Chocolate Raspberry Truffles are little bites of rich, creamy chocolate paired with the bright, tangy flavor of fresh raspberries. These truffles have a smooth, velvety texture that melts in your mouth, with just the right hint of fruitiness to keep things interesting. They’re a perfect treat whether you want something special for yourself or a lovely homemade gift for someone else.
I love making these truffles when I want a sweet snack that feels special but isn’t too complicated. The raspberry flavor adds a nice touch that makes them feel fresh and not too heavy. Plus, they’re a great way to use up any fresh or frozen raspberries you might have on hand. I usually roll them in cocoa powder to give them a little dusting that makes them look just as good as they taste.
One of my favorite ways to enjoy these truffles is with a cup of tea or coffee in the afternoon. They’re small enough that a couple bites feel just right without being overwhelming. I always find that sharing them with friends makes them even better because everyone loves that mix of chocolate and raspberry. If you’re looking for a sweet treat that’s simple but feels a little fancy, these truffles fit the bill perfectly.
Key Ingredients & Substitutions
Raspberries: Fresh raspberries give natural tang and sweetness. If fresh aren’t available, frozen work well after thawing and draining. You can also use raspberry jam for a shortcut, but fresh or purée tastes best.
Dark Chocolate: Use good-quality chocolate with about 60-70% cacao for balance of richness and slight bitterness. Substitute semi-sweet chocolate if you prefer a sweeter, milder truffle.
Heavy Cream: This keeps the ganache smooth and creamy. Light cream or coconut cream can be alternatives, but texture and flavor might change slightly.
Coating Chocolate: Semi-sweet or dark chocolate is ideal for dipping. If you want a sweeter finish, milk chocolate works but melts faster at room temperature.
Freeze-Dried Raspberries: These add a crunchy, fruity touch on top and extra color. If not available, finely chopped fresh raspberries can be used but they won’t last as long on the truffles.
How Do You Get Smooth, Shiny Chocolate Coating on Truffles?
Coating the truffles with a glossy chocolate shell can be tricky, but here’s what helps:
- Use high-quality chocolate and chop it finely so it melts evenly.
- Melt chocolate gently—either in short bursts in the microwave (stirring between) or over a double boiler.
- Keep chocolate at about 88-90°F (31-32°C) for a smooth finish. Cooling chocolate a bit after melting helps it thicken enough to coat evenly.
- Dip chilled or frozen truffle centers quickly to avoid melting the inside.
- Let excess chocolate drip off before placing on parchment paper.
- Work in a cool, dry room to prevent chocolate from sweating or dulling.
Following these steps makes your truffles look professional and taste delicious with a crisp chocolate shell.
Equipment You’ll Need
- Small saucepan – I love it because it gently heats the raspberry mixture and cream without burning.
- Fine mesh sieve – helps you strain out seeds from the raspberry purée for a smooth filling.
- Mixing bowls – for combining the ganache and folding in purée; easy to clean and versatile.
- Silicone spatula – perfect for mixing and scraping every bit of the ganache and purée.
- Cookie scoop or spoon – makes evenly sized truffle centers that are easy to handle.
- Parchment paper or silicone mat – keeps the truffles from sticking as they set.
- Double boiler or microwave-safe bowl – melts the chocolate smoothly for dipping.
- Fork or dipping tools – helps dip and coat the truffles evenly without mess.
Flavor Variations & Add-Ins
- White Chocolate Coating: Swap dark chocolate for white chocolate for a sweeter, creamy look. Great for a lighter flavor pairing.
- Fresh Mint: Add a few drops of peppermint extract to the ganache for a refreshing twist.
- Different Fruits: Use pureed strawberries, cherries, or blueberries for other fruity centers.
- Precise Spices: Mix in a pinch of cinnamon or chili powder for a warming or spicy kick.
How to Make Chocolate Raspberry Truffles
Ingredients You’ll Need:
For the Raspberry Purée:
- 1 cup fresh or frozen raspberries (if frozen, thaw and drain)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the Ganache:
- 8 oz high-quality dark chocolate (60-70% cacao), finely chopped
- ½ cup heavy cream
- 1 teaspoon vanilla extract
For the Coating and Decoration:
- 1 cup semi-sweet or dark chocolate for coating (melted)
- Pink or red colored white chocolate or candy melts for drizzling (optional)
- Freeze-dried raspberries, crushed, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes active prep time plus at least 2 hours chilling time and additional 30 minutes freezing time. Including setting and decorating, plan for roughly 3 hours total before your delicious truffles are ready to enjoy.
Step-by-Step Instructions:
1. Prepare Raspberry Purée:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10-15 minutes.
2. Strain and Thicken Purée:
Pass the raspberry mixture through a fine mesh sieve to remove seeds, pressing with a spoon. Discard the seeds and return the smooth purée to the saucepan. Cook for another 5 minutes until it thickens like jam. Set aside and let it cool completely.
3. Make the Chocolate Ganache:
Place the chopped dark chocolate in a bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir gently until the mixture is smooth and glossy. Stir in the vanilla extract.
4. Combine Ganache and Raspberry Purée:
Fold the cooled raspberry purée gently into the chocolate ganache until fully combined and smooth, creating a rich raspberry chocolate filling.
5. Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
6. Form Truffle Centers:
Using a small cookie scoop or spoon, shape the chilled mixture into 1-inch balls. Place them on a parchment-lined tray and freeze for 30 minutes to firm up.
7. Coat the Truffles:
Melt the coating chocolate in a microwave or double boiler until smooth. Dip each frozen truffle ball into the melted chocolate using a fork or dipping tool, coating fully. Let excess chocolate drip off, then place on parchment paper to set.
8. Decorate:
If you like, melt pink or red colored white chocolate or candy melts and drizzle over the coated truffles. Sprinkle crushed freeze-dried raspberries on top before the drizzle sets for a pretty finish.
9. Set and Serve:
Allow the truffles to set completely at room temperature or in the fridge. Store them in an airtight container in the refrigerator, and enjoy chilled or at room temperature.
Can I Use Frozen Raspberries for This Recipe?
Yes! Just make sure to thaw and drain them well before cooking to avoid extra moisture, which can affect the texture of the purée.
How Should I Store These Truffles?
Keep them in an airtight container in the refrigerator for up to one week. Let them come to room temperature for a few minutes before serving for the best flavor and texture.
Can I Substitute White Chocolate for the Coating?
Absolutely! White chocolate gives a sweeter, creamier coating, but it melts more easily, so store the truffles in a cooler spot to prevent melting.
Is It Okay to Make These Truffles Ahead of Time?
Definitely! You can prepare the truffle centers and store them frozen for up to a month before coating and decorating, making this a great make-ahead treat.
