These ruby chocolate truffles only require three ingredients for a small batch of delicious homemade truffles. The filling is a creamy ganache made from ruby chocolate and cream, and the crisp dark chocolate coating is rich and bittersweet to contrast the sweet, fruity filling. A perfect homemade treat for Valentine’s Day or Mother’s Day!
Looking for more recipes like this? You might also love these chocolate chip cookie dough truffles, no bake chocolate cherry cheesecake, and raspberry cream sandwich cookies.
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Why You’ll Love This Recipe
So Easy to Make. Just three ingredients and a few minutes are all you need to make these delicious homemade truffles.
Small Batch. Sometimes you just want a small taste of something sweet. Today’s recipe makes just 8 truffles, which makes them perfect for sharing with someone you love.
Perfect for Valentine’s Day. I love to make homemade truffles for my husband on Valentine’s day, and these are just perfect for a romantic date night.
What is Ruby Chocolate?
Chocolate is derived from cocoa or cacao beans, combined with cocoa butter and sugar to produce the solid chocolate bars and candy that we all know and love. There are 4 main types of chocolate: white, milk, semi-sweet/dark, and ruby chocolate.
- White Chocolate. Made of sugar, milk, and cocoa butter, without the cocoa solids. It has a pale ivory or yellowish color, and is much sweeter than chocolate made from cocoa solids.
- Milk Chocolate. Made with milk added in the form of powdered milk, liquid milk or condensed milk. It’s a very sweet chocolate.
- Dark Chocolate. Ranging from semi-sweet to dark chocolate to unsweetened chocolate, this has a higher percentage of cacao, with a minimum of 35% cacao. Dark chocolate ranging from 55-65% cacao is great for baking, as well as delicious for eating. Chocolate with a higher percentage of cacao is much more bitter, and generally should be combined with sugar when using it for baking.
- Ruby Chocolate. A new type of chocolate created by Barry Callebaut. He began development in 2004, and ruby chocolate was released to the public in 2017. Ruby chocolate is made from the ruby cacao bean, which gives it a natural pink or mauve color and a fruity flavor.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Ruby Chocolate. With its natural pink color and fruity flavor, ruby chocolate makes a beautiful and delicious filling for homemade truffles.
- Heavy Whipping Cream. Don’t use light cream, table cream or half and half. Only heavy whipping cream will do when making chocolate ganache, or it might not set up correctly.
- Dark Chocolate. Choose a dark or semi-sweet chocolate to balance the sweetness and fruity flavor of the ruby chocolate.
TIP: Be sure to use a digital kitchen food scale to weigh your chocolate and cream when making the ganache. The weights need to be precise, or the ganache may not set up correctly.
Instructions
- Chop the ruby chocolate and scrape into a bowl.
- In a small saucepan, warm the cream just until hot, and it’s beginning to simmer around the edges.
- Pour the hot cream over the ruby chocolate, then stir into a smooth ganache.
The ruby chocolate ganache will be a dark mauve color while it’s warm. As it cools and firms up, it lightens to a paler pink color.
- Cover the ruby chocolate ganache, and refrigerate for at least 8 hours, or overnight, until firm enough to scoop into balls.
- Scoop the ruby chocolate into 8 balls, and place on wax paper. Freeze for 1 hour.
- Melt the semi-sweet chocolate, either in the microwave at 50% power or over a double boiler, until smooth.
- Dip the chilled ruby chocolate balls in the melted chocolate, shake off the excess, and place on the wax paper. Let sit until the chocolate hardens. For the swirl on top, use a spoon to spoon a little more melted chocolate (about a teaspoon) on top of each truffle, then swirl it around.
Frequently Asked Questions
Where can I buy ruby chocolate?
Ruby chocolate is still fairly new, but I’ve seen it in a few different grocery stores in my area. You can also buy ruby chocolate on Amazon.
Do I have to use heavy whipping cream for the ganache?
Yes, you do. The high fat content of heavy whipping cream helps the ganache to thicken and set as it chills.
What kind of chocolate did you dip the truffles in?
I actually used melted semi-sweet chocolate chips. But chocolate chips don’t melt very smoothly, and the melted chocolate tends to be thick and difficult for dipping. For an easier time dipping your ruby chocolate truffles, chop up a bar of good-quality dark chocolate.
Can I double this recipe?
Yes.
How did you make the chocolate swirls on top of the truffles?
After dipping the truffles, I let them sit for a few minutes until the chocolate started to harden. Then I took the leftover melted chocolate, spooned about a teaspoon on top of each truffle, and just gently swirled it with the spoon.
Do the truffles need to be refrigerated?
Yes, you need to keep them refrigerated due to the cream in the filling.
Will this recipe work with white chocolate instead of ruby chocolate for the filling?
No. Every type of chocolate (white, milk, dark, ruby) requires a different ratio of cream to chocolate when making ganache. White chocolate ganache tends to be very, very soft, and needs much less cream than when making ganache with other types of chocolate. I’d recommend trying a ratio of 4 ounces white chocolate to 1 – 1 1/2 ounces heavy whipping cream. For dark chocolate, a 1:1 ratio of chocolate to cream works well.
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Ruby Chocolate Truffles
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Ingredients
- 1 bar (3.2 oz) ruby chocolate, finely chopped
- 2 ½ oz heavy whipping cream
- 5 oz semi-sweet or bittersweet chocolate (about 3/4 cup chocolate chips)
Instructions
- Chop the ruby chocolate and scrape into a bowl.
- In a small saucepan, warm the cream just until hot, and it's beginning to simmer around the edges.
- Pour the hot cream over the ruby chocolate, then stir into a smooth ganache.
- Cover the ruby chocolate ganache, and refrigerate for at least 8 hours, or overnight, until firm enough to scoop into balls.
- Scoop the ruby chocolate into 8 balls, and place on wax paper. Freeze for 1 hour.
- Melt the semi-sweet chocolate, either in the microwave at 50% power or over a double boiler, until smooth.
- Dip the chilled ruby chocolate balls in the melted chocolate, shake off the excess, and place on the wax paper. Let sit until the chocolate hardens. For the swirl on top, use a spoon to spoon a little more melted chocolate on top of each truffle, then swirl it around.
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