Chocolate Raspberry Truffles are smooth, rich bites of chocolate with a bright, fruity raspberry twist that you can’t help but smile at. These little treats pair creamy, velvety chocolate with a tangy raspberry center or flavor, making each piece feel special and deliciously fresh.
I love making these truffles because they’re simple but feel fancy enough to share with friends or as a sweet surprise for yourself. I usually dust them with a little cocoa powder or crushed freeze-dried raspberries for a pretty, colorful finish that also adds a nice texture.
One of my favorite ways to enjoy these truffles is with a cup of tea or coffee—they’re just the right size to nibble on while relaxing. If you’re looking for a homemade gift idea or a small dessert to brighten your day, these chocolate raspberry truffles always do the trick!
Key Ingredients & Substitutions
Dark Chocolate: Use good-quality chocolate with 70% cocoa for a rich taste. If you prefer milder, sweeter truffles, choose 60% cocoa. Avoid chips; bars melt better.
Raspberries: Fresh raspberries add natural tartness, but frozen work well too—just thaw and drain first. If unavailable, you can use raspberry preserves alone for flavor.
Heavy Cream & Butter: These create the smooth ganache. For a dairy-free version, try coconut cream and a dairy-free butter alternative for similar richness.
White Chocolate: This is for drizzling, adding contrast and a touch of sweetness. If you want, swap white chocolate drizzle for chopped nuts or a dusting of cocoa powder.
How Can You Easily Make a Smooth Ganache for Truffles?
Ganache is the base for these truffles, so smoothness is key. Here’s my simple method:
- Heat cream just till it starts to simmer—don’t boil. This keeps it from breaking the chocolate texture.
- Pour hot cream over chopped chocolate, waiting 2 minutes before stirring. This lets the heat soften the chocolate gently.
- Stir slowly and steadily until the mixture is creamy and shiny, not grainy.
- Add softened butter and vanilla last to keep it smooth and silky.
- Cool the ganache until thick but not hard, so it’s easy to shape.
Patience here makes truffles that melt perfectly in your mouth!
Equipment You’ll Need
- Small saucepan – I use it to gently heat the cream without burning it.
- Heat-proof mixing bowl – perfect for melting the chocolate with the cream for smooth ganache.
- Fine mesh sieve – helps strain the raspberry mixture to remove seeds for a silky filling.
- Cookie scoop or spoon – makes forming evenly-sized truffles easy and quick.
- Microwave-safe bowl – ideal for melting the white chocolate for drizzling.
- Parchment-lined baking sheet – keeps your truffles from sticking and makes cleanup easy.
- Fork or skewer – great for coating the truffles in white chocolate with minimal mess.
Flavor Variations & Add-Ins
- Orange Zest: Add a teaspoon of orange zest to the ganache for a citrus twist that pairs beautifully with raspberry.
- Nuts: Roll the finished truffles in crushed pistachios or hazelnuts for extra crunch and flavor.
- White Chocolate Coating: Instead of drizzling, dip the entire truffle in white chocolate for an elegant look.
- Mint: Mix a few drops of mint extract into the ganache for a refreshing flavor complementing raspberry.
Chocolate Raspberry Truffles
Ingredients You’ll Need:
For the Chocolate Ganache:
- 8 oz (225 g) good-quality dark chocolate (70% cocoa), chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For the Raspberry Filling:
- 1/4 cup granulated sugar
- 1/4 cup fresh or frozen raspberries (if frozen, thawed and drained)
- 1 tbsp raspberry jam or preserve (optional)
For the Coating and Garnish:
- 4 oz (115 g) white chocolate for drizzling
- Freeze-dried raspberries, crushed, for garnish
- Cocoa powder for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the raspberry filling and chocolate ganache. You’ll also need about 1 to 2 hours to let the ganache thicken, plus 30 minutes chilling the truffles in the fridge before decorating. Allow another 15 minutes to set the drizzle. In total, expect around 2 to 3 hours, mostly waiting time, but the hands-on part is simple and fun!
Step-by-Step Instructions:
1. Make the Raspberry Filling:
Place the raspberries, sugar, and optional raspberry jam in a small saucepan over medium heat. Cook, stirring often, until the raspberries break down and the mixture thickens slightly, about 5 to 7 minutes. Take it off the heat and strain the mixture through a fine sieve to remove seeds. Set aside to cool completely.
2. Prepare the Chocolate Ganache:
Put chopped dark chocolate in a heat-safe bowl. Heat the heavy cream in a saucepan until it starts to simmer (don’t let it boil). Pour the hot cream over the chocolate and let it sit for 2 minutes. Then stir gently until smooth and shiny. Mix in the softened butter and vanilla extract until everything is combined.
3. Cool and Thicken the Ganache:
Let the ganache cool at room temperature until it thickens enough to scoop but is still soft—this takes about 1 to 2 hours. You can speed this up by placing it in the fridge for about 30 minutes.
4. Assemble the Truffles:
Use your hands or a cookie scoop to take about 1 tablespoon of ganache and flatten it slightly in your palm. Add about 1 teaspoon of the raspberry filling in the center. Carefully mold the chocolate around the raspberry mixture, forming a smooth ball and sealing it inside.
5. Chill the Truffle Balls:
Place the shaped truffles on a baking sheet lined with parchment paper. Chill them in the fridge for about 30 minutes so they firm up and hold their shape.
6. Melt the White Chocolate:
In a microwave-safe bowl, melt the white chocolate in short bursts (about 15–20 seconds), stirring after each until smooth. Be careful not to overheat.
7. Decorate the Truffles:
Take the chilled truffles from the fridge. Using a fork or skewer, dip each truffle briefly into the melted white chocolate or drizzle it over the top with a spoon for a pretty finish.
8. Add the Final Touch:
Sprinkle crushed freeze-dried raspberries on top while the white chocolate is still wet. This adds lovely color and texture.
9. Let the Drizzle Set:
Return the truffles to the fridge for about 15 minutes so the white chocolate hardens completely.
10. Storage and Serving:
Keep the truffles in an airtight container in the fridge. When you’re ready to enjoy, bring them to room temperature for the best melt-in-your-mouth experience.
Can I Use Frozen Raspberries for the Filling?
Yes! Just make sure to thaw them completely and drain any excess liquid before cooking to avoid a watery filling.
How Long Can I Store These Truffles?
Store truffles in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for about 15 minutes before serving for the best texture.
Can I Substitute the Dark Chocolate?
You can use semi-sweet or bittersweet chocolate, but try to choose one with at least 60% cocoa for rich flavor. Milk chocolate will make the truffles sweeter and softer.
What’s the Best Way to Melt Chocolate Without Burning It?
Use short bursts in the microwave (15–20 seconds), stirring in between. Alternatively, melt chocolate gently over a double boiler on low heat for smooth results.
