Name: Raspberry Truffles
Prep time: 20 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 8 oz semi-sweet or dark chocolate, chopped (or chocolate chips); 1/2 cup heavy cream; 1/4 cup freeze-dried raspberries, crushed (or 2–3 tbsp raspberry jam); 1 tbsp butter (optional, for richness); 1/2 tsp vanilla extract (optional); Pinch of salt; 6 oz coating chocolate (for dipping); Optional toppings: crushed freeze-dried raspberries, cocoa powder, powdered sugar

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Raspberry Truffles are rich, creamy chocolate bites infused with the sweet-tart flavor of raspberries. These elegant little treats are perfect for special occasions, gifting, or anytime I’m craving a decadent, fruity dessert. With a smooth ganache center and a chocolate coating, they’re simple to make but always impressive.

Why I Love This Recipe

I love how these truffles strike the perfect balance between sweetness and richness. The raspberry flavor adds a bright, fruity contrast to the deep chocolate, and I can make them ahead of time, which is a bonus. Whether I’m making them for a holiday, a birthday, or just a cozy night in, they always feel special and indulgent. Raspberry Truffles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Semi-sweet or dark chocolate, chopped (or chocolate chips)
Heavy cream
Freeze-dried raspberries or raspberry jam
Butter (optional, for extra richness)
Vanilla extract (optional)
Pinch of salt
Coating chocolate (for dipping)
Optional toppings: crushed freeze-dried raspberries, cocoa powder, or powdered sugar

Directions

I start by gently heating the heavy cream in a saucepan until it just begins to simmer.
I pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for a minute, then stir until smooth.
I mix in crushed freeze-dried raspberries or a few spoonfuls of raspberry jam, along with a pinch of salt and a bit of vanilla if I’m using it.
I cover the mixture and chill it in the fridge for at least 2 hours, or until it’s firm enough to scoop.
Once chilled, I use a small scoop or spoon to form small balls, rolling them quickly between my hands.
I place them on a parchment-lined tray and freeze them for 15–20 minutes to firm up.
I melt the coating chocolate and dip each truffle until fully coated, then place them back on the tray.
Before the coating sets, I sprinkle crushed raspberries, cocoa powder, or powdered sugar on top if I want a decorative touch.
I chill them again briefly, then let them sit at room temperature for a few minutes before serving.

Servings and Timing

This recipe makes about 20–24 truffles.
Prep time: 20 minutes
Chill time: 2–3 hours
Total time: 2½ to 3½ hours (including chilling and dipping)

Variations

White chocolate version: I use white chocolate for the ganache and mix in raspberry jam for a sweet, tangy twist.
Extra tart: I add a little lemon zest to the ganache for a bright citrus boost.
No coating: I roll the truffles in cocoa powder or finely chopped nuts instead of dipping in chocolate.
Vegan version: I use dairy-free chocolate and coconut cream for a plant-based option.

Storage/Reheating

I store the truffles in an airtight container in the fridge for up to 1 week. I let them sit at room temperature for 10–15 minutes before serving so the centers soften slightly. For longer storage, I freeze them in a sealed container and thaw in the fridge before enjoying. Raspberry Truffles

FAQs

Can I use fresh raspberries?

Fresh raspberries add too much moisture, so I stick with freeze-dried raspberries or raspberry jam for the best texture and flavor.

Do I have to dip them in chocolate?

No, I often roll them in cocoa powder, crushed raspberries, or even finely chopped nuts if I want to skip the extra step.

How do I keep the truffles from melting?

I keep them chilled until ready to serve, especially in warmer weather. The coating helps protect the ganache inside.

Can I use milk chocolate instead of dark?

Yes, I’ve used milk chocolate, but it makes the truffles a bit sweeter. I balance it out with more raspberry or a touch of lemon juice.

What’s the best way to crush freeze-dried raspberries?

I place them in a zip-top bag and gently crush them with a rolling pin or use a food processor for a fine powder.

Conclusion

Raspberry Truffles are a dreamy blend of rich chocolate and vibrant berry flavor that always feels like a treat. They’re elegant, customizable, and surprisingly easy to make. Whether I’m gifting them or keeping them all to myself, they never fail to impress.