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Chocolate Raspberry Truffles Recipe

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Indulge in these luxurious Chocolate Raspberry Truffles, featuring a luscious raspberry cream filling coated in rich dark chocolate. This recipe combines the tartness of fresh raspberries with the smooth creaminess of white chocolate ganache, then encases it all in a glossy dark chocolate shell for an elegant and irresistible treat.

Ingredients

Scale

Raspberry Cream Filling

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Ganache and Coating

  • 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)

Optional Finishing Touches

  • Cocoa powder
  • Chopped nuts
  • Additional melted chocolate for drizzle

Instructions

  1. Make the Raspberry Cream Filling: In a medium saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook while stirring occasionally for 3–5 minutes until raspberries break down and soften. For a smooth texture, gently mash with a fork or spoon. Strain the mixture through a fine mesh sieve into a bowl, pressing gently to extract the puree and discard the seeds.
  2. Prepare the Raspberry Ganache: Heat heavy cream until steaming but not boiling. Pour it over the chopped white chocolate and let sit for one minute. Stir the mixture until smooth. Incorporate unsalted butter, then add 2–3 tablespoons of the thick raspberry puree and mix thoroughly until the ganache is smooth and evenly blended.
  3. Shape the Raspberry Cream into Balls: Using a small cookie scoop or teaspoon, portion the chilled raspberry ganache mixture into uniform balls. Roll each portion gently between your hands to form smooth spheres, and place them on a parchment-lined baking sheet. Freeze the balls for 15–20 minutes to firm them up, which makes dipping easier.
  4. Melt the Dark Chocolate: Finely chop the dark chocolate for even melting. Melt it carefully either using a double boiler or in a microwave-safe bowl in 20–30 second intervals, stirring in between to avoid burning and achieve a glossy texture. Optionally, stir in 1 tablespoon of coconut oil for extra shine and smoothness.
  5. Dip the Raspberry Cream Balls: Keep the melted chocolate warm and smooth. Using a fork or dipping tool, submerge each chilled raspberry cream ball completely into the chocolate. Lift it out and allow excess chocolate to drip back into the bowl. Place the coated truffle onto the parchment-lined baking sheet. Work quickly but gently to ensure the filling does not soften too much during dipping.
  6. Add Finishing Touches and Set: Before the chocolate sets, optionally roll the truffles in cocoa powder, chopped nuts, or drizzle additional melted chocolate on top for decoration. Refrigerate the truffles for 20–30 minutes until the chocolate coating is firm. Store finished truffles in an airtight container in the refrigerator for up to one week, or freeze for longer storage.

Notes

  • For smoother raspberry filling, mash the cooked raspberry mixture gently before straining.
  • Use finely chopped chocolate to ensure even melting and smooth ganache.
  • Adding coconut oil to the melted chocolate enhances the shine and texture of the coating.
  • Freeze the filling balls thoroughly before dipping to prevent melting inside the chocolate shell.
  • Work quickly when dipping truffles to maintain their shape and texture.
  • Store truffles in the refrigerator to keep fresh up to one week or freeze for extended storage.

Keywords: Chocolate Raspberry Truffles, raspberry truffles, chocolate ganache truffles, homemade truffles, raspberry chocolate dessert

Find it online: https://victoriablair.com/chocolate-raspberry-truffles-recipe/