Chocolate Raspberry Truffles are an elegant and decadent treat that combines the richness of chocolate with the tangy sweetness of raspberries. Perfect for special occasions, gifting, or simply indulging yourself, these truffles are surprisingly simple to make at home.
If you’re a fan of the classic chocolate-raspberry pairing, you’ll fall in love with these bite-sized delights. The smooth and creamy chocolate ganache, kissed with raspberry flavor, is enveloped in a velvety cocoa powder coating or dipped in luscious melted chocolate.
Whether you’re a seasoned chocolatier or a first-time truffle maker, this recipe is sure to impress.
Kitchen Equipment Needed
- Mixing bowls
- Heatproof bowl
- Saucepan
- Whisk or spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Fine-mesh sieve (optional)
Ingredients
- 8 oz (225g) semi-sweet or dark chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 2 tbsp unsalted butter, room temperature
- 2 tbsp raspberry puree (strained, seeds removed)
- 1/4 tsp vanilla extract
- Pinch of salt
- Cocoa powder, melted chocolate, or finely chopped nuts for coating
Directions
- Make the Ganache: Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let it sit for 2–3 minutes to melt the chocolate. Stir gently until smooth and glossy.
- Add Flavoring: Mix in the butter, raspberry puree, vanilla extract, and a pinch of salt until fully incorporated. If you want an extra smooth ganache, strain the raspberry puree beforehand to remove seeds.
- Chill: Cover the bowl with plastic wrap and refrigerate the ganache for 2–3 hours, or until firm enough to scoop.
- Shape the Truffles: Line a baking sheet with parchment paper. Use a teaspoon or small cookie scoop to portion out the ganache. Roll each portion into a ball between your hands and place it on the prepared baking sheet. Refrigerate for 30 minutes to firm up.
- Coat the Truffles: Roll the chilled truffles in cocoa powder, dip them in melted chocolate, or coat them with finely chopped nuts, depending on your preference. Place them back on the parchment-lined sheet and allow any coatings to set.
Prep Time
20 minutes
Chill Time
2–3 hours
Total Time
3 hours 20 minutes
Nutrition (Per Truffle, Approximately)
- Calories: 80
- Protein: 1g
- Carbohydrates: 5g
- Fat: 6g
- Sugar: 4g
- Fiber: 1g
Expert Tips
- Use High-Quality Chocolate: The better the chocolate, the richer your truffles will taste.
- Keep Your Hands Cool: If the ganache begins to melt while rolling, chill your hands in cold water, then dry them before continuing.
- Add a Finishing Touch: For a professional look, drizzle melted white chocolate over the coated truffles or sprinkle with freeze-dried raspberry powder.
- Make Ahead: Truffles can be made several days in advance and stored in the refrigerator.
FAQs
Can I use frozen raspberries?
Yes! Thaw the raspberries and puree them before using. Strain out the seeds for a smoother ganache.
Can I freeze the truffles?
Absolutely. Store the truffles in an airtight container and freeze for up to 1 month. Thaw in the refrigerator before serving.
What’s the best way to melt chocolate for coating?
Use a double boiler or microwave in 20-second intervals, stirring frequently, to prevent the chocolate from seizing.
Storing & Reheating
- Storing: Keep the truffles in an airtight container in the refrigerator for up to 1 week.
- Serving: Allow truffles to sit at room temperature for 10–15 minutes before serving for the best texture.
Substitutions & Variations
- Raspberry Flavor: Substitute raspberry puree with raspberry liqueur for an adult-friendly version.
- Coatings: Experiment with shredded coconut, crushed freeze-dried raspberries, or colorful sprinkles for variety.
- Fruit Swaps: Try using strawberry or blackberry puree for a different fruity twist.
Chocolate Raspberry Truffles Recipe
Chocolate Raspberry Truffles are an elegant and decadent treat that combines the richness of chocolate with the tangy sweetness of raspberries. Perfect for special occasions, gifting, or simply indulging yourself, these truffles are surprisingly simple to make at home.
Equipment
- Mixing bowls
- - Heatproof bowl
- - Saucepan
- - Whisk or spatula
- Measuring cups and spoons
- - Baking sheet
- Parchment paper
- - Fine-mesh sieve (optional)
Ingredients
- - 8 oz 225g semi-sweet or dark chocolate, chopped
- - 1/2 cup 120ml heavy cream
- - 2 tbsp unsalted butter room temperature
- - 2 tbsp raspberry puree strained, seeds removed
- - 1/4 tsp vanilla extract
- - Pinch of salt
- - Cocoa powder melted chocolate, or finely chopped nuts for coating
Instructions
- **Make the Ganache:** Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let it sit for 2–3 minutes to melt the chocolate. Stir gently until smooth and glossy.
- **Add Flavoring:** Mix in the butter, raspberry puree, vanilla extract, and a pinch of salt until fully incorporated. If you want an extra smooth ganache, strain the raspberry puree beforehand to remove seeds.
- **Chill:** Cover the bowl with plastic wrap and refrigerate the ganache for 2–3 hours, or until firm enough to scoop.
- **Shape the Truffles:** Line a baking sheet with parchment paper. Use a teaspoon or small cookie scoop to portion out the ganache. Roll each portion into a ball between your hands and place it on the prepared baking sheet. Refrigerate for 30 minutes to firm up.
- **Coat the Truffles:** Roll the chilled truffles in cocoa powder, dip them in melted chocolate, or coat them with finely chopped nuts, depending on your preference. Place them back on the parchment-lined sheet and allow any coatings to set.
Leave a Reply