How to Make Ruby Chocolate Truffles

It's not every day that a new type of chocolate is invented! Ruby chocolate isn't just white chocolate with pink food coloring, it's a brand-new type of chocolate with a natural pink hue from ruby cocoa beans. If you're as excited as we are, check out our easy ruby chocolate truffle recipe.

Can't wait to get your hands on some ruby chocolate? Click below.

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Ruby Chocolate Truffles

Make a show-stopping confection and impress your guests by introducing them to ruby chocolate. Our ruby chocolate truffles are dipped in white chocolate and decorated three ways - topped with chopped cranberries, sprinkled with sparkly pink luster dust, and drizzled with melted red chocolate. Choose your favorite or try all three styles.

Truffle cut in half

How to Make Ruby Chocolate Truffles

Watch our video tutorial for ruby chocolate truffles or read our recipe below:

What Special Equipment Do I Need?

To get started with this ruby chocolate recipe, you'll need the following items:

  • Double Boiler - Pair a double boiler with an induction cooking unit for the most precise control while heating the white and red chocolate chips. If you don't have a double boiler on hand, place a bowl over a saucepan of simmering water. Just make sure the water does not touch the bottom of the bowl because the chocolate will heat too quickly and burn.
  • Small Saucepan - You will heat the heavy cream in a small saucepan.
  • Medium Glass Bowl - The ruby chocolate will be gently melted by combining it with hot heavy cream in a medium-sized glass mixing bowl.
  • Sheet Pans lined with parchment paper - Catch any melted chocolate drips with a sheet pan.
  • Cooling Rack - Your ruby chocolate truffles will cool quickly on a baker's cooling rack.
  • Rounded Scoop - Use a #70 round scoop (.5 ounce) for consistently sized truffles.
  • Dipping Tools - Dipping tools make it easy to dip your truffles into melted chocolate.
  • Luster Dust - Luster dust is an edible, shimmery powder that adds sparkle to your desserts. Try any shade you like, but we recommend pink.

Tips from the Test Kitchen

Stirring Ruby Chocolate

Shown here: Combining heavy cream with ruby chocolate.

Ruby chocolate has its own unique makeup, so you'll find that it doesn't behave the same way that other types of chocolate do. Here are some tips from our test kitchen to help you achieve the best results with ruby chocolate:

  • Color change - When you add additional ingredients to ruby chocolate (like milk or cream), the vibrant pink color will become muted. This is completely normal. If you want to brighten the chocolate, simply add a couple of drops of an oil-based food coloring. Do not use gel or liquid food coloring.
  • Melting the chocolate - Ruby chocolate melts differently than other chocolates and may "break" or separate when heated. Our method of adding the hot cream to the chocolate is a gentle way to melt the chocolate and works better than heating the ruby chocolate directly. If the chocolate does start to separate on you, whisk it quickly to reincorporate the ingredients.
  • Chocolate won't melt - If the ruby chocolate hasn't melted for you per our directions, you can use a microwave. But be warned! It's very easy to overheat chocolate in a microwave. You don't want to ruin your precious ruby chocolate, so only place the chocolate mixture in the microwave for 15-second increments. Let it sit for a minute and stir before trying again.

Ruby Chocolate Truffles Recipe

Add these colorful ruby chocolate truffles to your display case or use them in a festive dessert charcuterie board. They might look fancy, but they're surprisingly easy to make. Check out our test kitchen tips above before you get started with this recipe:

Recipe by: Ronne Day, WebstaurantStore Food Stylist

Yield: 20 to 24 truffles

Total Time: 120 minutes

Drizzling red chocolate

Shown here: Drizzling melted red chocolate with a fork.

Ruby Truffle Ingredients


Note: Wear gloves throughout this process.

  1. Place chopped ruby chocolate callets in medium glass bowl and set aside.
  2. In small saucepan over medium heat, warm heavy cream until steaming but not boiling.
  3. Pour cream over ruby chocolate and allow to rest for 1 minute. Do not skip this resting period. The chocolate will continue to melt as it sits.
  4. Gently stir ruby chocolate and cream mixture until chocolate is melted.
  5. Place mixture in refrigerator for 8 hours or overnight until firm.
  6. Dip .5 ounce scoop into ruby chocolate mixture and release truffles into your hands. Roll between your palms to make evenly portioned balls. You should have 20 to 24 truffles. Place on a sheet pan lined with parchment. Refrigerate 4 hours or until completely solid.
  7. Before decorating truffles, line sheet tray with parchment paper and place baker's rack on top.
  8. Heat white chips in double boiler until just melted. Whisk in up to 5 teaspoons of vegetable oil to increase fluidity, if necessary.
  9. Using two forks or truffle dipping tool, dip truffles into melted white chocolate and transfer to baker's rack.
  10. While freshly coated in white chocolate, top 1/3 of truffles with chopped cranberries. Transfer all truffles to refrigerator for 1 hour.
  11. After coating has set, gently brush luster powder onto 1/3 of truffles. Allow to sit for 30 minutes.
  12. Decorate the remaining 1/3 truffles. Melt red melting chips using the same process as white melting chips. Whisk in vegetable oil, 1 teaspoon at a time, until chocolate has a fluid consistency.
  13. Using the tines of a fork or a whisk, drizzle a little melted red chocolate over remaining 1/3 truffles. Allow to sit for 30 minutes to set.
  14. Cover and refrigerate all decorated truffles until ready to serve. Truffles will be good for two weeks in the refrigerator.
Finished Truffles
Posted in: Recipes|By Michale LeRoy
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