Chocolate Raspberry Truffles are little bites of pure happiness wrapped in rich, smooth chocolate with a burst of fresh raspberry inside. These truffles have a creamy ganache center that combines the sweet and tart flavors of raspberries with silky chocolate, making every bite a delightful treat.
I love making these truffles when I want something special but easy to share. They’re simple to prepare but feel fancy enough for a party or just a cozy night in. One of my favorite things is how the raspberry flavor gives them a fresh twist that balances out the rich chocolate so perfectly.
When I serve these, I like to sprinkle a little cocoa powder or crushed freeze-dried raspberries on top for a pretty, handmade touch. They also make great gifts because everyone appreciates something made with love, especially when it tastes this good!
Key Ingredients & Substitutions
Raspberries: Fresh raspberries give a bright flavor, but frozen works well too if thawed and drained. If raspberries aren’t available, try using strawberries or cranberries for a similar tartness.
Dark Chocolate: I use 70% cocoa for a nice balance of bitterness and sweetness. Feel free to choose chocolate with more or less cocoa depending on your taste. Milk chocolate will make it sweeter and creamier.
Heavy Cream: This helps make the ganache smooth and rich. For a dairy-free option, use coconut cream instead—it adds a subtle coconut flavor that’s delicious with chocolate and raspberry.
Lemon Juice: Just a splash brightens the raspberry taste. You can skip this if you prefer things less tart.
How Do You Get Smooth Ganache for Perfect Truffles?
Making smooth ganache is key to having creamy truffles that melt in your mouth.
- Heat the cream until it’s hot but not boiling—just before simmering is perfect.
- Pour hot cream over finely chopped chocolate and wait 2 minutes. This lets the chocolate soften gently.
- Stir slowly from the center outward until the mixture is shiny and smooth with no lumps.
- Mix in raspberry puree and vanilla carefully, folding gently to keep the texture silky.
Chilling the ganache until firm makes it easy to scoop and shape. If it’s too soft, chill a bit longer or pop it in the freezer for 10 minutes before scooping.
Equipment You’ll Need
- Small saucepan – I use this to gently heat the cream and cook the raspberries so nothing burns or boils over.
- Fine mesh sieve – helps strain out raspberry seeds for a smooth filling, making your truffles extra silky.
- Heatproof bowl – perfect for melting chocolate with cream, so everything stays smooth and easy to stir.
- Spooning or melon baller – makes scooping out uniform, bite-sized truffles that look neat and professional.
- Parchment paper – keeps your truffles from sticking and makes cleanup easier.
- Small fork or dipping tool – for dipping or drizzling melted chocolate, giving your truffles a polished look.
Flavor Variations & Add-Ins
- Use white or milk chocolate instead of dark for a sweeter, milder flavor that kids love.
- Add a splash of Grand Marnier or Chambord to the ganache for a boozy berry twist.
- Mix in chopped nuts or toasted coconut for extra crunch and texture.
- Roll the finished truffles in crushed cookies, sprinkles, or chopped dried fruits for different looks and tastes.
Chocolate Raspberry Truffles
Ingredients You’ll Need:
- 8 ounces fresh or frozen raspberries (if frozen, thawed and drained)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 8 ounces dark chocolate (70% cocoa), finely chopped
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Cocoa powder, for dusting
- Melted dark chocolate, for dipping (optional)
- Freeze-dried raspberries or edible gold flakes, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook the raspberry mixture and ganache. You’ll need an additional 1 to 2 hours chilling time for the ganache to firm up before shaping, plus 30 minutes to set the truffles after coating. Overall, plan for roughly 2 to 3 hours including chilling.
Step-by-Step Instructions:
1. Make the Raspberry Purée:
In a small saucepan, mix the raspberries, sugar, and lemon juice. Cook over medium heat, stirring often, until the raspberries break down and the sauce thickens slightly—about 10 minutes. Pour the mixture through a fine mesh sieve to remove seeds, pressing well to get all the juice. Set aside the smooth purée.
2. Prepare the Chocolate Ganache:
Put the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer. Remove from heat and pour it over the chopped chocolate. Let it sit for 2 minutes to soften. Then, gently stir until the chocolate melts and the ganache is smooth. Add in the vanilla extract and about 2 tablespoons of the raspberry purée, stirring to combine. Save the rest of the purée for another use or taste.
3. Chill, Shape, and Coat the Truffles:
Cover the ganache and put it in the refrigerator for 1 to 2 hours until firm enough to scoop. Use a small spoon or melon baller to scoop out balls of ganache and place them on a parchment-lined baking sheet. If you like, dip each ball in melted chocolate to coat completely, or simply roll them in cocoa powder for a natural look. While the outer coating is still wet, sprinkle crushed freeze-dried raspberries or edible gold flakes on top for a pretty touch. Finally, chill the truffles for at least 30 minutes to set before serving.
Enjoy your delicious chocolate raspberry truffles as a special treat or a thoughtful gift!
Can I Use Frozen Raspberries for These Truffles?
Yes! Just make sure to thaw and drain them well before cooking to avoid excess liquid, which can make the ganache too soft.
How Should I Store Chocolate Raspberry Truffles?
Store them in an airtight container in the refrigerator for up to one week. Before serving, you can let them sit at room temperature for 10-15 minutes for a softer texture.
Can I Make These Truffles Ahead of Time?
Absolutely! You can prepare and chill the ganache, shape the truffles, and coat them a day or two in advance. Keep them refrigerated until ready to serve.
What If I Don’t Have Freeze-Dried Raspberries for Garnish?
No problem! You can use crushed nuts, cocoa powder, shredded coconut, or even finely chopped chocolate as alternative toppings.