Raspberry Truffles are a perfect mix of sweet and tangy, with a velvety raspberry filling covered in rich dark chocolate. The best part: 5 ingredients & under 30 minutes of prep time!
Easy Raspberry Truffle Recipe
Our dark chocolate Raspberry Truffle recipe requires only 5 ingredients and takes under 30 minutes to prepare – they’re the perfect balance of tangy, sweet, creamy, and smooth with a complementary bittersweet coating.
Making these no-bake raspberry chocolate truffle balls is as simple as adding raspberry powder to a 3-ingredient melted mixture, rolling it into round balls, coating each in chocolate, and sprinkling them with more pink powder.
There are so many reasons to love this raspberry chocolate truffle recipe: a bit of butter generates a richness to the ganache; heavy cream creates the most silky middle; raspberry powder provides a pretty pink color and tangy flavor; and the two types of chocolate have a creamy sweet and rich crunchy contrast.
Chocolate raspberry truffles are easy, elegant, and great for entertaining — each bite is decadently delicious and stores well for dessert on demand.
Why We Love This Chocolate Raspberry Truffles Recipe
- Quick and easy to make.
- Uses only 5 simple ingredients.
- The rich bittersweet chocolate shell complements creamy centers.
- Single-serving snacks are pre-portioned, and portable, and make a pretty presentation on any dessert platter.
- Perfect for parties, potlucks, Valentine’s Day, or any special occasion.
Raspberry Truffles Ingredients
- Heavy cream: Use full-fat heavy whipping cream to create the creamiest center for your truffles.
- White chocolate: Use either high-quality chips or a finely chopped white chocolate bar for best taste and texture.
- Unsalted butter
- Freeze-dried raspberries
- Bittersweet chocolate: Use either high-quality chips or finely chopped chocolate for the best taste and texture.
Substitutions and Additions
- Choose Your Chocolate: Instead of coating the truffles in bittersweet chocolate, you can use semi-sweet or dark chocolate. I love the contrast of the sweet white chocolate ganache and slightly bitter dark chocolate coating.
- Decorate Your Desserts: Instead of topping your truffles with more powder, sprinkle on some shredded coconut flakes, crushed cookies, and chocolate jimmies, or add a drizzle of white chocolate or a dusting of cocoa powder.
- Fill With Another Fruit: Feel free to try different types of freeze-dried fruits, like strawberries or blackberries.
Recommended Tools
- Food processor
- Sieve and small bowl
- Mixing bowl
- Saucepan
- Plastic spatula
- Baking sheet
- Parchment paper
- Dipping tool
How to Make Raspberry Truffles
- Prepare The Raspberry Powder: Blitz the freeze-dried fruit into a fine powder. Sift the blitzed raspberries in a bowl to remove most of the seeds.
- Melt The Mixture: Simmer the heavy cream on the stovetop and pour it over the white chocolate chips and butter. Leave to stand for 5 minutes, then stir until melted and combined.
- Add The Powder: Add the raspberry powder to the melted mixture and taste. Add extra powder as needed. Cover and chill in the fridge for 2 hours.
- Roll Into Round Balls: Scoop the mixture and roll it into balls. Chill on a baking sheet in the fridge for 30 minutes.
- Dip And Decorate: Melt the bittersweet chocolate in short bursts in the microwave or over a Bain Marie (Double boiler). Dip each ball into the melted chocolate and place on the tray to set. Sprinkle raspberry powder on top the truffles while the chocolate is still wet.
- Serve: Serve and enjoy!
What is a Bain Marie?
A Bain Marie, also known as a water bath or double boiler, is a technique used in cooking and baking. It involves placing a container of food in a larger pan filled with hot water. The water provides gentle and indirect heat, allowing for slow and even cooking or melting of delicate ingredients, such as chocolate or custards, without the risk of scorching or curdling. The Bain Marie method is used to temper chocolate, melt butter, or prepare delicate sauces and desserts.
How To Melt White Chocolate in a Bain Marie
When you pour the cream over the butter and white chocolate, you can melt it in a Bain Marie if you find it isn’t melting. To do this, add a couple of inches of water to a saucepan set over low heat and then place the heatproof bowl on top of the saucepan. Don’t allow the bottom of the bowl to touch the water. The warmth from the saucepan will melt the butter and chocolate into a smooth ganache.
Tips For Making The Best Raspberry Truffles
- You can buy vacuum packed freeze dried raspberries from Amazon, a health food store, or your local grocery store’s fruits and nuts section.
- I recommend using whole freeze-dried raspberries and then blitzing them yourself. When bought in powder form, it can tend to clump.
- You don’t have to sieve the seeds, but I prefer the texture without seeds.
- When you heat the cream, remove the heat source as soon as the cream starts to steam and tiny bubbles appear on the surface. If you allow the cream to boil, you will scorch it, affecting the flavor.
