles to get a nice thin shell of chocolate?
Dec 15, 2011 · 6:29 PM
@Sue, my biggest tip for coating truffles is to skip the chips. Chocolate chips contain additives so they retain their cute chip shape in the oven; these same additives make the melted chips difficult to work with for dipping, etc. So for dipping, keep an eye out for bars of chocolate in the baking aisle, or if you’re in a specialty store, look for big chunks of chocolate cut from larger bars.
Learning how to work with chocolate and thinly coat truffles is certainly an art form of its own. If you’d like to read something more in depth, my friend Emma wore this excellent article here.
A quick tip I can give you is to use a heating pad (wrapped in plastic or something to keep it clean!) under your bowl of chocolate to keep it at a workable temperature, and to also use the smallest bowl you have. The less surface area is exposed, the longer it will keep warm and fluid. Hope that helps a bit!
Feb 11, 2012 · 10:51 AM
@Kathryn, mysterious! Are you grinding them with the other ingredients? That can help. But, if it’s still not working for you, yeah, a clean coffee or spice grinder should do the trick. (You can clean it by running some white rice through it to “dust out” the insides…
Sep 06, 2012 · 6:20 PM
Hahaha, well, I’m glad you found it, Matt!! It’s a really fun recipe, hope you enjoy!
Aug 17, 2013 · 9:41 PM
Hi Jane! You might be better off sprinkling it over the brownies. Because freeze dried raspberries (and other fruits) are dehydrated, they’re capable of absorbing a significant amount of moisture from batters and doughs, which can really alter the texture of a cake or cookie. Beyond that, their flavor can change in the heat of the oven, taking on a slightly caramelized flavor.
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· Augusto de Arruda Botelho · http://bit.ly/2noNb2j