Chocolate Raspberry Truffles are little bites of pure happiness. They mix smooth, rich chocolate with bright, fruity raspberry in a way that feels both fancy and totally approachable. Each truffle is creamy and melts in your mouth, with just the right touch of raspberry sweetness to keep things interesting.
I love making these truffles when I need a small treat that feels special without too much fuss. The best part is that they don’t require a lot of ingredients, and you can adjust how fruity or chocolatey you want them. I usually sneak a few while no one is looking because they’re hard to resist once you pop one in your mouth!
These truffles are perfect for sharing with friends or giving as a little homemade gift. I like to serve them chilled on a pretty plate, maybe with a cup of tea or coffee. They always bring smiles and make any day feel a bit brighter, whether it’s a cozy night in or a celebration with loved ones.
Key Ingredients & Substitutions
Dark Chocolate: Use high-quality dark chocolate with at least 60% cocoa. It shapes the truffle’s rich flavor and smooth texture. If unavailable, semisweet chocolate works, but adjust sweetness accordingly.
Raspberry Puree: Fresh or thawed frozen raspberries work great. Strain seeds if you prefer a smooth center. You can substitute with other berry purees like strawberry or blackberry for a twist.
Heavy Cream: This makes the ganache creamy and soft. If you want a dairy-free version, use coconut cream—it’ll add a subtle coconut flavor but still yield smooth results.
Freeze-Dried Raspberries: These add a nice crunch and vibrant color. If you can’t find them, finely chopped dried raspberries or raspberry-flavored sprinkles are good alternatives.
How Do You Get Smooth, Shiny Chocolate Coating on Truffles?
Coating the truffles evenly can feel tricky, but a few tips make it easier:
- Melt chocolate slowly using a double boiler or in short bursts in the microwave to avoid burning.
- Keep the melted chocolate warm but not too hot—about body temperature—so it coats smoothly without setting too fast.
- Dip each truffle completely, then gently shake off excess chocolate by tapping the fork on the bowl’s edge.
- Place dipped truffles on parchment paper to set at room temperature or in the fridge for a shiny finish.
- For extra shine, tempering chocolate helps, but it’s optional for beginners.
Patience and gentle handling are key. Don’t rush the dipping process, and your truffles will have a beautiful, professional look.
Equipment You’ll Need
- Heatproof bowl – So you can melt the chocolate smoothly without burning it.
- Saucepan – To heat the heavy cream gently for the ganache.
- Whisk or spatula – For mixing and smoothening the ganache and raspberry filling.
- Piping bag or teaspoon – To portion and shape the raspberry centers.
- Baking sheet with parchment paper – For assembling and setting the truffles.
- Double boiler or microwave-safe bowl – For melting chocolate coating evenly.
- Fork or dipping tool – To dip truffles into chocolate neatly.
- Refrigerator – To chill and set the truffles properly.
Flavor Variations & Add-Ins
- Use white or milk chocolate for a different flavor profile instead of dark chocolate.
- Add a splash of orange liqueur or raspberry liqueur to the ganache for an extra fruity kick.
- Mix in chopped nuts or coconut flakes into the raspberry filling for added texture.
- Replace raspberry with other berries like strawberries or blackberries for a different centerpiece flavor.
Chocolate Raspberry Truffles
Ingredients You’ll Need:
For The Ganache:
- 8 oz (225 g) dark chocolate, finely chopped (plus extra for coating)
- 1/2 cup (120 ml) heavy cream
- 2 tbsp unsalted butter, room temperature
For The Raspberry Center:
- 1/4 cup raspberry puree (fresh or thawed frozen raspberries, strained)
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
For Decorating:
- Freeze-dried raspberries, crushed, for garnish
- Pink or red colored white chocolate, for drizzling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus an extra 1 to 1.5 hours for chilling and setting the truffles. Most of the time is hands-off, letting the truffles firm up in the freezer and fridge so you can enjoy the process without rush!
Step-by-Step Instructions:
1. Making the Chocolate Ganache:
Put your chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just starts to simmer—no boiling! Pour it over the chocolate and let it sit for 2 minutes. Stir gently until smooth and creamy. Add the butter and mix until fully melted. Set this ganache aside to cool to room temperature.
2. Preparing the Raspberry Center:
In a separate bowl, combine the raspberry puree, powdered sugar, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and well blended.
3. Forming the Raspberry Balls:
Line a baking sheet with parchment paper. Scoop about 1 teaspoon of the raspberry mixture and roll it into small balls with clean hands. Place them on the sheet and freeze for about 15 minutes so they get firm and hold their shape.
4. Coating with Ganache:
Once the raspberry centers are firm, scoop about 1 tablespoon of the cooled chocolate ganache around each raspberry ball, making sure it’s completely covered. Gently roll between your palms to form smooth balls. Place them back on the parchment-lined tray and freeze again for at least 30 minutes to set.
5. Dipping and Decorating:
Melt some extra dark chocolate using a double boiler or microwave. Dip each truffle into the melted chocolate with a fork or dipping tool, letting the excess drip off. Place back on parchment paper. Next, melt the colored white chocolate and drizzle it over the truffles. Sprinkle crushed freeze-dried raspberries on top while the chocolate is still soft.
6. Setting and Serving:
Allow the truffles to set at room temperature or pop them in the refrigerator briefly. Serve them chilled or at room temperature. Keep leftovers stored in an airtight container in the fridge for up to one week.
Can I Use Frozen Raspberries for the Puree?
Yes! Just thaw the frozen raspberries completely and strain out the seeds for a smooth puree. Using fresh or frozen raspberries works equally well.
How Should I Store These Truffles?
Store truffles in an airtight container in the refrigerator for up to one week. Bring them to room temperature before serving for the best texture and flavor.
Can I Make These Truffles Ahead of Time?
Absolutely! You can prepare the truffles a few days in advance. Keep them chilled, and add the decorative drizzle and raspberry garnish just before serving for the freshest look.
What’s the Best Way to Melt Chocolate Without Burning It?
Use a double boiler or microwave in short bursts (15-20 seconds), stirring between until smooth. Avoid direct high heat to prevent the chocolate from burning or seizing.