If you’re a fan of decadent desserts that marry tartness with rich chocolate, you’re going to absolutely adore this Chocolate Raspberry Truffles Recipe. These bite-sized treats bring together velvety white chocolate ganache infused with fresh raspberry puree, all cloaked in a smooth dark chocolate shell. Trust me, once you try making these at home, you’ll wonder why you ever bought truffles from the store!
Why You’ll Love This Recipe
- Fresh Raspberry Flavor: Using real frozen raspberries gives each truffle a natural tangy punch that balances the richness perfectly.
- Creamy Ganache Texture: The blend of white chocolate and cream creates the silkiest filling that melts in your mouth.
- Dipped in Dark Chocolate: The slightly bitter dark chocolate coating adds a delightful contrast and that satisfying snap.
- Impressive Yet Easy: Despite their fancy appearance, these truffles are straightforward to make — perfect for special occasions or self-indulgence.
Ingredients You’ll Need
What I love about this Chocolate Raspberry Truffles Recipe is how simple ingredients come together to create something truly special. Choosing quality chocolate and ripe raspberries will really elevate your truffles.
- Frozen raspberries: Using frozen keeps fresh flavor year-round, and thawing them releases the perfect juice.
- Powdered sugar: I prefer powdered over granulated for smooth sweetness that melts into the puree.
- Heavy whipping cream: Adds creaminess and richness that makes the ganache luscious.
- White chocolate: Make sure to finely chop it – finer pieces melt evenly and avoid grainy chunks.
- Water: Just a tablespoon to loosen puree if needed, so it doesn’t get too thick.
- Dark chocolate (52% to 70% cocoa): This is for dipping; choose a bittersweet variety to contrast the sweet ganache.
- Pink chocolate or candy melts (optional): For decoration, adding a pop of color and fun flair.
Variations
One of the best parts about this Chocolate Raspberry Truffles Recipe is how easy it is to make your own tweaks. Play around with flavors and textures to fit your mood or occasion!
- Berry Mix: I’ve swapped raspberries with blackberries or a mix of berries for seasonal twists, and my family still loves it just as much.
- White Chocolate Coating: For a sweeter, softer shell, try dipping the truffles in melted white chocolate instead – but you might miss that satisfying snap!
- Alcohol Infusion: Adding a splash of raspberry liqueur or champagne to the ganache gives an adult-only upgrade that’s perfect for celebrations.
- Nutty Crunch: Roll the dipped truffles in finely chopped pistachios or toasted almonds for a textural surprise.
How to Make Chocolate Raspberry Truffles Recipe
Step 1: Prepare Your Raspberry Puree
Start by defrosting your frozen raspberries — this brings out their flavor and makes them easier to puree. Pop them in a blender and whizz until completely smooth. Then, push that puree through a fine mesh strainer to get rid of all those pesky seeds. If it feels too thick, add just a tablespoon of water to loosen it up without losing that nice puree texture.
Step 2: Cook and Reduce the Raspberry Mixture
Pour your seedless raspberry puree into a saucepan along with the powdered sugar. Heat it over medium, stirring frequently until it boils. Then, drop the heat to low and let it gently bubble away for about 25 minutes, stirring often, until the volume is reduced by half. This step intensifies the raspberry flavor — it’s a game changer!
Step 3: Make the Ganache
Stir the heavy whipping cream into the reduced raspberry mixture until fully combined. Place your finely chopped white chocolate in a large bowl. Pour the warm raspberry cream blend over the chocolate. Stir continuously to melt the chocolate and create a luxuriously smooth ganache. If you want, you can gently place the bowl over a warm water bath to help, but be careful not to overheat—white chocolate is sensitive!
Step 4: Chill and Shape the Truffles
Cover the ganache tightly with plastic wrap and refrigerate it for about 2 hours until it firms up enough to scoop. Once chilled, scoop out small portions—about an inch in diameter—and quickly roll them with your hands into neat balls. Don’t fret if they aren’t perfectly smooth; the final coating will take care of that.
Step 5: Dip and Decorate
Melt your dark chocolate gently until smooth. Using a fork or dipping tool, dip each truffle, letting the excess chocolate drip off before placing it on parchment paper to set. Don’t worry if you have extra melted chocolate — spread it out on parchment and let it harden, then save it for another batch. Optional but cute: drizzle with pink chocolate or candy melts to match that raspberry vibe.
Pro Tips for Making Chocolate Raspberry Truffles Recipe
- Chop Chocolate Finely: I learned early on that finely chopping the white chocolate before melting makes all the difference for a velvety ganache — no lumps or graininess!
- Be Patient While Reducing: I used to rush the reduction step, but letting the raspberry puree simmer gently brings out a deeper, less tart flavor that blends beautifully.
- Use a Fork for Dipping: A fork lets excess chocolate drip off easily, leaving a smooth coating without clumps.
- Work Quickly When Shaping: Hands warm up fast, so I chill the ganache in small batches to keep the truffles firm and easier to shape without melting.
How to Serve Chocolate Raspberry Truffles Recipe
Garnishes
I love adding a drizzle of pink ruby chocolate or dusting a little freeze-dried raspberry powder on top of the truffles — it adds a fancy touch without extra fuss. Sometimes, rolling truffles in crushed pistachios or edible gold flakes gives a stunning finish perfect for gifting.
Side Dishes
Pair these truffles with a cup of freshly brewed coffee or a glass of dessert wine for the ultimate indulgence. They also make a gorgeous ending to a dinner party alongside a light fruit salad or shortbread cookies to balance the richness.
