Sometimes, you just need a bite of something truly indulgent, and that’s exactly what this Raspberry Dark Chocolate Truffles Recipe delivers. Creamy white chocolate ganache infused with raspberry and encased in a rich dark chocolate shell—pure bliss in every bite.
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Why You'll Love This Recipe
I adore making these raspberry dark chocolate truffles whenever I want to impress, yet not spend all day in the kitchen. They’re so elegant but surprisingly easy to prepare. Plus, they store well, making them perfect for gifting or savoring slowly.
- Deliciously Balanced: The tartness of freeze-dried raspberries perfectly complements the creaminess of white chocolate.
- Simple Proven Techniques: No fancy tools needed—just a few basic kitchen staples.
- Customizable Decoration: Top with cacao nibs, pistachios, or more raspberries for your personal touch.
- Perfect Portions: Yields about 35 bite-sized truffles for sharing (or not!).
Ingredients & Why They Work
When shopping for this truffle recipe, a couple of ingredients stand out—white chocolate quality is key here, and freeze-dried raspberries bring vibrant flavor without adding moisture. Also, choosing dark chocolate with around 60-70% cocoa solids gives that rich coating the perfect snap.

- White chocolate chips: I recommend a good quality bar for a smooth, creamy ganache texture rather than chips.
- Double cream: Creates that luscious ganache base—it’s all about creaminess here.
- Freeze dried raspberries: These add bright raspberry flavor and powder easily for a seed-free ganache.
- Vanilla extract: Just a touch to deepen the flavor complexity.
- Salt: Balances and enhances the sweet and tart notes.
- Dark chocolate (60-70% cocoa solids): For coating, this gives a rich bitterness that contrasts perfectly with the sweet raspberry-white chocolate center.
- Cacao nibs, chopped pistachios, freeze dried raspberries: Optional decorations but highly recommended for added texture and visual appeal.
Make It Your Way
One of the best things about this Raspberry Dark Chocolate Truffles Recipe is how much room there is to make it truly your own. Whether you tweak the coating, experiment with decorations, or swap ingredients to suit your taste, these truffles are versatile and adaptable.
- Variation: I love adding a hint of chili powder or cinnamon to the dark chocolate coating for a subtle spicy kick that complements the tart raspberry and creamy white chocolate beautifully.
- Seasonal Twist: During winter, sprinkle some crushed peppermint candy on top instead of pistachios for a festive touch that pairs perfectly with the richness of the dark chocolate.
- Dietary option: For a dairy-free version, try using coconut cream instead of double cream and a dairy-free white chocolate alternative. The texture might be slightly different but the flavors still shine through.
- Presentation: Instead of rolling into classic balls, try shaping the ganache into small hearts or squares for an extra special presentation, especially for Valentine’s Day or anniversaries.
Step-by-Step: How I Make Raspberry Dark Chocolate Truffles Recipe

Step 1: Create Perfect Raspberry Powder
Start by adding your freeze dried raspberries to a blender or food processor and blend until you have a fine powder. Be sure to sift it through a fine sieve to remove those tiny, stubborn seeds—this step is key for a silky smooth ganache without any gritty bits. Use the powder quickly, as it tends to absorb moisture and clump if left out too long.
Step 2: Melt the White Chocolate with Care
Chop 340 g of high-quality white chocolate into small pieces for even melting. Place it in a heatproof bowl and gently melt over simmering water or microwave in 30-second bursts, stirring in between. Keep the heat low to avoid seizing the chocolate—it should be silky and smooth.
Step 3: Warm the Cream and Make the Ganache
Heat 190 ml of double cream in a small saucepan over gentle heat just until it’s nearly boiling—watch it closely so it doesn’t scorch. Pour the hot cream over the melted white chocolate and stir until completely smooth. Now add the vanilla extract, raspberry powder, and a pinch of salt, stirring gently until the mixture turns a vivid pink and velvety smooth. Let it cool, then chill in the fridge for at least 1 hour or overnight. This chilling is essential to achieve that perfect firm yet creamy texture for rolling.
Step 4: Roll Your Truffles with Love
Remove the ganache from the fridge about 30 minutes before rolling so it’s slightly softened but still firm. Scoop a tablespoon-sized amount and roll gently between your palms to form neat balls. Keep your hands clean by wiping them every few truffles to avoid stickiness. Place the formed truffles on a lined baking sheet and refrigerate again to firm them up for easier coating.
Step 5: Melt the Dark Chocolate for Coating
Chop 200 g of dark chocolate (60-70% cocoa solids) finely and melt it in a heatproof bowl over simmering water, making sure the water doesn’t touch the bowl. Stir occasionally to keep the chocolate smooth and glossy. Remove from heat but keep the chocolate warm and fluid for dipping—too hot, and it will melt your truffles; too cool, and it will thicken and be hard to coat.
Step 6: Dip and Decorate Your Truffles
Using a fork, carefully dip each ganache ball into the melted dark chocolate until fully coated. Let any excess chocolate drip off before placing the truffle on parchment paper. While the chocolate is still soft, sprinkle your choice of decoration—cacao nibs, chopped pistachios, or freeze dried raspberries. This not only adds flavor and texture but looks stunning. Chill the truffles until the coating is firm and set.
Top Tip
Mastering the delicate balance between the luscious raspberry ganache and the rich dark chocolate coating is key to making truly irresistible Raspberry Dark Chocolate Truffles. These tips will help you perfect the texture and flavor every time.
- Perfect Ganache Texture: Make sure your ganache is thoroughly chilled before rolling. If it’s too soft, the truffles will be sticky and difficult to shape.
- Keep Your Hands Clean: Rolling truffles can get sticky fast! Wiping your hands regularly prevents the mixture from melting and sticking, making the process smoother.
- Chocolate Coating Temperature: Dip your truffles in dark chocolate that’s warm but not hot. If it’s too warm, it will melt your ganache and ruin the shape.
- Seed-Free Raspberry Powder: Sieving out raspberry seeds is a must to ensure your ganache is silky smooth and free from crunchy surprises.
How to Serve Raspberry Dark Chocolate Truffles Recipe

