Introduction

Delight in the luscious combination of tart raspberries and rich chocolate with these homemade Chocolate Raspberry Truffles. They offer a perfect balance of creamy filling and smooth chocolate coating, ideal for any special occasion or a sweet treat.

The image shows a close-up of a plate full of round chocolate truffles arranged in a pile, with three different types visible. One type has a smooth dark chocolate outer layer topped with a few pink sprinkles, another has a dark chocolate coating drizzled with thin lines of white chocolate, and the last type is covered in a layer of light brown cocoa powder decorated with thin white chocolate lines. In the center, one truffle is cut open, revealing a soft, fluffy pink filling inside. The plate is white with a subtle patterned rim, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
4 oz (113g) white chocolate, finely chopped
1 tablespoon unsalted butter
8 oz dark chocolate, finely chopped
1 tablespoon coconut oil (optional, for extra shine)
Cocoa powder, chopped nuts, or chocolate drizzle (for coating)

Instructions

Step 1: In a medium saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Stir occasionally, cooking for 3–5 minutes until the raspberries break down and soften.
Step 2: Mash the mixture gently with a fork or spoon for a smoother texture. Pour it through a fine mesh sieve into a bowl, pressing gently to extract the puree. Discard the seeds.
Step 3: Heat the heavy cream until steaming but not boiling, then pour it over the chopped white chocolate. Let it sit for 1 minute, then stir until smooth.
Step 4: Stir in the unsalted butter until combined, then add 2–3 tablespoons of the thick raspberry reduction. Mix until smooth to create the raspberry ganache.
Step 5: Use a small cookie scoop or teaspoon to portion the chilled raspberry cream into uniform balls. Roll each portion into a smooth ball with clean hands and place on a parchment-lined baking sheet.
Step 6: Freeze the balls for 15–20 minutes to firm them up before dipping.
Step 7: Finely chop the dark chocolate and melt it using a double boiler or microwave in 20–30 second intervals, stirring continuously until smooth. Stir in coconut oil if using for extra shine.
Step 8: Keep the chocolate warm and smooth. Using a fork or dipping tool, fully submerge each chilled raspberry ball in the melted chocolate, then lift and let excess drip off.
Step 9: Place the coated truffle onto the parchment-lined sheet. Repeat with all truffles, working quickly but gently to avoid warming the filling too much.
Step 10: Before the chocolate sets, roll truffles in cocoa powder, chopped nuts, or drizzle extra melted chocolate over them, if desired.
Step 11: Refrigerate the truffles for 20–30 minutes until the coating is firm.

Tips & Variations

For a smoother raspberry filling, mash the cooked raspberries thoroughly before straining to avoid gritty texture from seeds.
Swap dark chocolate with milk chocolate for a milder flavor if preferred.
Add a splash of raspberry liqueur to the ganache for an adult twist.
Use chopped pistachios or toasted almonds for a nutty coating variation.

Storage

Store your chocolate raspberry truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them and thaw in the fridge before serving. To reheat slightly, let the truffles sit at room temperature for a few minutes but avoid direct heat to preserve their shape.

How to Serve

A white plate filled with several round chocolate truffles arranged closely together. There are two main types: one type is coated in smooth dark chocolate with thin white chocolate drizzles on top, and another type is dusted in brown cocoa powder with light chocolate lines. One truffle is cut in half at the center, revealing a smooth, fluffy pink cream inside surrounded by a dark chocolate shell. Some truffles have small pink sprinkles on top. The background is a soft white marbled texture with a light cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries can be used. Thaw them completely and drain any excess liquid before cooking to prevent the filling from becoming too watery.

How do I prevent the chocolate from seizing while melting?

Make sure the chocolate is chopped finely and melt it slowly over low heat, stirring constantly. Avoid any contact with water, as moisture can cause the chocolate to seize.