Creative Ways to Present
For birthdays or holidays, I like presenting these truffles in decorative boxes or mini cupcake liners arranged on tiered dessert stands. Wrapping each one individually in clear cellophane tied with a ribbon makes amazing edible gifts. You can also place them on pretty spoons or chocolate cups for a fancy party platter.
Make Ahead and Storage
Storing Leftovers
I store leftover truffles in an airtight container in the refrigerator. They keep perfectly for up to a week, but honestly, they rarely last that long in my house! Make sure to separate layers with parchment paper so they don’t stick together.
Freezing
Freezing is a great option if you want to make these ahead for a party. I freeze them on a baking sheet first so they don’t clump and then transfer to a freezer-safe container. When you’re ready, thaw in the fridge overnight to keep their shape and texture intact.
Reheating
Since these are best served chilled, I usually don’t reheat the truffles. But if you want to soften the ganache slightly before serving, leaving them at room temperature for about 15 minutes works wonders without melting the chocolate coating.
FAQs
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Can I use fresh raspberries instead of frozen for this recipe?
Absolutely! Fresh raspberries can be used when in season and will give you a vibrant, fresh flavor. Just make sure to puree and strain them thoroughly to remove seeds, just as you would with frozen raspberries.
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What type of white chocolate is best for the ganache?
Choose high-quality white chocolate with real cocoa butter rather than a confectionery coating. This ensures a smooth texture and richer flavor that blends beautifully with the raspberry puree.
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How do I prevent the dark chocolate from seizing while melting?
Melt your dark chocolate slowly over a double boiler or in short bursts in the microwave, stirring often. Avoid any contact with moisture, as even a drop of water causes chocolate to seize, turning grainy and unusable.
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Can I make these truffles vegan or dairy-free?
You can! Swap the heavy cream with coconut cream and use dairy-free white and dark chocolates. Just be mindful that texture and flavor might vary slightly, but you’ll still get delicious, creamy truffles.
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How long do these truffles last at room temperature?
Because of the cream and fresh raspberry content, it’s best to store these truffles in the fridge and consume within a week. At room temperature, they should be eaten within a few hours to avoid melting or spoilage.
Final Thoughts
I absolutely love how this Chocolate Raspberry Truffles Recipe turns out every single time — it’s become my go-to when I want to impress guests or reward myself. The balance between tart raspberry and luxurious white and dark chocolate makes these truffles feel like a real treat. I hope you give this recipe a try; you’ll enjoy every melt-in-your-mouth bite just as much as I do. Plus, making them at home adds that personal touch that store-bought chocolates just can’t match!
Print
Chocolate Raspberry Truffles Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 truffles
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Raspberry Truffles, combining a luscious raspberry ganache center made from fresh raspberries and white chocolate, dipped in rich dark chocolate. These elegant, bite-sized treats are perfect for special occasions or a gourmet dessert.
Ingredients
Raspberry Ganache
- 1 ⅓ cup Frozen raspberries
- ¼ cup Powdered sugar
- ¼ cup Heavy whipping cream
- 7 oz Good quality white chocolate
- 1 TBSP Water (optional, for thinning puree)
Dipping
- 7 oz Dark chocolate (52% to 70% cocoa)
Decoration (optional)
- Pink chocolate such as ruby chocolate or pink candy melts
Instructions
- Defrost the Raspberries: Begin by letting the frozen raspberries thaw completely to prepare them for blending.
- Chop White Chocolate: Finely chop the white chocolate into small pieces. This ensures even melting when combined with the raspberry puree.
- Prepare Raspberry Puree: Place the thawed raspberries in a blender and puree them until smooth.
- Strain Puree: Pour the raspberry puree through a fine strainer to remove seeds. Add a small amount of water if the puree is too thick to achieve a smooth, sauce-like texture.
- Cook Raspberry Mixture: Transfer the strained raspberry puree to a saucepan and add powdered sugar. Heat over medium heat until it comes to a boil while stirring frequently.
- Reduce Mixture: Lower heat to low and continue stirring often, letting the mixture reduce by about half, which takes approximately 25 minutes.
- Add Cream: Stir in the heavy whipping cream until fully incorporated for a smooth texture.
- Melt White Chocolate with Puree: Place chopped white chocolate in a large bowl. Pour the warm raspberry mixture over it and stir until the chocolate is fully melted and the mixture is smooth. Using a warm water bath under the bowl can help melt the chocolate evenly.
- Chill Ganache: Cover the bowl with plastic wrap and refrigerate for 2 hours until the ganache firms up.
- Form Truffles: Scoop out the chilled ganache and roll into small balls about 1 inch in diameter using your hands.
- Melt Dark Chocolate: Melt the dark chocolate for dipping.
- Dip Truffles: Using a fork, dip each ganache ball into the melted dark chocolate, shaking off excess chocolate before placing on a parchment-lined baking sheet.
- Set Coating: Refrigerate the truffles for about 25 minutes until the chocolate coating is firm.
- Optional Decoration: If desired, drizzle or coat with pink chocolate or pink candy melts to decorate the truffles.
- Reuse Excess Chocolate: Spread any remaining melted chocolate on parchment to set, then break into pieces for later use.
Notes
- Finely chopping white chocolate ensures it melts evenly and smoothly in the raspberry puree.
- Straining the raspberry puree removes seeds for a silky texture.
- Reducing the raspberry mixture concentrates the flavor and thickens the ganache.
- Using a warm water bath can help melt white chocolate gently, preventing it from seizing.
- Keep truffles refrigerated to maintain shape and freshness.
- Excess melted chocolate can be reused by hardening it on parchment paper and breaking into shards.
Nutrition
- Serving Size: 1 truffle (about 25g)
- Calories: 120
- Sugar: 12g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