Garnishes
These truffles are charming on their own, but a thoughtful garnish elevates their presentation and flavor. Try sprinkling cacao nibs for a slightly bitter crunch, chopped pistachios for a nutty contrast, or a dusting of additional freeze dried raspberries for that extra burst of tartness and color.
Side Dishes
Pair the Raspberry Dark Chocolate Truffles with a lightly brewed black tea or a glass of chilled champagne for a stylish finish to any gathering. For a decadent dessert spread, serve alongside fresh berries or a dollop of whipped cream to balance the rich flavors.
Make Ahead and Storage
Storing Leftovers
Store your truffles in an airtight container in the refrigerator where they’ll stay fresh and delicious for up to one week. Keep them separated by parchment paper to prevent sticking.
Freezing
For longer storage, the truffles freeze wonderfully. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to an airtight freezer-safe container. They’ll keep for up to three months. Thaw in the refrigerator before serving to retain their perfect texture.
Reheating
These truffles don’t require reheating; simply bring them to room temperature for about 15–20 minutes before serving. Avoid warming them too much as it can soften the coating and alter the texture.
Frequently Asked Questions:
Fresh raspberries contain moisture which will upset the ganache texture. Freeze dried raspberries are ideal because they're dry and create a concentrated, seed-free powder for that vivid raspberry flavor without adding liquid.
Use a gentle heat over simmering water and stir continuously. Avoid letting any water touch the chocolate bowl, as moisture causes chocolate to seize. Microwaving in short 30-second bursts while stirring helps prevent overheating.
This recipe uses white chocolate and cream which typically contain dairy. To make vegan truffles, substitute with dairy-free white chocolate alternatives and use coconut cream or another rich plant-based cream.
Maintaining the right temperature of your dark chocolate while coating is crucial. It should be warm enough to flow smoothly but not so hot as to melt the truffle centers. Tempering the chocolate can also enhance gloss and snap.
Final Thoughts
Making Raspberry Dark Chocolate Truffles is a delightful journey that rewards you with elegant treats bursting with vibrant raspberry flavor and deep chocolate richness. Whether gifting them or savoring yourself, these truffles bring a touch of gourmet magic to any moment. Take your time with the process, follow these tips, and enjoy every luscious bite!
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Raspberry Dark Chocolate Truffles Recipe
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 20 minutes
- Yield: 35 truffles
- Category: Dessert
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
Delight in the luscious Raspberry Dark Chocolate Truffles featuring a smooth white chocolate and raspberry ganache coated in rich dark chocolate. These elegant treats are bursting with tart raspberry flavor, perfect for special occasions or as a gourmet snack.
Ingredients
Ganache Ingredients
- 340 g white chocolate chips
- 190 ml double cream
- 1 ½ cups freeze dried raspberries, blended into a powder and sieved
- 1 teaspoon vanilla extract
- 1 pinch salt
Coating Ingredients
- 200 g dark chocolate (60-70% cocoa solids)
Decoration
- Cacao nibs
- Chopped pistachios
- Freeze dried raspberries
Instructions
- Prepare Raspberry Powder: Add freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove seeds, ensuring a seed-free powder.
- Melt White Chocolate: Finely chop the white chocolate and melt in a heatproof bowl over a pan of gently simmering water or in 30-second bursts in the microwave.
- Heat Cream: In a small saucepan, warm the double cream over gentle heat until almost boiling then remove from heat.
- Make White Chocolate Ganache: Stir the hot cream into the melted white chocolate until smooth. Mix in vanilla extract, raspberry powder, and pinch of salt until the mixture is vivid pink and smooth. Cool and refrigerate for at least 1 hour or overnight.
- Form Truffle Balls: Remove ganache from fridge 30 minutes before rolling. Using a tablespoon, scoop and roll ganache between hands to form balls. Clean hands periodically. Place formed truffles on a lined baking sheet and refrigerate to harden.
- Melt Dark Chocolate: Finely chop dark chocolate and melt it over simmering water without letting water touch the bowl, stirring occasionally. Remove from heat.
- Coat Truffles: Using a fork, dip each truffle into melted dark chocolate ensuring full coating. Avoid overly warm chocolate to prevent melting truffles. Place coated truffles on parchment-lined baking sheet.
- Decorate: Before chocolate sets, sprinkle with cacao nibs, chopped pistachios, or freeze dried raspberries as desired. Refrigerate to set fully.
Notes
- This recipe yields approximately 35 truffles depending on size.
- Use high-quality white chocolate bars over chips for a better ganache texture.
- Sieving raspberry powder removes seeds and ensures smooth ganache.
- Freeze dried raspberry powder absorbs moisture quickly; blend and use promptly to avoid clumping.
- Chill ganache well before rolling for ease of shaping.
- Clean hands often during rolling to prevent stickiness.
- Maintain dark chocolate temperature for smooth coating without melting the truffles.
- Freezing ganache speeds up setting but rapidly cools melted chocolate, making coating more challenging.
- Decorate immediately after coating when using toppings.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 10 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg



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