Chocolate Raspberry Truffles

Few treats feel as luxurious yet comforting as Chocolate Raspberry Truffles. These little bites combine the bright, slightly tangy flavor of real raspberries with silky white chocolate ganache, all wrapped in a crisp dark chocolate shell. They’re perfect for special occasions, homemade gifts, cozy evenings, or whenever you want to treat yourself to something truly elegant without spending hours in the kitchen.

Whether you’re making them for a dinner party, a holiday platter, or just a quiet moment with coffee or tea, these homemade chocolate raspberry truffles feel indulgent, romantic, and completely irresistible.

Why You’ll Love This Recipe

• Made with real raspberries for a naturally fruity, vibrant flavor
• Creamy, smooth ganache with a rich chocolate coating
• Perfect make-ahead dessert for parties and gifting
• Elegant enough for special occasions, simple enough for home cooks

Ingredients

Raspberry Ganache

• Frozen raspberries (1⅓ cups) – Provide a bright, tangy flavor and natural color
• Powdered sugar (¼ cup) – Sweetens the raspberry puree smoothly
• Heavy whipping cream (¼ cup) – Adds richness and creates a silky ganache
• Good quality white chocolate (7 oz) – Balances the tart raspberries with creamy sweetness
• Water (1 tablespoon, as needed) – Helps thin the raspberry puree for straining

Dipping

• Dark chocolate, 52%–70% cocoa (7 oz) – Creates a crisp shell that contrasts beautifully with the soft center

Decoration (Optional)

• Pink chocolate, ruby chocolate, or pink candy melts – Adds an elegant, festive finish

How to Make Chocolate Raspberry Truffles

Prepare the Raspberry Puree

Start by allowing the frozen raspberries to defrost. Once softened, place them in a blender and blend until completely smooth.

Pour the raspberry puree through a fine strainer to remove the seeds. If the puree feels too thick, add a very small amount of water to help it pass through, keeping the texture thick and vibrant.

Cook the Raspberry Base

Transfer the strained raspberry puree to a saucepan and stir in the powdered sugar.

Place over medium heat and bring to a boil, stirring frequently to prevent sticking. Once boiling, reduce the heat to low and continue cooking, stirring often, until the mixture reduces by about half. This step concentrates the raspberry flavor and takes about 25 minutes.

Stir in the heavy whipping cream until fully combined.

Make the White Chocolate Ganache

Finely chop the white chocolate and place it in a large heatproof bowl. Finely chopping is important so the chocolate melts evenly.

Pour the warm raspberry mixture over the chopped chocolate. Stir gently until the chocolate is fully melted and the ganache is smooth. If needed, set the bowl over a warm water bath to help the chocolate melt without overheating.

Cover the ganache with plastic wrap and refrigerate for about 2 hours, or until firm enough to handle.

Shape the Truffles

Once chilled, scoop small portions of ganache and roll them between your hands to form balls about 1 inch in diameter. Work quickly to prevent melting from hand heat.

Dip in Dark Chocolate

Melt the dark chocolate gently until smooth.

Using a fork, dip each truffle into the melted chocolate, gently shaking off any excess. Place each dipped truffle onto a baking sheet lined with parchment paper.

Repeat with the remaining truffles.

Refrigerate for about 25 minutes, or until the chocolate shell is fully set. Any extra melted chocolate can be spread on parchment, allowed to set, and saved for future use.

Decorate (Optional)

Once set, drizzle or decorate the truffles with pink chocolate, ruby chocolate, or candy melts for a beautiful finishing touch.

Tips for Success

• Chop the white chocolate very finely to ensure a smooth ganache
• Reduce the raspberry puree properly to avoid a runny filling
• Chill the ganache fully before shaping for clean, round truffles
• Work in small batches when dipping to keep the chocolate smooth

Equipment Needed

• Blender or food processor
• Fine mesh strainer
• Saucepan
• Heatproof mixing bowl
• Spatula or spoon
• Baking sheet
• Parchment paper
• Fork for dipping

Recipe Variations

• Extra Dark Chocolate Truffles: Use 70% cocoa dark chocolate for a deeper, less sweet finish
• White Chocolate Coating: Dip the truffles in white chocolate instead of dark for a sweeter version
• Coconut Raspberry Truffles: Roll finished truffles in finely shredded coconut before the chocolate sets
• Spicy Twist: Add a tiny pinch of chili powder to the dark chocolate for subtle heat

Serving Suggestions

Serve these chocolate raspberry truffles on a dessert platter with fresh berries, alongside coffee or tea, or packaged in small boxes as homemade gifts. They’re also stunning on holiday dessert tables or romantic dinner menus.

FAQs

Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work well. You may need slightly less water when blending.

How long do chocolate raspberry truffles last?
Stored in an airtight container in the refrigerator, they last up to 7 days.

Can I freeze these truffles?
Yes, freeze in a sealed container for up to 2 months. Thaw in the refrigerator before serving.

Why is my ganache too soft?
It may need more chilling time, or the raspberry puree may not have been reduced enough.

Can I skip straining the raspberry seeds?
You can, but straining gives the truffles a much smoother, more elegant texture.

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Final Thoughts

These Chocolate Raspberry Truffles are the perfect balance of fruity, creamy, and deeply chocolatey. They’re proof that a small, homemade treat can feel just as special as something from a gourmet chocolatier. Try them once, and they’re sure to become a go-to recipe for celebrations, gifts, and sweet moments worth savoring.