Chocolate Raspberry Truffles

Save this recipe on:

I still remember the first time I made Chocolate Raspberry Truffles for a special dinner at home. I wanted something elegant yet simple, a dessert that looked like it came straight from a boutique chocolate shop. The moment I bit into the silky chocolate shell and tasted that vibrant raspberry center, I knew this was going to be a favorite.

What I love most about these Chocolate Raspberry Truffles is the balance of flavors. The deep, rich chocolate melts into the bright, slightly tangy raspberry filling, creating a luxurious bite-sized treat that feels both indulgent and refreshing. They’re perfect for holidays, romantic evenings, or whenever I want to impress guests without spending hours in the kitchen.

---

Why You’ll Love This Chocolate Raspberry Truffles

These Chocolate Raspberry Truffles are the perfect combination of creamy, fruity, and decadent. The smooth chocolate coating adds a satisfying snap, while the soft raspberry center brings a burst of natural sweetness.

They’re also wonderfully versatile. You can serve them as an elegant dessert, package them as edible gifts, or keep a batch in the fridge for a sweet treat throughout the week. Best of all, they require simple ingredients but deliver bakery-quality results.

---

What Type of Chocolate Works Best for Chocolate Raspberry Truffles?

Choosing the right chocolate makes all the difference. I prefer using high-quality semi-sweet or dark chocolate because it balances the sweetness of the raspberry filling beautifully. The slight bitterness enhances the fruit flavor rather than overpowering it.

If you enjoy a sweeter profile, milk chocolate is a lovely option. For a more intense and sophisticated taste, opt for dark chocolate with at least 60% cocoa content. Whatever you choose, make sure it melts smoothly and sets with a glossy finish.

---

Options for Substitutions

If fresh raspberries aren’t available, frozen raspberries work just as well. Simply thaw and drain them before using to prevent excess moisture in the filling.

For a dairy-free version, substitute heavy cream with full-fat coconut cream. It creates a rich, creamy texture while adding a subtle coconut note that pairs surprisingly well with chocolate and raspberry.

You can also experiment with flavor additions. A splash of vanilla extract deepens the sweetness, while a hint of raspberry liqueur gives the truffles a more refined, adult twist.

---

---

Ingredients for this Chocolate Raspberry Truffles

Fresh Raspberries
Raspberries are the heart of this recipe. They provide the bright color, natural sweetness, and slight tartness that balance the richness of the chocolate. Fresh berries offer the best flavor, but properly thawed frozen raspberries work well too.

Granulated Sugar
Sugar enhances the natural flavor of the raspberries and helps create a slightly textured, tender filling. It also stabilizes the mixture so it holds its shape when rolled.

White Chocolate (for the filling, optional variation)
White chocolate can be added to the raspberry mixture to create a smoother, creamier center and to help the filling firm up. It also adds a subtle sweetness that complements the fruit.

Heavy Cream
Heavy cream is essential for creating a silky ganache texture if you choose a cream-based filling. It blends with chocolate to form a smooth, melt-in-your-mouth interior.

Semi-Sweet or Dark Chocolate (for coating)
This forms the outer shell of the truffles. High-quality chocolate ensures a glossy finish, a clean snap when bitten, and a deep cocoa flavor that contrasts beautifully with the raspberry center.

Unsalted Butter
A small amount of butter adds richness and shine to the filling, improving both flavor and texture.

Vanilla Extract
Vanilla deepens the sweetness and rounds out the fruity notes without overpowering the raspberry flavor.

Salt
Just a pinch enhances the chocolate flavor and balances the sweetness.

White Chocolate or Candy Melts (for drizzle decoration)
Used for decorative drizzling, this adds visual appeal and a touch of contrasting sweetness.

---

Step 1: Prepare the Raspberry Filling

Wash and thoroughly dry the raspberries. If using frozen raspberries, thaw them completely and drain excess liquid. Mash the berries in a bowl until smooth. For a seedless texture, press the puree through a fine mesh sieve to remove the seeds.

Place the raspberry puree in a small saucepan over medium-low heat. Add granulated sugar and cook gently, stirring frequently, until the mixture thickens slightly and reduces. This step intensifies the raspberry flavor and removes excess moisture, which helps the truffles set properly.

Allow the mixture to cool completely before moving to the next step.

---

Step 2: Create the Ganache Base

Finely chop the semi-sweet or dark chocolate and place it in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2–3 minutes.

Gently stir from the center outward until the chocolate melts completely and the mixture becomes smooth and glossy. Add butter, vanilla extract, and a pinch of salt. Stir until fully incorporated.

---

Step 3: Combine Raspberry and Ganache

Once both mixtures have cooled slightly but are still workable, fold the raspberry reduction into the chocolate ganache. Mix until fully combined and evenly colored. The texture should be thick yet smooth.

Cover the bowl with plastic wrap and refrigerate for at least 2–3 hours, or until firm enough to scoop.

---

Step 4: Shape the Truffles

Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, portion out the chilled mixture. Quickly roll each portion between your palms to form smooth, even balls.

If the mixture softens too much while shaping, return it to the refrigerator for 15–20 minutes before continuing.

Place the rolled truffles back in the refrigerator for another 30–60 minutes to firm up before dipping.

---

Step 5: Melt the Chocolate Coating

Chop the coating chocolate finely. Melt it using a double boiler or microwave in 20–30 second intervals, stirring between each interval until smooth. Avoid overheating, as this can cause the chocolate to seize or become dull.

