Raspberry and dark chocolate come together in this Raspberry Chocolate Truffle recipe to create the most beautiful and delicious raspberry truffles you will ever make. They are tart and sweet, with an amazingly colorful center. They are perfect for an everyday sweet treat as well as for a special occasion.
I haven’t met a chocolate dessert that I don’t get along with. But when I met these dark chocolate raspberry truffles, I guess you could say it was love at first bite. And that first bite reveals a beautiful truffle filling made with freeze dried raspberry, which gives it that deep pink color and an explosion of flavor.
I have to admit I’m quite a bit obsessed with freeze dried fruits. They add the most amazing concentrated flavor to desserts and baked goods. I’ve used them in truffles multiple times, but you can use it for so many other treats, like these strawberry shortbread cookies or the strawberry frosting on these strawberry champagne cupcakes. Tip: find all different freeze dried fruits at Target and hoard them when they go on sale!
How to Make Raspberry Chocolate Truffle
Use a food processor or a blender to grind the freeze dried raspberries into a fine powder. When I process any freeze dried fruits in my food processor, I drape a towel over it to prevent the powder from puffing up everywhere. Then make sure to allow the powder to settle for a few minutes before opening up the food processor or blender, otherwise there will be a cloud of fruit powder hitting your nostril.
Now, proceed to make the truffle filling by mixing together hot cream, white chocolate and the raspberry powder. You can see that the raspberry powder will give the truffle filling a very pretty deep pink color. You must allow the truffle mixture to set in the refrigerator before you can scoop and shape it into balls. Then the truffle balls needs to be chilled further before the addition of the outer chocolate layer.
I used Ghirardelli dark chocolate melting wafers for this recipe. It is not a true dark chocolate since it is only about 40% cocoa. But I like the taste, and it is easy to find (Stater Bros or Target). For those who don’t like dark chocolate, this is not as dark or bitter as something with 60-70% cocoa, so I encourage you to give it a try.
Melt the chocolate in a heat proof bowl over a pot of simmering water just until most is melted. Continue to stir as you take it off the heat until all the chocolate is completely melted and smooth. Now, it’s time to dip the truffles in melted chocolate. You don’t need any fancy tool, just get a fork to hold the truffle, dip the bottom in the melted chocolate. Then get a spoon to pour melted chocolate over the top to cover the truffle completely.
Set the truffles on a parchment line baking sheet. By the time you are finished dipping the last truffle, the chocolate cover should start to set already. If you have excess melted chocolate, drizzle it over the top, then garnish with some crushed freeze dried raspberry. Refrigerate the raspberry truffles until they harden completely.
I can’t say enough about how much I love the deep pink color of these raspberry chocolate truffles. And the flavor is just phenomenal, it’s sweet, tart and so raspberry-y!! Also, the dark chocolate gives a nice contrast to the fruity filling, both in color and taste. Wrap these up in a cute box and they’re perfect for gifting this Valentine’s day.
More Delectable Truffles
- Pineapple Truffles
- White Chocolate Pistachio Truffles
- Chocolate Covered Strawberry Truffle Pop
- Peppermint Chocolate Truffle Pop
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Raspberry Chocolate Truffles
Ingredients
- 1 oz freeze dried raspberry, (28 g)
- 6 oz white chocolate melting wafers, (170 g)
- 3 oz heavy cream, (85 g)
- 8 oz dark chocolate melting wafers, (227 g)
- Extra freeze dried raspberry
Instructions
- Add freeze dried raspberry to a food processor and grind into a fine powder. Let the raspberry powder settle before opening the food processor and transferring it to a bowl with the white chocolate melting wafers.
- Heat cream in a small sauce pan over medium heat until simmering but not boiling. Pour the hot cream over the white chocolate and raspberry powder. Let sit for a few minutes, then stir with a spatula in even round stroke until the chocolate completely dissolves and the raspberry powder is completely incorporated.
- Refrigerate for 45 minutes to 1 hour to let the truffle filling harden but still workable. Use a small ice cream scoop to portion the truffle filling into 13 pieces.
- Roll each portion into a ball, place them on a parchment line baking sheet and refrigerate for 1 hour.
- Melt the dark chocolate in a heat proof bowl over a simmering pot of water, stirring with a spatula. When almost all of the chocolate has melted, remove it from the heat and continue to stir until it melts completely and smooth.
- Dip the bottom of a truffle into the melted chocolate and place it on the tip of a fork. Use a spoon to drizzle melted chocolate over the top to cover it completely.
- Allow the excess to drip off before placing it back on the parchment lined baking sheet. Repeat with the rest of the truffles. Drizzle excess melted chocolate over the top of the truffles and sprinkle some crushed freeze dried raspberry for decoration.
- Place the baking sheet back into the refrigerator for 30 minutes to 1 hour to allow the chocolate to harden completely.
Notes
- When processing the freeze dried raspberries, drape a towel over the food processor to keep the powder for flying everywhere.
- If you don't like seeds in your truffle filling, use a fine mesh sieve to sift the raspberry powder and remove the seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made these and they are fantastic! Will be trying two other flavors. Family really liked them!
Thank you, Mandy! So glad to hear ๐
Can the truffles safely be frozen for a length of time before dipping? (Want to do part of the task ahead of time) Maybe 1-3 months? What would you recommend?
Yes, absolutely! You can certainly freeze the truffles for a few months. Just make sure to protect it well so it doesn’t get freezer burn or absorb any smell. You can dip later or even dip it and then freeze it.
I made this recipe with freeze dried raspberry, freeze dried strawberry, and freeze dried pineapple, and they were all WONDERFUL! The flavors are intense, the colors of the ganache are gorgeous, and the ganache sets up beautifully. I even made keto versions with keto white chocolate for the ganache and keto dark chocolate for the coating. I’m going to hunt down some more freeze dried fruits and see what else I can make. Thank you for the gift of this recipe! Just one thing: dark chocolate can overwhelm the pineapple, so I will use white chocolate to coat pineapple truffles in the future.
Thank you so much, Tina. Let me know what you can hunt down and make ๐
I just made recipe again, this time with freeze dried blueberries, and WOW. You must definitely strain out the seeds, because the blueberry seeds are just as offensive as raspberry seeds (who knew?), but the flavor is indescribable and the color is a very vivid pinky-purple. This recipe is the gift that keeps on giving!
That’s so awesome! Thank you Tina for trying it, love the substitution!!
Very good. I have made many batches for Christmas.per requests!!! Whatโs not to likeโฆchocolate and Raspberries,yum!!!
I used rasberrie powder and they turned out gray with a tinge of pink. They taste great but donโt look appetizing at all. I was so excited to try this recipe because they look so beautiful. I look all over for a conversion to powder but found nothing. Used 2oz. Of powder.
I’m not sure what kind of powder you used and whether there was any additives in the powder. If the powder is 100% freeze dried raspberry, which is what I used, it would be fine to use the amount I specified in the recipe. You could try adding red food coloring to mask the gray.
Can we use fresh raspberry fruits?; thank you
No, fresh raspberry has too much water, it wonโt work with this recipe.
The best truffles I have madex