Indulging in the sweet, rich world of homemade treats can be one of life’s simplest joys. Picture this: velvety chocolate enveloping a tangy raspberry center, bursting with flavor in each bite. That’s exactly what you get with Chocolate Raspberry Truffles. Combining the luxurious taste of high-quality chocolate with the delightful zing of fresh raspberries creates a truffle that feels incredibly special and is surprisingly easy to make. These hand-rolled bites of happiness make for the perfect treat to share, whether it’s a cozy night in or a festive gathering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Raspberry Truffles
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Raspberry Truffles

I vividly remember the first time I created these Chocolate Raspberry Truffles. It was a chilly afternoon, and as the scent of melting chocolate filled my kitchen, I couldn’t help but feel a sense of warmth and comfort. The colors were beautiful, with the ruby hue of the raspberries peeking through the creaminess of the white chocolate. Each truffle turned out not just a treat, but a piece of art! This recipe has since become a staple in my sweet repertoire, and I can’t wait for you to experience the joy of making it yourself.

Why You’ll Love This Recipe

Simple & Quick: You’ll be amazed at how easy it is to whip up these truffles in just about an hour of active preparation time.
Irresistible Flavor: The combination of rich chocolate and tangy raspberry creates a taste sensation that’s hard to resist.
Eye-Catching Appeal: With their pretty pink and dark chocolate coats, they make an impressive presentation for any occasion.
Flexible Serving: Perfect as a dessert, snack, or gift, these truffles are a delightful treat anytime.
Diet-Friendly Options: Adapt the recipe to fit dietary needs by exploring options like dairy-free chocolate or sugar substitutes.

Ingredients You’ll Need

1 ⅓ cup frozen raspberries: These provide the fruity zing. Thawing them helps in creating a smooth puree.
¼ cup powdered sugar: For sweetness that balances the tartness of raspberries beautifully. You can use granulated sugar if powdered isn’t on hand, but the texture will differ.
¼ cup heavy whipping cream: Adds richness and a creamy texture to the ganache. Make sure it’s fresh for best results.
7 oz good quality white chocolate: Chopped finely to melt evenly and create a luscious base. Aim for a chocolate that has at least 30% cocoa butter for smooth melting.
1 tbsp water: This might be needed to adjust the raspberry puree’s consistency; just a little is needed.
7 oz dark chocolate (52% to 70% cocoa): For dipping, this chocolate provides a bold contrast to the sweetness of the white chocolate truffles.
Pink chocolate (ruby chocolate or pink candy melts): Used to decorate the truffles, adding a fun pop of color and a hint of sweetness.

How to Make Chocolate Raspberry Truffles

Defrost the raspberries: Begin by taking your frozen raspberries and letting them thaw at room temperature. This should only take a little time, making them easier to blend.

Chop the white chocolate: While your raspberries thaw, chop 7 oz of good quality white chocolate into small, fine pieces and set them aside. Chopping helps the chocolate melt uniformly, preventing any clumping.

Puree the raspberries: Add the thawed raspberries into a blender and blend them until they are a smooth puree. You want this to be silky for the best texture in your truffles.

Strain the puree: Pour the raspberry puree through a strainer to remove the seeds. If your puree is too thick, add just a bit of water to maintain a smooth, pourable consistency.

Combine and heat: In a saucepan, mix the raspberry puree and ¼ cup powdered sugar over medium heat. Stir frequently until it reaches a gentle boil.

Reduce the puree: Once boiling, reduce the heat to low and continue stirring frequently for about 25 minutes, until the mixture thickens and reduces by half. You should notice a rich, fragrant aroma wafting through your kitchen.

Add cream: Next, stir in ¼ cup heavy whipping cream into the reduced raspberry mixture, mixing thoroughly until fully incorporated. This step enriches the filling.

Melt the chocolate: In a large bowl, combine the chopped white chocolate and pour the warm raspberry puree over it. Stir gently until the chocolate is melted and the mixture is smooth and glossy. If needed, you can place the bowl over a warm water bath to help melt the chocolate more evenly.

Chill the ganache: Cover the bowl with plastic wrap and pop it in the fridge for about 2 hours, until the ganache is firm enough to shape.

Scoop and shape: Once firm, use a small scoop to portion out the ganache and roll it into small balls, about 1 inch in diameter. This might get a bit messy, but the chocolate will warm slightly from your hands, helping you shape it nicely.

Melt the dark chocolate: In a separate bowl, gently melt the 7 oz of dark chocolate, stirring until smooth.

Dip the truffles: Take one of the shaped truffles and dip it into the melted dark chocolate using a fork. Allow any excess chocolate to drip back into the bowl before placing it on a baking sheet lined with parchment paper.