For a professional finish, temper the chocolate to ensure a shiny shell and firm snap.

---

Step 6: Dip the Truffles

Using a fork or dipping tool, lower each chilled truffle into the melted chocolate. Coat completely, then lift and gently tap off excess chocolate.

Place the coated truffles back onto the parchment-lined tray. Work quickly to prevent melting and maintain a clean coating.

---

Step 7: Decorate and Set

While the chocolate is still slightly wet, drizzle melted white chocolate over the top for a decorative touch. You can also sprinkle finely crushed freeze-dried raspberries or a tiny pinch of sea salt for added texture.

Allow the truffles to set at room temperature or refrigerate briefly until the coating is firm and glossy.

---

---

How Long to Prepare the Chocolate Raspberry Truffles

Preparing Chocolate Raspberry Truffles is a process that rewards a little patience. While the hands-on time is relatively short, chilling and setting time are essential for achieving that perfect texture. From start to finish, you can expect the full process to take about 3 to 4 hours, most of which is inactive refrigeration time.

The active preparation — making the raspberry reduction, creating the ganache, shaping, and dipping — typically takes about 45 to 60 minutes. Chilling the filling takes approximately 2–3 hours to firm up properly, and once dipped, the truffles need an additional 20–30 minutes to fully set. If you plan ahead, you can even prepare the filling a day in advance and coat the truffles the next day for convenience.

---

Tips for Perfect Chocolate Raspberry Truffles

Use high-quality chocolate for both the filling and coating. Since chocolate is the main flavor component, better chocolate directly improves taste and texture.

Reduce the raspberry puree properly. Excess moisture can cause the filling to become too soft, making shaping difficult and affecting shelf life.

Chill between every major step. If the mixture becomes too soft while rolling, place it back in the refrigerator. Firm centers are much easier to dip cleanly.

Temper the chocolate if possible. Tempered chocolate creates a glossy finish and prevents blooming (white streaks) on the surface.

Work in small batches while dipping. Keep the remaining truffles chilled so they stay firm and maintain their round shape.

---

Watch Out for These Mistakes While Cooking

One common mistake is overheating the chocolate. Chocolate burns easily and can seize if exposed to high heat. Always melt slowly and stir frequently.

Another issue is skipping the straining step for raspberries if you prefer a smooth center. Seeds can create an uneven texture inside the truffle.

Adding too much liquid to the filling can prevent it from setting properly. Avoid adding extra cream or juice beyond what the recipe requires.

Rushing the chilling process is also problematic. If the centers are not firm enough before dipping, they may fall apart in the melted chocolate.

Finally, storing the truffles improperly can cause condensation, which affects the coating’s appearance and texture.

---

What to Serve With Chocolate Raspberry Truffles?

Fresh Espresso or Cappuccino

The bold flavor of coffee balances the sweetness of the truffles and enhances the chocolate notes.

Sparkling Wine or Champagne

The light bubbles and crisp acidity complement the rich chocolate and fruity raspberry center beautifully.

Vanilla Ice Cream

Serving a truffle alongside a scoop of vanilla ice cream creates a luxurious plated dessert.

Fresh Berry Platter

Strawberries, blueberries, and extra raspberries add freshness and visual appeal to a dessert board.

Dessert Wine

A glass of ruby port or late-harvest wine pairs wonderfully with the deep chocolate flavor.

---

Storage Instructions

Chocolate Raspberry Truffles should be stored in an airtight container to preserve freshness and prevent them from absorbing odors from the refrigerator. Place parchment paper between layers to avoid sticking.

Store them in the refrigerator for up to 1 week. Before serving, allow them to sit at room temperature for about 10–15 minutes for the best texture and flavor.

For longer storage, you can freeze the truffles in an airtight container for up to 2 months. Thaw them gradually in the refrigerator overnight before bringing them to room temperature.

---

Estimated Nutrition

Per truffle (approximate values depending on size and chocolate used):

Calories: 120–150 kcal
Carbohydrates: 12–15 g
Sugar: 10–12 g
Fat: 8–10 g
Saturated Fat: 5–6 g
Protein: 1–2 g
Fiber: 1 g
Sodium: 5–15 mg

Nutritional values will vary depending on ingredient brands and portion sizes.

---

Frequently Asked Questions

Can I make Chocolate Raspberry Truffles ahead of time?

Yes, they are ideal for making in advance. Prepare them up to a week before serving and store them properly in the refrigerator.

Can I use raspberry jam instead of fresh raspberries?

You can, but choose a high-quality jam with low added sugar. The flavor may be slightly sweeter and less vibrant than fresh reduction.

Why is my filling too soft?

This usually happens if the raspberry mixture contains too much moisture or if the ganache ratio is off. Chilling longer can help firm it up.

How do I get a shiny chocolate coating?

Tempering the chocolate is the key. It ensures a glossy finish and a firm snap when bitten.

Can I make these dairy-free?

Yes, substitute heavy cream with full-fat coconut cream and use dairy-free chocolate.

---

Conclusion

Chocolate Raspberry Truffles bring together rich chocolate and vibrant raspberry in a way that feels both elegant and comforting. With the right technique and a little patience, you can create a confection that looks professional yet is completely achievable at home.

Whether you’re preparing them for a celebration, gifting them to someone special, or simply treating yourself, these truffles deliver a luxurious bite every single time.

---

Print

Save this recipe on: