Chocolate Raspberry Truffles

Name: Chocolate Raspberry Truffles
Prep time: 30 min
Total time: 30 min
Yield: 24 truffles
Ingredients: 200g dark chocolate, chopped; 100ml heavy cream; 50g fresh raspberries, puréed; 1 teaspoon vanilla extract; Cocoa powder; Chopped nuts (optional); Powdered sugar (optional)

Highlighted under: Oven Ideas

I absolutely love making Chocolate Raspberry Truffles, especially when I want to impress my friends or indulge my sweet tooth. The combination of rich chocolate and tangy raspberries creates a unique dessert that never fails to delight. I appreciate how simple the recipe is while still being impressive, allowing me to focus on the presentation. Each truffle is a burst of flavor, and coating them in cocoa or crushed nuts really takes them to the next level. They are perfect for any occasion, and believe me, everyone will be asking for seconds!

Created by

Frederica Houghton

Last updated on 2026-01-12T05:17:34.791Z

When I first created these Chocolate Raspberry Truffles, I was on a mission to combine two of my favorite flavors: chocolate and raspberries. The result was an explosion of taste that seemed far too luxurious for just a few ingredients. I found that using fresh raspberries made a significant difference in both flavor and texture, turning the truffles into bite-sized delights that were impossible to resist.

Through trial and error, I discovered that allowing the ganache to chill adequately made rolling the truffles a breeze. The trick is to scoop and roll quickly to maintain their shape. And let me tell you, these truffles dressed in cocoa powder or chopped nuts not only look stunning but offer a delightful contrast of textures. They're a hit at every gathering!

        Why You'll Love These Truffles
        Decadent chocolate paired with fresh raspberry flavor
Rich, velvety texture that is completely indulgent
Perfect for gifting, celebrations, or simply treating yourself

      

Mastering the Ganache

The key to achieving a luscious chocolate ganache lies in the method of melting the chocolate. Using a double boiler technique, where the bowl is set over simmering water, allows for gentle heat to melt the chocolate evenly, preventing it from burning. Stirring occasionally will ensure that all the chocolate is smoothly incorporated with the cream, resulting in a glossy texture. Keep a close watch; once the mixture is smooth, remove it from the heat to maintain the perfect consistency.

Incorporating the raspberry purée into the ganache not only imbues it with vibrant flavor but also enhances the overall richness by balancing the chocolate's intensity. Fresh raspberries are ideal, as they provide bright notes and natural acidity. If raspberries are out of season, you can substitute with high-quality raspberry jam, which will give a similar result but may alter the texture since it contains sugar and pectin.

Forming the Perfect Truffles

When rolling the ganache into truffles, ensure your hands are slightly damp or use a cookie scoop to prevent sticking. Aim for uniformity in size for a polished presentation; each truffle should be about one inch in diameter. If the ganache is too soft to scoop, chilling it briefly in the refrigerator will make the process easier. Conversely, if it becomes too firm, letting it sit at room temperature for a few minutes can help.

Consider the coating as an opportunity to add texture and flavor contrasts. While cocoa powder is the classic option, experimenting with finely chopped nuts can create a delightful crunch that complements the creamy interior. If you're looking for a sweeter touch, powdered sugar is another great alternative. You can also mix them for a unique tripled coating for a more textured finish.

Serving and Storage Tips

Once assembled, the truffles should be chilled for at least 30 minutes before serving to help the coatings set and enhance their texture. I'm always impressed by how a simple dusting of cocoa or sugar elevates their appearance. They can be arranged elegantly on a serving platter, and you might even consider garnishing with a few whole raspberries for a pop of color.

These truffles can last in the refrigerator for up to two weeks, making them a perfect make-ahead treat for gatherings. To keep them fresh, store in an airtight container. If you want to enjoy them longer, they can also be frozen. Just ensure they are well-wrapped or in a suitable container to prevent freezer burn. Thaw in the refrigerator before enjoying for the best texture retention.

Ingredients

For the Truffles

200g dark chocolate, chopped
100ml heavy cream
50g fresh raspberries, puréed
1 teaspoon vanilla extract

For Coating

Cocoa powder
Chopped nuts (optional)
Powdered sugar (optional)

Instructions

Make the Ganache

In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Place the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Stir occasionally until melted and smooth. Remove from heat and stir in the raspberry purée and vanilla extract.

Chill the Mixture

Let the ganache cool at room temperature for about 15 minutes, then cover and refrigerate for 1 hour or until firm enough to scoop.

Form the Truffles

Use a small cookie scoop or your hands to take small portions of the ganache and roll them into balls.

Coat the Truffles

Roll each truffle in cocoa powder, chopped nuts, or powdered sugar to coat. Place them on a lined baking sheet.

Serve

Chill the coated truffles until ready to serve. Enjoy the burst of flavor with each bite!

Pro Tips

Make sure the truffles are chilled thoroughly before rolling
this makes them easier to handle. Experiment with different coatings, like sprinkles or toasted coconut, for a unique twist on these truffles.

Variations on the Classic Truffle

For a twist on the traditional Chocolate Raspberry Truffle, consider experimenting with different flavors by swapping raspberries for other fruits like strawberries or passion fruit. Purees from these fruits can bring exciting new flavors to the truffle and appeal to seasonal preferences. Adjusting the amount of sugar can also help balance the tartness of different fruits used.

If you're in the mood for an even richer treat, try adding a splash of liqueur, such as Framboise or Chambord, to the ganache. This will deepen the flavor and create a delightful pairing with the chocolate and raspberry. Just be cautious not to add too much liquid, or it may affect the ganache's consistency.

Troubleshooting Common Issues

If you find your ganache seizes or becomes grainy, it could be due to water exposure during the melting process. To remedy this, you can try gently reheating the mixture while stirring continuously over simmering water, or adding a small amount of heavy cream to help smooth it out. The key is to keep the temperature low to avoid compromising the chocolate.

Another common issue is truffles that are too soft to hold their shape. This often happens if the ganache wasn't refrigerated long enough. Next time, allow the ganache to chill for a bit longer or add a touch more chocolate to the mixture, as this will help thicken it and improve moldability.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate, but keep in mind that it will make the truffles sweeter.

→ How long can these truffles be stored?

Stored in an airtight container in the refrigerator, they can last up to a week.

→ Can I freeze Chocolate Raspberry Truffles?

Yes, you can freeze them for up to three months. Just make sure they're well-coated and stored properly.

→ What can I substitute for heavy cream?

You can use coconut cream for a dairy-free version or half-and-half, but the truffles may not be as rich.