Chocolate Raspberry Truffles are the perfect little treat when you want something rich, chocolatey, and just a bit fancy. These truffles blend creamy chocolate with the bright, tart flavor of fresh raspberries, making each bite smooth and bursting with a hint of fruitiness. They look adorable too, with a dusty cocoa coating or a sprinkle of powdered sugar that makes them just right for Valentine’s Day.
I love making these truffles because they’re straightforward to whip up, but they still impress everyone who tries them. Mixing the raspberry sauce with melted chocolate creates this silky texture that melts in your mouth, and I find it’s really fun to roll them into perfect little balls. Whenever I make them, I always sneak a few before they have a chance to be shared—they’re that good!
For serving, I like to arrange them on a pretty plate with a few fresh raspberries and maybe a little drizzle of melted chocolate over the top. They’re great for gifting too, wrapped up in a cute box or a glass jar tied with a ribbon. To me, these truffles say “I care” in a simple but delicious way, making Valentine’s Day even sweeter.
Key Ingredients & Substitutions
Fresh Raspberries: They give a natural tartness and color. If fresh are not available, frozen raspberries work well—just thaw and drain excess liquid before using.
Chocolate: Semi-sweet or dark chocolate provides rich flavor. You can swap for milk chocolate if you prefer a sweeter, creamier taste.
Heavy Cream & Butter: These make the ganache smooth and creamy. For a dairy-free version, use coconut cream and a plant-based butter substitute.
Freeze-Dried Raspberry Powder: This adds a vibrant coating and extra tartness. If you can’t find it, you can use crushed pink candy or powdered sugar with a touch of beet powder for color.
Pistachios: Adds a nice crunch and color contrast but are optional. Other nuts like chopped almonds or hazelnuts work too.
How Do You Get a Smooth Ganache and Perfectly Shaped Truffles?
The ganache is the heart of these truffles, and making it silky smooth is key.
- Heat the cream until just simmering, not boiling, then pour it over chopped chocolate. Let it sit a moment so the chocolate softens before stirring gently to avoid lumps.
- Add butter and raspberry puree while the mixture is still warm for a glossy finish.
- Chill the ganache well before shaping; it should be firm but easy to scoop.
- To shape truffles, quickly roll small scoops between your hands to form balls. If your hands warm the mixture too much, pop it back in the fridge briefly.
- Coating with melted chocolate is easiest with a fork or dipping tool; let excess drip off to get a smooth outer shell.
Patience during chilling and gentle stirring make all the difference in texture and appearance.
Equipment You’ll Need
- Small saucepan – perfect for cooking the raspberry puree without burning it.
- Fine mesh sieve – helps you strain seeds from the raspberry sauce for a smooth texture.
- Heatproof mixing bowl – great for melting chocolate when combined with hot cream.
- Plastic wrap – to cover the ganache while it chills and keeps it fresh.
- Cookie scoop or small spoon – makes it easy to portion uniform truffles.
- Fork or dipping tool – helps dip truffles cleanly into melted chocolate.
- Parchment paper – to set coated truffles without sticking.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or cherries for a different fruity note that still pairs well with dark chocolate.
- Add a splash of raspberry liqueur or brandy to the ganache for an adult twist and extra depth.
- Mix in a pinch of chili powder or cinnamon to the ganache for a subtle warm spice contrast.
- Roll truffles in crushed nuts like almonds or hazelnuts instead of raspberry powder for extra crunch and flavor.
How to Make Chocolate Raspberry Truffles
Ingredients You’ll Need:
For the Raspberry Puree:
- 8 oz (225 g) fresh raspberries (plus extra for garnish)
- ¾ cup (150 g) granulated sugar
For the Ganache:
- 8 oz (225 g) semi-sweet or dark chocolate, finely chopped
- ½ cup (120 ml) heavy cream
- 2 tablespoons unsalted butter, softened
- ½ teaspoon pure vanilla extract
For the Coating and Topping:
- 1 cup dark chocolate or semi-sweet chocolate for coating, chopped
- ⅓ cup crushed freeze-dried raspberries or raspberry powder (for rolling)
- ⅓ cup finely chopped pistachios (optional, for topping)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and cooking, plus 2 hours to chill the ganache and another 30 minutes to set the coated truffles. Plan for just under 3 hours total, mostly hands-off chilling time.
Step-by-Step Instructions:
1. Prepare Raspberry Puree:
In a small saucepan, combine the fresh raspberries and sugar. Cook over medium heat, stirring occasionally until the raspberries break down and the mixture thickens slightly, about 10 minutes. Then strain the mixture through a fine mesh sieve, pressing down to remove seeds. Set aside the smooth raspberry puree to cool.
2. Make the Ganache Base:
Place the finely chopped chocolate into a heatproof bowl. Heat the heavy cream in a small saucepan or microwave-safe bowl until it’s just starting to simmer. Pour the warm cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.
3. Combine Ganache:
Gently stir the chocolate and cream until the mixture is smooth and glossy. Stir in the softened butter, vanilla extract, and the cooled raspberry puree until everything is well combined and silky.
4. Chill Ganache:
Cover the mixture with plastic wrap and refrigerate for at least 2 hours, or until firm enough to scoop.
5. Form Truffles:
Once chilled, use a small cookie scoop or spoon to portion out the ganache. Roll into 1-inch balls using your palms. If the ganache softens too much while shaping, pop the tray back in the fridge briefly.
6. Coat Truffles:
Melt the coating chocolate in a double boiler or microwave until smooth. Dip each truffle into the melted chocolate, letting excess drip off. Place them on a parchment-lined tray.
7. Add Toppings:
Before the coating sets, sprinkle crushed freeze-dried raspberries or raspberry powder over the truffles to give a lovely pink finish. Optionally, add some finely chopped pistachios for crunch and color.
8. Set and Serve:
Refrigerate the coated truffles for about 30 minutes until the chocolate hardens. Serve slightly chilled or at room temperature with fresh raspberries on the side for a lovely Valentine’s Day treat.
Can I Use Frozen Raspberries for the Puree?
Yes, you can use frozen raspberries! Just thaw them completely and drain any extra liquid before cooking to avoid a watery ganache.
How Should I Store Leftover Truffles?
Store truffles in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
Can I Make These Truffles Ahead of Time?
Absolutely! Prepare the ganache and shape the truffles a day or two in advance. Keep them refrigerated and dip them in chocolate just before serving for the freshest taste.
What Can I Substitute for Freeze-Dried Raspberry Powder?
If you don’t have freeze-dried raspberries, try rolling the truffles in cocoa powder, finely crushed pink candy, or powdered sugar mixed with a pinch of beet powder for color.
