Chocolate Raspberry Truffles are little bites of happiness that bring together rich, creamy chocolate and the bright, tart burst of fresh raspberries. These treats are smooth on the inside with a delicate dusting of cocoa or powdered sugar on the outside, making each one a perfect balance of sweet and tangy flavors. They’re a fantastic way to enjoy the classic combo of chocolate and fruit in a fun and bite-sized form.
I love making these truffles when I want something special but easy to whip up. The fresh raspberries add that lovely natural zing which keeps the chocolate from feeling too heavy, and you can play around with toppings like crushed nuts or a sprinkle of sea salt to add a little extra texture and surprise. They’re always a hit with friends and family, and I find they’re a great little gift too!
My favorite way to serve these truffles is chilled right out of the fridge, maybe alongside a cup of tea or coffee. They’re just the right size to enjoy a little moment of sweetness without going overboard. Plus, because they look so elegant, they’re perfect for sharing at a dinner party or holiday gathering. Every bite feels like a special treat!
Key Ingredients & Substitutions
Raspberries: Fresh raspberries give the truffles a natural tartness and vibrant color. If fresh aren’t available, frozen work well — just thaw and drain to avoid extra moisture.
White chocolate: This smooths out the raspberry puree into a creamy center. Choose good quality chocolate for the best taste. You can substitute with white chocolate chips if needed.
Dark chocolate: Used to coat the truffles, it adds a nice bittersweet contrast. Semi-sweet chocolate is also fine. For a milder option, try milk chocolate instead.
Freeze-dried raspberries: These are great for garnish, adding a crunchy texture and extra raspberry flavor. If you can’t find them, crushed freeze-dried strawberries or even a dusting of cocoa powder works.
How Can I Make the Truffles Easy to Roll and Coat?
The key is chilling! After mixing the raspberry and white chocolate base, refrigerate until firm. Then freeze the balls briefly before coating. This stops them from being too soft and messy.
- Chill mixture 2+ hours in fridge so it’s set enough to scoop.
- Roll into balls quickly with cold hands to avoid melting.
- Freeze truffles 20-30 minutes so they’re firm before dipping.
- Work fast when dipping in melted chocolate to keep the shape.
Keeps the truffles neat and helps the chocolate shell harden nicely for that perfect bite.
Equipment You’ll Need
- Small saucepan – I use this to gently cook the raspberry mixture without burning it.
- Fine-mesh sieve – helps strain out the seeds so your filling is smooth and creamy.
- Mixing bowls – for combining melted chocolate and preparing the filling.
- Melon baller or small scoop – makes evenly-sized truffle balls and keeps the process tidy.
- Baking sheet with parchment paper – provides a stable surface for rolling and setting the truffles.
- Microwave-safe bowl or double boiler – for melting the dark chocolate coating evenly.
- Fork or dipping tool – makes dipping the truffles into chocolate easier and less messy.
Flavor Variations & Add-Ins
- Use dark chocolate for coating and add a dash of chili powder to the raspberry mixture for a spicy kick.
- Mix in chopped nuts or crushed cookies into the filling for extra texture and flavor.
- Replace raspberry with strawberries or cherries for a different fruity flavor.
- Top with a drizzle of caramel or white chocolate for an extra decorative touch and richer flavor.
How to Make Chocolate Raspberry Truffles
Ingredients You’ll Need:
For the Raspberry Filling:
- 8 oz (225 g) fresh raspberries (or frozen, thawed and drained)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp lemon juice
- 8 oz (225 g) white chocolate, chopped
- 1/2 tsp vanilla extract
For the Chocolate Coating:
- 12 oz (340 g) dark or semi-sweet chocolate, chopped
- 1 tbsp coconut oil or vegetable oil (optional, for smoother coating)
For Garnish:
- Freeze-dried raspberries, crushed
- Optional: milk chocolate or white chocolate for drizzling
How Much Time Will You Need?
The entire process takes about 30 minutes of active prep, plus 2 to 2 1/2 hours of chilling and freezing time to help the truffles set perfectly. This includes making the filling, chilling the mixture, forming the truffles, and coating them with chocolate.
Step-by-Step Instructions:
1. Make the Raspberry Puree:
Place the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir gently and cook until the berries break down and the mixture thickens slightly, about 5 to 7 minutes.
2. Strain the Seeds:
Pour the cooked raspberry mixture through a fine mesh sieve into a bowl, pressing gently to extract as much juice and pulp as possible. Discard the seeds left behind.
3. Combine Raspberry and White Chocolate:
While the raspberry puree is still warm, add the chopped white chocolate and stir until it melts completely and smooths out. Stir in the vanilla extract. Let this mixture cool to room temperature, then cover and refrigerate for at least 2 hours until firm enough to shape.
4. Form the Truffle Centers:
Line a baking sheet with parchment paper. Use a spoon or melon baller to scoop out small portions of the chilled raspberry-white chocolate mixture. Quickly roll each portion into a smooth ball with your hands and place on the baking sheet. Freeze the balls for 20 to 30 minutes to firm up before dipping.
5. Coat with Dark Chocolate:
Gently melt the dark chocolate and coconut oil (if using) in a microwave-safe bowl or over a double boiler until smooth. Using a fork or dipping tool, dip each frozen truffle into the melted chocolate, letting excess drip off. Return the coated truffles to the parchment paper.
6. Garnish and Finish:
Sprinkle crushed freeze-dried raspberries on top of the coated truffles while the chocolate is still wet. For an extra special touch, optionally drizzle some melted milk or white chocolate over the truffles. Chill in the refrigerator for about 30 minutes until the chocolate hardens.
7. Store and Serve:
Keep your truffles in an airtight container in the fridge. Serve chilled and enjoy the delightful combination of tart raspberry and rich chocolate in every bite!
Can I Use Frozen Raspberries for This Recipe?
Yes! Just make sure to thaw and drain the frozen raspberries well before cooking to avoid extra moisture, which can affect the texture of your truffle filling.
How Long Can I Store the Truffles?
Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to 3 months—just thaw in the fridge before serving.
Can I Substitute the White Chocolate?
Absolutely! If you prefer, you can use white chocolate chips or even milk chocolate in the filling, but white chocolate helps balance the tart raspberry flavor particularly well.
What’s the Best Way to Get a Smooth Chocolate Coating?
Adding a tablespoon of coconut or vegetable oil to the melted chocolate helps it coat more evenly and sets with a nice glossy finish. Make sure your truffle centers are well chilled before dipping to keep them firm.