Chocolate Raspberry Truffles are a perfect little treat that combines rich, smooth chocolate with a burst of fresh raspberry flavor. These bite-sized delights are silky inside with a hint of tartness from the berries, making them feel special without being too heavy. They’re a simple way to make Valentine’s Day extra sweet and memorable.
I love making these truffles because they’re surprisingly easy but still feel fancy. Plus, the mix of chocolate and raspberry is always a crowd-pleaser. My favorite tip is to use fresh raspberries or a good-quality raspberry jam to really bring out that bright, fruity note that balances the chocolate’s richness. There’s something almost magical about that contrast.
When I serve these, I like to keep it casual yet thoughtful—maybe with a cup of tea or coffee, or even chilled sparkling water if you want something light. Wrapping them up in a little box or wrapping each one with a tiny heart sticker always makes them feel like a sweet gift. They’re the kind of dessert that shows you care without any fuss, and everyone always asks for the recipe afterward!
Key Ingredients & Substitutions
Dark chocolate: Use good quality chocolate with around 70% cocoa for a rich, deep flavor. If you prefer something sweeter, try milk chocolate, but be aware it will be less intense.
Heavy cream: It makes the ganache smooth and creamy. For a lighter version, coconut cream can work, giving a slight coconut flavor which is nice with raspberry.
Raspberries: Fresh raspberries provide a natural tartness and brightness. If fresh aren’t available, use raspberry puree or high-quality jam, but reduce added sugar elsewhere.
Butter: Adds silkiness and richness. Use unsalted to control salt. You can omit it, but the truffles will be less smooth.
Raspberry liqueur: Totally optional but adds a subtle depth of flavor. If you prefer a non-alcoholic version, add a splash of vanilla or almond extract instead.
Coating & garnish: Melted dark chocolate creates a shiny shell. Crushed pistachios add a nice crunch and color contrast. Freeze-dried raspberry powder gives a pretty pink dusting and extra tartness.
How To Make Smooth Ganache and Shape Perfect Truffles?
The base of these truffles is a ganache, which is simply chocolate and heated cream combined. The key is to pour hot, not boiling, cream over the chopped chocolate and let it sit for a couple of minutes before stirring gently until smooth.
- Make sure the chocolate is finely chopped for even melting.
- Warm the cream until just simmering to avoid bitterness that boiling can cause.
- Stir slowly and carefully to create a silky texture without air bubbles.
After chilling, the ganache firms up to a scoopable consistency. Roll it quickly with your hands—if it becomes too soft, pop it back in the fridge. Using a small cookie scoop helps keep the truffle sizes even.
For the coating, melt chocolate gently to avoid burning. Use room temperature truffles for dipping. Let excess chocolate drip off and place on parchment to set. While the coating is still wet, sprinkle toppings so they stick well.
Chilling the truffles after coating sets the shell and makes them easier to handle. This process helps get that lovely contrast between creamy inside and crisp chocolate outside that makes these so special!
Equipment You’ll Need
- Heatproof mixing bowl – perfect for melting chocolate gently with hot cream.
- Small saucepan – to warm the cream without boiling it.
- Spatula or spoon – helps stir the ganache smoothly without lumps.
- Cookie scoop or small spoon – keeps truffle sizes even and easy to shape.
- Double boiler or microwave-safe bowl – for melting coating chocolate gently.
- Parchment paper – stops truffles from sticking while they set.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or cherries for a different fruity twist.
- Add a pinch of cinnamon or chili powder into the ganache for a warm, spicy note.
- Use white chocolate coating for a sweeter, creamier outside layer.
- Stir in finely chopped nuts or toasted coconut into the ganache for extra texture.
How to Make Chocolate Raspberry Truffles?
Ingredients You’ll Need:
For The Truffle Filling:
- 8 oz (225g) dark chocolate (70% cocoa), finely chopped
- 1/2 cup (120ml) heavy cream
- 1/4 cup fresh raspberries (or raspberry puree)
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 tbsp raspberry liqueur (optional)
For The Coating and Topping:
- Dark chocolate for coating (about 8 oz/225g)
- Crushed pistachios, for garnish
- Freeze-dried raspberries, crushed, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and mixing, plus around 2 hours for chilling the ganache to firm up. Dipping and decorating the truffles takes another 30 minutes, and then they chill again to set. Overall, plan for about 3 hours including chilling times, much of which is hands-off time.
Step-by-Step Instructions:
1. Make the Chocolate Ganache:
Put the finely chopped dark chocolate into a heatproof bowl. Warm the heavy cream in a small pan just until it starts to simmer—don’t let it boil. Pour the hot cream over the chocolate, leave it for 2 minutes, then stir gently until smooth and glossy.
2. Add Raspberry Flavor:
Mash the fresh raspberries into a puree, straining seeds if you like a smoother texture. Stir the raspberry puree, softened butter, vanilla extract, and raspberry liqueur (if using) into the melted chocolate mixture. The ganache will turn a lovely pinkish-red. Cover and chill in the fridge for 2 hours until firm enough to scoop.
3. Shape and Chill:
Using a small scoop or spoon, portion the chilled ganache and roll it into 1-inch balls with clean hands. Place the balls onto a baking sheet lined with parchment paper and chill for 30 minutes to make them firm.
4. Coat and Decorate the Truffles:
Melt the coating dark chocolate gently using a double boiler or microwaving carefully in short bursts. Dip each chilled truffle ball into the melted chocolate, letting the excess drip off. Set dipped truffles back on parchment paper. While chocolate is still wet, sprinkle crushed pistachios and crushed freeze-dried raspberries on top. For a fun change, try rolling some truffles in crushed freeze-dried raspberries alone instead of coating with chocolate.
5. Final Chill and Serve:
Refrigerate the finished truffles for 30 minutes to fully set the chocolate coating. Serve these yummy treats chilled or at room temperature, adding fresh raspberries on the side for extra color and flavor.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but be sure to thaw them completely and drain any excess liquid before pureeing. This helps keep your ganache from becoming too watery.
How Should I Store the Truffles?
Store the truffles in an airtight container in the refrigerator for up to one week. Let them sit at 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 the ganache and shape the truffles up to 2 days in advance. Just keep them refrigerated and dip in chocolate before serving to keep them fresh and glossy.
What Can I Substitute for Raspberry Liqueur?
If you prefer a non-alcoholic option, simply omit the liqueur or replace it with a teaspoon of raspberry or vanilla extract to maintain the flavor without the alcohol.