- The white chocolate ganache should not set completely hard, it will take a couple of hours to firm up in the fridge. Once you’ve rolled the balls, pop them back into the fridge while you melt the bittersweet chocolate. This will make them easier to dip.
- If you want to make smaller or larger truffles, scoop out and roll more or less of the ganache.
- You might find some melted bittersweet chocolate left over after all the truffles have been dipped. This is necessary since there needs to be enough melted chocolate in the bowl to plunge the truffles into effectively.
- Setting the truffles at room temperature instead of in the fridge ensures a perfectly smooth texture and you won’t get white areas on the truffles themselves.
How to Store Raspberry Truffles
- To Store: Store your truffles in an airtight container at room temperature for 2-3 days or in the refrigerator for 2 weeks.
- To Freeze: You can freeze truffles in an airtight container for up to 3 months.
More Easy Truffle Recipes
More Truffle Recipes
- Nutter Butter Truffles
- Brownie Truffles
- Baby Shower Truffles
- Cookie Dough Truffles
- German Chocolate Truffles
Raspberry Truffles
Serves — 25
Raspberry Truffles are filled with a soft fruit-flavored white chocolate ganache and coated with thick bittersweet chocolate.
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Ingredients
- ¾ cup heavy cream
- 14 ounces white chocolate high quality chips or finely chopped
- 2 tablespoons unsalted butter chopped and at room temperature
- 1.6 ounces (approx 2 cups) freeze dried raspberries
- 14 ounces bittersweet chocolate high quality chips or finely chopped
Instructions
- Put the freeze dried raspberries into a food processor. Blitz until they are a very fine powder.
- Place a sieve over a small bowl. Sift the blitzed raspberries into the bowl. This will remove most of the seeds. Set aside for now.
- Put the white chocolate chips and chopped butter into a large heatproof bowl.
- In a small saucepan add the heavy cream. Place over a low heat and bring to a simmer but do not allow the cream to bowl.
- Pour the hot cream over the white chocolate chips and butter. Leave to stand for 5 minutes.
- Using a plastic spatula slowly stir the ingredients in the bowl until the chocolate chips and butter have melted and combined. (See notes for troubleshooting)
- Add 5 heaped tbsps of the raspberry powder to the bowl mix well then taste the mixture to see how strong the raspberry flavor is. Add extra powder as needed. We used 10 tbsps total.
- Put some cling wrap over the bowl and put it into the fridge for 2 hours.
- Line a baking sheet with parchment paper.
- When the mixture has firmed up scrape out a heaped teaspoonful and roll into a ball using your hands. Place the ball on the parchment paper. Repeat for the remaining mixture. You should be able to make approximately 25 balls.
- Put the tray into the fridge for half an hour.
- Meanwhile, melt the bittersweet chocolate in a large bowl. You can do this in very short bursts in the microwave or by setting the bowl over a Bain Marie (saucepan filled with an inch of boiling water).
- Use a dipping tool or two forks to plunge each ball into the melted chocolate. Tap off the excess and put back on the tray to set at room temperature.
- Optional: Sprinkle some of the leftover raspberry powder on top of some of the truffles while the chocolate is still wet.
- Enjoy!
Jenn’s Notes
Storage:
- To Store: Store your truffles in an airtight container at room temperature for 2-3 days or in the refrigerator for 2 weeks.
- To Freeze: You can freeze truffles in an airtight container for up to 3 months.
- You can buy vacuum packed freeze dried raspberries from Amazon, a health food store, or in the fruits and nuts section of your local grocery store.
- I recommend using whole freeze dried raspberries and then blitzing them yourself. When bought in powder form, it can tend to clump.
- You don’t have to sieve out the seeds but I prefer the texture without seeds.
- When you heat the cream, remove the heat source as soon as the cream starts to steam and small bubbles appear on the surface. If you allow the cream to boil you will scorch it and this will affect the flavor.
- The white chocolate ganache should not set completely hard, it will take a couple of hours to firm up in the fridge. Once you’ve rolled the balls, pop them back into the fridge while you melt the bittersweet chocolate. This will make them easier to dip.
- If you want to make smaller or larger truffles, just scoop out and roll more or less of the ganache.
- You might find you have some of the melted bittersweet chocolate leftover after all the truffles have been dipped. This is necessary since there needs to be enough melted chocolate in the bowl to effectively plunge the truffles into.
- Setting the truffles at room temperature instead of in the fridge ensures a perfectly smooth texture and you won’t get white areas on the truffles themselves.
Nutrition Info
Calories: 206kcal | Carbohydrates: 18g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 11mg | Sodium: 6mg | Potassium: 146mg | Fiber: 2g | Sugar: 14g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Without making it, I love the variety of truffles taste and all the advice from princess.
I’m sorry if I missed it, but roughly how many does this recipe yield?
Approx. 25