Chocolate Raspberry Truffles are little bites of rich chocolate goodness with a surprise burst of raspberry sweetness inside. These treats are smooth and creamy, with just the right balance between dark chocolate and tangy raspberry, making them perfect for satisfying any sweet craving.
I love making these truffles when I want something special but not too complicated. It’s fun watching the silky chocolate mixture come together, and adding the raspberry gives it a fresh twist that always feels a bit festive. Plus, they’re great for sharing with friends or keeping all to yourself when you need a little treat.
One of my favorite ways to enjoy these truffles is chilled, right out of the fridge – it makes the texture so nice and firm. I sometimes sprinkle a bit of cocoa powder or finely chopped nuts on top for a little extra crunch and flavor. They’re perfect for giving as a handmade gift or just keeping on hand for a cozy night in.
Key Ingredients & Substitutions
Raspberries: Fresh raspberries give a bright flavor, but frozen works well too—just thaw and drain to avoid extra moisture. If you want, you can swap raspberries with strawberries or even cherries for a different berry twist.
Dark Chocolate: Choose good quality chocolate with 60-70% cocoa for that rich flavor. If you prefer sweeter truffles, milk chocolate is fine, but dark chocolate balances the tart raspberry nicely.
Heavy Cream: This makes the ganache smooth and creamy. For a lighter version, coconut cream can work too, adding a hint of tropical flavor that pairs surprisingly well.
Lemon Juice: Just a splash brightens the raspberry jam filling. If you don’t have lemon, a tiny bit of orange juice or zest works to freshen things up.
How Do You Make Smooth Ganache for Truffles?
Ganache is the heart of your truffle—getting it silky is key! Here’s an easy way to do it:
- Warm the cream gently until it just simmers—don’t boil it or the cream can separate.
- Pour the hot cream over chopped chocolate and let it sit 1-2 minutes. This softens the chocolate for easier melting.
- Stir slowly from the center outward until everything melts smoothly together.
- Add vanilla and a pinch of salt for depth.
- Cool it well in the fridge before shaping—it should be firm enough to scoop but soft enough to roll.
Taking your time with these steps prevents grainy or oily ganache and helps your truffles be perfectly smooth and creamy inside.
Equipment You’ll Need
- Small saucepan – I use this to gently cook the raspberry mixture so it thickens without burning.
- Heatproof bowl – perfect for melting the chocolate smoothly over simmering water.
- Whisk or spoon – helps stir the ganache until it’s shiny and smooth.
- Cookie scoop or teaspoon – makes uniform, neat truffle balls easily.
- Parchment-lined baking sheet – keeps the truffles from sticking and makes cleanup simple.
- Fork or dipping tool – for coating the truffles in melted chocolate evenly.
Flavor Variations & Add-Ins
- Different berries: Swap raspberries for strawberries, cherries, or blueberries for new flavors.
- Liqueurs: Mix in a splash of raspberry or cherry liqueur into the ganache for an adult twist.
- Nut crunch: Roll the finished truffles in chopped nuts, crushed cookies, or coconut flakes for texture.
- Spices: Add a pinch of cinnamon or cardamom to the raspberry jam or ganache for a warm flavor enhancement.
How to Make Chocolate Raspberry Truffles
Ingredients You’ll Need:
- 1 cup fresh or frozen raspberries (if frozen, thaw and drain excess liquid)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 8 ounces dark chocolate (about 60-70% cocoa), chopped
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Additional 4 ounces dark chocolate for coating, chopped
- Freeze-dried raspberries, crushed, for garnish (optional)
How Much Time Will You Need?
This recipe takes around 15 minutes for prep, about 2 hours of chilling time for the ganache to set, plus another 30 minutes to firm up the truffle balls before coating. In total, plan on roughly 3 hours, most of which is hands-off time chilling in the fridge.
Step-by-Step Instructions:
1. Make the Raspberry Jam Filling:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring often, until the raspberries break down and the mixture thickens into a jam-like texture (about 10-15 minutes). Remove from heat and let it cool completely.
2. Prepare the Chocolate Ganache:
Set up a double boiler by placing a heatproof bowl over simmering water. Melt 8 ounces of chopped chocolate, stirring until smooth. Remove from heat. In a separate small saucepan, gently heat the heavy cream until it just starts to simmer. Pour the hot cream over the melted chocolate, let sit for 1-2 minutes, then stir until smooth and glossy. Stir in the vanilla extract and pinch of salt.
3. Combine Raspberry and Ganache Mixtures:
Fold the cooled raspberry jam into the chocolate ganache, mixing until fully combined. Cover and chill in the refrigerator for about 2 hours until firm enough to scoop.
4. Shape the Truffles:
Using a cookie scoop or teaspoon, scoop out portions of the chilled mixture. Roll each portion into 1-inch balls using your hands and place them on a parchment-lined baking sheet. Chill the balls for another 30 minutes to firm up before coating.
5. Coat the Truffles in Chocolate:
Melt the remaining 4 ounces of chocolate using a double boiler or microwave in short bursts, stirring often until smooth. Dip each truffle ball into the melted chocolate using a fork or dipping tool to coat evenly. Place coated truffles back onto the parchment-lined sheet. While the chocolate is still wet, sprinkle crushed freeze-dried raspberries on top if desired.
6. Let the Truffles Set and Store:
Allow the chocolate coating to fully set at room temperature or in the refrigerator. Once set, store the truffles in an airtight container in the refrigerator. For the best texture, bring them to room temperature before serving.
Enjoy these smooth, rich Chocolate Raspberry Truffles with their bright raspberry centers and delicious dark chocolate shells. Perfect for sharing or a sweet personal treat!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Just be sure to thaw them fully and drain any excess liquid before cooking to avoid watery filling.
How Should I Store These Truffles?
Keep them in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving for the best texture.
Can I Substitute Other Chocolate Types?
Absolutely! You can use milk chocolate for a sweeter taste or semi-sweet chocolate if you prefer. Just keep in mind it will change the flavor balance.
Is It Okay to Make These Ahead of Time?
Definitely! The truffle mixture can be made and chilled a few days in advance. Coat and garnish right before serving to keep them fresh and beautiful.
