Tulo

Copycat Hershey's Raspberry Decadence Nuggets Recipe

Freeze-dried raspberry powder delivers concentrated raspberry flavor without adding liquid that would seize the chocolate, and freezing the ganache centers before dipping lets them hold their rough, hand-formed shape the way the original nuggets look, instead of melting or slumping in the warm coating.

Prep
30 min
Cook
10 min
Total
85 min
Servings
6

Ingredients

Servings6
  • 1 cup white chocolate chips
  • 2 tablespoons heavy cream
  • 3 tablespoons seedless raspberry jam
  • 1 cup freeze-dried raspberries, crushed to powder
  • 2 cups milk chocolate melting wafers or chips
  • 1/4 teaspoon flaky sea salt

Nutrition per serving

Calories
407
Protein
5g
Carbs
47g
Fat
23g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Line a baking sheet with parchment paper.
  2. 2Put the white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan or the microwave until just simmering, then pour over the white chocolate and let sit for 1 minute.
  3. 3Stir the cream and white chocolate together until smooth, then stir in the raspberry jam and half of the crushed freeze-dried raspberry powder until the ganache is streaked pink and no white patches remain.
  4. 4Chill the ganache in the refrigerator for 20 minutes, until firm enough to scoop but still pliable.
  5. 5Scoop rough, irregular 1-inch mounds of ganache onto the lined baking sheet, don't smooth them into perfect balls, the uneven shape is what makes them look like the original nuggets. Freeze for 20 minutes, until firm to the touch.
  6. 6Melt the milk chocolate in a heatproof bowl over a pot of barely simmering water (or in the microwave in 20-second bursts), stirring often, until smooth.
  7. 7Using a fork, drop one frozen ganache center at a time into the melted chocolate, turn to coat, and lift out, letting excess chocolate drip off before setting it back on the parchment.
  8. 8While the coating is still wet, sprinkle each piece with the remaining raspberry powder and a pinch of flaky sea salt.
  9. 9Let the coated nuggets set at room temperature for 20-25 minutes, or refrigerate for 10 minutes, until the chocolate is fully hardened.

Tips & variations

  • For a closer flavor match to the original, use raspberry jam with visible seeds strained out, seeds get stuck between your teeth in the finished candy.
  • Stir 1 teaspoon of coconut oil into the melted milk chocolate for a glossier, more snap-able shell if it looks dull once set.
  • Swap the milk chocolate coating for dark chocolate for a less sweet, more grown-up version.
  • Crush the freeze-dried raspberries in a zip-top bag with a rolling pin, or pulse in a small food processor, rather than trying to chop them with a knife.

Storage & reheating

Store the nuggets in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. In a warm kitchen (above 75°F/24°C), refrigerate them to keep the chocolate from softening; let stand at room temperature for 5-10 minutes before eating for the best texture.

Tips from the Tulo kitchen

  • Working in a cool kitchen, ideally below 70°F (21°C), keeps the chocolate coating from developing a dull, streaky finish called bloom.
  • Use two forks instead of one to dip and lift the ganache centers; it gives more control and less mess than fingers.

FAQ

Can I use fresh raspberries instead of freeze-dried?

No. Fresh raspberries add moisture that will cause melted chocolate to seize and turn grainy. Freeze-dried raspberries are dehydrated, so they add concentrated flavor and color without any liquid.

Where do I find freeze-dried raspberries?

Most large grocery stores carry them in the baking aisle near dried fruit, or in the snack aisle near dried fruit and nut mixes. They're also sold online in resealable pouches.

Can I use dark chocolate instead of milk chocolate for the coating?

Yes, swap it in at a 1:1 ratio. Dark chocolate sets up firmer and tastes less sweet, which pairs well with the tart raspberry center.

Why did my ganache centers melt into puddles when I dipped them?

The centers weren't frozen firm enough before dipping. They need a full 20 minutes in the freezer so they stay intact when they hit the warm melted chocolate.