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Raspberry Chocolate Truffles Recipe

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4.3 from 216 reviews

Delight in these elegant Raspberry Truffles made with rich dark chocolate and tangy raspberry powder. Perfectly smooth ganache centers are chilled, shaped into bite-sized balls, and coated in a glossy layer of dark chocolate, offering a luscious treat with a fruity twist. Ideal for special occasions or a decadent homemade gift.

  • Total Time: 3 hours 45 minutes
  • Yield: 12 servings

Ingredients

Truffle Centre

  • 180 gr Dark Cooking Chocolate (70% Cocoa)
  • 180 ml Thickened / Heavy Cream
  • 15 ml Honey (optional)
  • 10 gr Raspberry Powder (or freeze-dried raspberries, blended into a powder)

Chocolate Coating

  • 150 gr Dark Cooking Chocolate (70% Cocoa)
  • 5 gr Raspberry Powder (or to taste)

Instructions

  1. Prepare Raspberry Powder: If using freeze-dried raspberries, blend them in a small food processor or blender until fine. Sift the powder through a sieve to remove seeds and lumps.
  2. Melt Chocolate: Finely chop 180 gr of dark chocolate and place in a heatproof bowl. Microwave in 30-second intervals until the bottom just starts to melt. Set aside.
  3. Heat Cream and Honey: In a small saucepan, warm the heavy cream and honey over low to medium heat until it simmers. Remove from heat.
  4. Combine Chocolate and Cream: Pour about half the warm cream over the chopped chocolate. Let it sit for one minute, then gently stir with a spatula in circular motions until incorporated.
  5. Finish Ganache: Add the remaining cream. Continue stirring until the chocolate melts completely into a smooth, shiny ganache.
  6. Add Raspberry Powder: Mix the raspberry powder into the ganache evenly.
  7. Chill Ganache: Pour the ganache into a small baking dish or airtight container. Refrigerate for about 2 hours or until firm.
  8. Prepare Coating Setup: Line a baking tray with parchment paper for placing the truffles after coating.
  9. Shape Truffles: Using a 1.5 tablespoon scoop, portion the chilled ganache and roll between your hands to form smooth balls.
  10. Chill Shaped Truffles: Place the balls on the lined tray and chill in the freezer for 15 minutes or refrigerator for 30 minutes to firm up.
  11. Melt Coating Chocolate: Finely chop 150 gr of dark chocolate for coating. Melt in the microwave in 30-second intervals until smooth and fluid, stirring in between.
  12. Coat Truffles: Dip each chilled truffle ball into the melted chocolate to coat fully. Use a fork or truffle dipper to remove excess chocolate by tapping gently against the bowl edge. Place back on the lined tray.
  13. Add Raspberry Dust: Optionally sprinkle with raspberry powder before the coating sets for added flavor and visual appeal.
  14. Final Chill: Refrigerate the coated truffles for 30 minutes or until the chocolate has hardened and truffles are ready to serve.

Notes

  • Adding the cream in two batches helps achieve a perfectly smooth ganache without seizing.
  • Ensure the chocolate does not overheat in the microwave to maintain shiny, silky texture.
  • Chilling the ganache before shaping makes it easier to handle and form uniform truffles.
  • Rolling with slightly cool hands prevents melting the ganache during shaping.
  • Keep the melted coating chocolate at a fluid temperature by reheating briefly if it starts to harden during dipping.
  • To intensify raspberry flavor, adjust the amount of raspberry powder used in the ganache and for sprinkling.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

Find it online: https://allyumcooks.com/raspberry-chocolate-truffles-recipe/