If you love the bold pairing of chocolate and raspberries, these Chocolate Raspberry Truffles are a treat you’ll want to make again and again. Smooth ganache infused with bright raspberry flavor is coated in rich chocolate, creating bite-sized candies that are as pretty as they are delicious. They’re simple enough to enjoy as an everyday indulgence, yet elegant enough for holiday trays, Valentine’s gifts, or any special occasion. For even more sweet ideas, browse my Candy Recipes collection filled with reader favorites. And be sure to try my Fireball Truffles next for a boozy twist!
Ingredients & Substitutions
- Freeze-dried raspberries: Ground into powder for the ganache. You can substitute with raspberry powder from other sources, or use powdered freeze-dried strawberries for a different berry twist.
- White chocolate: Gives the ganache its creamy sweetness. Swap milk chocolate for a softer flavor, or use high-quality white chocolate for the best results.
- Unsalted butter: Adds richness and smoothness. Can use salted butter if desired.
- Heavy cream: Helps create a silky ganache. For a lighter version, use half-and-half, though the ganache may be slightly less firm.
- Bittersweet chocolate: For coating the truffles. Dark, semisweet, or even milk chocolate can be used depending on your preference.
FAQs
Do I have to sift the raspberry powder?
Yes! Sifting removes any seeds or larger bits so your ganache is smooth and silky.
Can I make these ahead of time?
Absolutely! The ganache can be chilled up to 24 hours before scooping. Once coated in chocolate, truffles can be stored in the fridge for up to a week or frozen for longer storage.
How do I prevent the truffles from melting while coating?
Work in small batches and keep the uncoated truffles in the refrigerator. Only remove a few at a time so they stay firm.
Can I use other flavors?
Yes! Swap the raspberries for freeze-dried strawberries, blueberries, or even a teaspoon of orange zest for a citrusy twist.
Can I make the truffles in different sizes?
Yes! Use a larger scoop for bigger, creamier truffles that feel extra indulgent, or smaller scoops for bite-sized treats perfect for gift boxes or dessert platters. Just keep in mind that larger truffles may need a minute or two longer to set after dipping.
Tips & Tricks
- Work in batches: Only take a few truffles out of the fridge at a time to prevent them from getting too soft while coating.
- Smooth ganache: Make sure the cream is hot but not boiling when pouring over the white chocolate to avoid seizing.
- Prevent streaks in coating: Stir gently and use a fork or toothpick to remove truffles from the melted chocolate.
- Keep it tidy: Line your tray with parchment paper and let the chocolate set fully before moving.
- Speed up chilling: Pop scooped truffles in the freezer for 15 minutes if you’re in a hurry.
How To Store Chocolate Raspberry Truffles
Refrigerator: Store chocolate-coated truffles in an airtight container for up to 1 week.
Freezer: Freeze for longer storage. Place in a single layer on a baking sheet until solid, then transfer to a freezer-safe container. Thaw in the fridge before serving.
Ganache only: Chilled ganache (before scooping) can be kept in the refrigerator for up to 24 hours.
Chocolate Raspberry Truffles
Ingredients
- 1 package (1.25 ounces) freeze-dried raspberries, about 1 ½ cups, divided
- 14 ounces white chocolate finely chopped
- 2 tablespoons unsalted butter, room temperature
- ¾ cup (178.5 g) heavy whipping cream
- 14 ounces bittersweet chocolate, chopped
Instructions
- Place the freeze-dried raspberries into a food processor and blend until a fine powder forms.
- Set a fine-mesh sieve over a small bowl. Sift the raspberry powder to remove seeds or larger bits. (You should have about ⅓ cup of powder from 1 ½ cups of freeze-dried raspberries.) Set the powder aside, reserving about 2 teaspoons for garnish.
- Place the chopped white chocolate and butter into a large heatproof bowl.
- In a small saucepan, add the heavy cream. Heat over low heat until it just begins to simmer, do not let it boil.
- Pour the hot cream over the white chocolate and butter. Let it sit for 5 minutes without stirring.
- Gently stir the mixture until smooth and fully combined and melted.
- Add the raspberry powder, one tablespoon at a time, whisking well after each addition.
- Cover the bowl tightly with plastic wrap and refrigerate for 2 hours, or until the mixture is firm enough to scoop.
- Line a baking sheet with parchment paper.
- Using a 1-tablespoon scoop, portion out the mixture into balls (makes about 26 truffles), placing each on the lined baking sheet.
- Chill the balls in the refrigerator for 30-45 minutes, or until firm.
- When ready, place the chopped bittersweet chocolate into a large heatproof bowl. Melt the chocolate using a double boiler (set the bowl over a saucepan with an inch of simmering water, making sure no water touches the chocolate) or in the microwave in 20-second bursts, stirring between each until smooth.
- Remove the truffles from the refrigerator in small batches to prevent them from getting too soft. Working one at a time, gently drop each truffle into the melted chocolate, making sure it is completely covered.
- Using a fork, lift out the chocolate-covered truffles. Use a toothpick or another fork to slide the truffle onto the parchment-lined baking sheet.
- While the coating is still wet, sprinkle a little reserved raspberry powder over the top for garnish, if desired.
- Let the truffles set at room temperature for about 1 hour, or refrigerate for 15 minutes to speed up setting.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
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What the Test Kitchen had to say about this recipe:
Autumn
These are really pretty and they taste amazing, especially with the raspberry chocolate combination.
Elizabeth
I am not always a fan of white chocolate, but these truffles were amazing!
Stephanie
These truffles were so fun to eat! The chocolate was rich, and the raspberry flavor made them taste fruity and special.
Bella
These will for sure satisfy your sweet tooth! I loved the flavor combination.
