Chocolate Raspberry Truffles are little bites of pure joy, combining rich, smooth chocolate with a burst of fresh raspberry flavor. These truffles have a creamy, melt-in-your-mouth texture that feels like a special treat in every bite. The bright raspberry notes perfectly balance the deep chocolate, making these truffles both sweet and slightly tangy.
I love making these truffles when I want to impress friends or just spoil myself a little. What’s great about them is that they’re surprisingly simple to make but taste like something special from a fancy chocolate shop. I usually like to roll them in cocoa powder or finely chopped nuts to add a little texture and extra flavor—it’s a small step that makes a big difference.
Serving these truffles at a gathering always brings smiles because they’re small and elegant, perfect for sharing or enjoying alongside a cup of coffee or tea. I sometimes pack a few in a little box as a gift for friends, and they always appreciate the homemade touch. For me, these truffles are a little reminder that simple ingredients can make the sweetest moments.
Key Ingredients & Substitutions
Semi-sweet or dark chocolate: This is the heart of your truffles. Use good-quality chocolate for the best taste and smooth texture. If you want a sweeter truffle, try milk chocolate, but it will be less intense.
Freeze-dried raspberries: These add a bright raspberry flavor without extra moisture. Fresh raspberries can be too watery here, but if you want to try, drain and puree well first. You can also use raspberry jam inside for a different texture.
Heavy cream: Cream makes the ganache smooth and rich. For a lighter version, you can try half-and-half, but truffles may be less creamy.
Butter: This adds richness and silkiness to the ganache. You can skip it, but your truffles might be less glossy and creamy.
Baking or coating chocolate: Use good melting chocolate for the outer shell. Candy melts are an easy alternative but usually less rich.
How Can I Get Smooth, Glossy Ganache for Rolling?
Perfect ganache means smooth, not grainy. Here’s how:
- Heat cream just to simmering, not boiling. Pour it over chopped chocolate and wait 1-2 minutes before stirring.
- Stir gently from the center, moving outward in small circles to mix without air bubbles.
- Add butter once chocolate is smooth; it helps with gloss and texture.
- Chill ganache until firm but still soft enough to scoop, usually about an hour. Too hard and it cracks; too soft and it’s sticky.
These steps helped me avoid lumps and made rolling easier without it sticking to my hands too much.
Equipment You’ll Need
- Heatproof mixing bowl – I use this to melt the chocolate smoothly without accidents.
- Saucepan – for warming the cream; a small one works best for control.
- Silicone spoon or spatula – helps stir the ganache gently and evenly.
- Cookie scoop or small spoon – makes uniform-sized truffles easy to shape.
- Cooling tray or plate lined with parchment paper – for chilling the truffles as they set.
- Double boiler or microwave-safe bowls – for melting coating or decorative chocolates.
- Fork or dipping tool – to coat the truffles in melted chocolate neatly.
Flavor Variations & Add-Ins
- Use white or milk chocolate instead of dark for a sweeter, softer flavor.
- Add a splash of raspberry liqueur or extract to boost berry flavor.
- Mix in chopped nuts or toasted coconut for added crunch.
- Swirl in white chocolate or pink icing for decorative touches.
How to Make Chocolate Raspberry Truffles?
Ingredients You’ll Need:
- 8 oz (225 g) semi-sweet or dark chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (25 g) freeze-dried raspberries, crushed finely
- 1 tbsp unsalted butter, room temperature
- 2 tbsp powdered sugar (optional, for sweetness)
- 4 oz (115 g) freeze-dried raspberries, roughly chopped or crushed (for the center)
- 6 oz (170 g) baking chocolate or dark chocolate for coating
- Pink or white chocolate for drizzling (optional)
- Extra crushed freeze-dried raspberries for garnish (optional)
Time Needed:
This recipe takes about 15 minutes to prepare, plus 1 hour to chill the ganache and another 30 minutes to set the truffles after coating. Plan for roughly 1 hour and 45 minutes total, with mostly hands-off time during chilling.
Step-by-Step Instructions:
1. Make the Chocolate Ganache:
Put the chopped chocolate in a heatproof bowl. Warm the heavy cream in a small saucepan until it just starts to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes to melt. Stir gently until smooth and glossy. Add the butter and powdered sugar, stirring until mixed in well. Mix in the finely crushed freeze-dried raspberries to add a fruity flavor.
2. Chill and Shape the Ganache:
Let the ganache cool a bit, then put it in the refrigerator for about 1 hour, until it’s firm but scoopable. Scoop a tablespoon of ganache into your hand, place some roughly crushed freeze-dried raspberries in the middle, then cover with more ganache and roll gently into a ball. Repeat with the rest.
3. Coat and Decorate the Truffles:
Put the rolled truffles on a parchment-lined tray and chill for about 30 minutes until firm. Melt the coating chocolate in a microwave or double boiler until smooth. Dip each truffle fully into the melted chocolate using a fork or dipping tool, then place back on parchment paper. If you like, melt some pink or white chocolate and drizzle it over the truffles, then sprinkle crushed freeze-dried raspberries on top. Let the coating set completely before serving.
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Fresh raspberries have too much moisture and can make the ganache runny, so it’s best to stick with freeze-dried raspberries for this recipe. If you want to use fresh, drain and puree them well, then use sparingly to avoid extra moisture.
How Should I Store the Truffles?
Store the truffles in an airtight container in the refrigerator for up to a week. Let them come to room temperature for about 10 minutes before serving for the best texture and flavor.
Can I Make These Truffles Ahead of Time?
Absolutely! You can prepare and coat the truffles a few days in advance. Just keep them chilled in the fridge until you’re ready to serve.
What Are Good Substitutions for the Coating Chocolate?
You can use candy melts or milk chocolate instead of dark or baking chocolate for the coating, but keep in mind the flavor and texture will be a bit different—candy melts tend to be sweeter and less rich.