Refrigerate to set: Continue dipping the remaining truffles in the dark chocolate, then refrigerate them for about 25 minutes or until the chocolate is set. You might find that you have some excess chocolate left; simply spread it on parchment paper to cool and use it later.

Storing & Reheating

Store your Chocolate Raspberry Truffles in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for about a week. If you want to keep them even longer, these truffles freeze beautifully! Just place them in an airtight container, and they’ll be good for up to 3 months. When you’re ready to enjoy them again, let them thaw in the fridge. Note that the texture might change slightly after freezing, but they’ll still taste divine.

Chef’s Helpful Tips

Avoid overheating chocolate: Melt chocolate slowly and gently, avoiding any direct heat, to prevent it from seizing.
Use quality ingredients: The better the chocolate and raspberries, the more delicious your truffles will be!
Experiment with flavors: Add a splash of vanilla extract or a sprinkle of sea salt to enhance flavor depth.
Make-ahead magic: Roll the truffles ahead of time and dip them in chocolate just before serving for a fresh taste.
Watch the consistency: If your raspberry puree is too runny, it can make shaping the truffles difficult. Make sure to reduce it adequately.

These Chocolate Raspberry Truffles embody the best of both worlds—luxurious and fun, sophisticated yet easy. Whether you’re making them for a special occasion, as a gift, or just to treat yourself, this recipe is sure to impress. Feel free to play around with flavors, add some crunch with nuts, or even drizzle with more chocolate for that beautiful finishing touch. Enjoy every moment of crafting these delightful bites, and even more, enjoy indulging in them!

Recipe FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries can be used, but make sure they are fully ripe for the best flavor. Just adjust your cooking times slightly, as fresh raspberries will have more moisture.

How long do these truffles last?

When stored in an airtight container at room temperature, these Chocolate Raspberry Truffles can last for about 3 days. If refrigerated, they can last up to a week, and they also freeze well for up to 3 months, making them great for prepping ahead!

Can I use different types of chocolate for dipping?

Certainly! While dark chocolate brings a rich flavor, you can choose to use milk chocolate or even white chocolate for a sweeter touch. Just remember that temperature control is key when melting to ensure it doesn’t seize.

What if my truffles are too soft to shape?

If your ganache mixture is too soft to handle after chilling, it might need more time in the fridge to firm up. If you’re in a hurry, temporarily place it in the freezer for a few minutes until it’s easier to scoop and shape.

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Chocolate Raspberry Truffles

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Author: Anna
Prep Time: N/A
Cook Time: N/A
Total Time: 0 hours
Yield: 12 servings 1x
Category: Desserts
Method: No-Bake
Cuisine: American

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Description

These Chocolate Raspberry Truffles showcase an irresistible blend of tart raspberries and rich chocolate. They’re simple to make and perfect for special occasions or a sweet treat at home.

Ingredients

Scale

1 ⅓ cup frozen raspberries
¼ cup powdered sugar
¼ cup heavy whipping cream
7 oz good quality white chocolate
1 tbsp water
7 oz dark chocolate 52% to 70% cocoa
pink chocolate as ruby chocolate or pink candy melts

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Instructions

Begin by defrosting the frozen raspberries.
Finely chop the white chocolate and set aside, as chopping it helps it melt uniformly in the puree.
Blend the thawed raspberries until they turn into a smooth puree.
Strain the raspberry puree to remove any seeds, adding a tiny bit of water if needed to maintain a puree texture.
In a saucepan, combine the raspberry puree and powdered sugar, stirring well.
Heat the mixture over medium heat until it boils, stirring frequently.
Once boiling, reduce heat to low and continue stirring until the mixture reduces by half, which takes about 25 minutes.
Stir in the heavy whipping cream until fully combined.
In a large bowl, add the chopped white chocolate and pour in the warm raspberry puree, mixing until the chocolate is melted and smooth. A warm water bath can help with melting the chocolate more evenly.
Cover the mixture with plastic wrap and refrigerate for 2 hours until firm.
Scoop the ganache and shape it into small balls, about 1 inch in diameter, using your hands.
Melt the dark chocolate and dip each truffle into it using a fork, shaking off any excess chocolate before placing them on a lined baking sheet.
Refrigerate the truffles for about 25 minutes until the chocolate sets. Any remaining melted chocolate can be spread on parchment and allowed to set for later use.

Notes

Ensure the white chocolate is chopped finely for even melting.
You can adjust the raspberry puree consistency with a bit of water if it’s too thick.
Make extra melted chocolate to use later for additional dipping.