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Raspberry Chocolate Truffle Recipe

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.
Raspberry Truffles stacked inside a tea cupI 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.

The inside of a Raspberry Chocolate TruffleI 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

Freeze dried raspberries processed to a fine powder in a food processor to make raspberry trufflesUse 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.

Ingredients to make raspberry chocolate truffle filling in a bowlRaspberry Chocolate Truffle filling in a mixing bowlNow, 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.

Scooping chilled raspberry chocolate truffle filling with an ice cream scoopRaspberry truffles rolled into ballsI 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.

Dark chocolate melting in a bowlDipping raspberry truffle balls into melted chocolateMelt 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.

Raspberry truffles resting on a parchment line baking sheetRaspberry chocolate truffles garnished with crushed freeze dried raspberrySet 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.

Raspberry Truffles stacked inside a tea cupI 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

The inside of a Raspberry Chocolate TruffleIf 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 Truffles stacked inside a tea cup

Raspberry Chocolate Truffles

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.
4.5 from 8 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 5 minutes
Resting Time: 3 hours
Total Time: 30 minutes
Servings: 13 truffles
Calories: 208kcal
Author: Trang

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

Serving: 57g | Calories: 208kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

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These Raspberry Truffles are the perfect chocolate desserts for Valentine's Day. The recipe is quite easy to make and you'll be rewarded with a raspberry flavor explosion from the truffle center. #wildwildwhisk #chocolate #chocolatetruffles #chocolaterecipes #truffles #trufflesrecipes #valentines #valentinesday #raspberry #raspberrytruffles
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50 Comments

  1. Michelle Peoples
    February 14, 2020 /

    OMG! I’ve never tried freeze dried fruits before until this recipe. I’m hooked! For those of you who dont like white chocolate, neither do I. Trust me, you won’t taste it. It’s basically just to hold all that delicious raspberry flavor in shape. I love to work with chocolate and like to make it “my own” so I use a mix of Lyndt, Godiva, and Ghiardelli.
    These truffles were by far some of the best I’ve ever made. Thank you for this recipe. I’ll be stocking up on freeze dried fruits from now on.
    I did have a little separation so what I did was put it in the fridge for just a few minutes and whisked it again quickly and put it back. That did the trick.
    I also doubled this recipe without any issues. When it comes to truffles, I don’t think you can get an easier recipe than this one. So for all you beginners, don’t be afraid to start with this one.
    Thanks again!!

    • Trang
      Author
      February 15, 2020 /

      Thank you so much Michelle for your feedback! I’m glad to hear that you’re hooked 🙂

  2. Annie
    February 7, 2020 /

    1 star
    Not good. The filling separated a bit when refrigerated, the filling has seeds in it, and the filling just didn’t have a good flavor.

    • Trang
      Author
      February 8, 2020 /

      5 stars
      Hey Annie, I’m sorry you didn’t like this recipe. I never had trouble with separation, may I ask how you heat up the cream and what kind of chocolate you were using? The freeze-dried raspberries are real raspberries so they do have seeds, if you don’t like the seeds, I recommend sifting the powder to get rid of the seeds. I know it’s frustrating when something doesn’t turn out as you expect, but thanks for giving it a try.

      • Annie
        February 9, 2020 /

        I heated the cream over low heat in a pot on the stove. Heated to a low simmer not a full boil. I used melting wafers for both the white chocolate and the dark chocolate.

        • Trang
          Author
          February 9, 2020 /

          That’s exactly what I usually do and I always use melting wafers. Whisking the ganache when it’s still too hot could cause it to separate… but I’ve never had this issue before so I can’t tell from personal experience. One way to fix broken ganache is to warm the filling back up again and whisk until completely smooth, if you ever decide to try this recipe again or even make something else. I like to use freeze-dried fruit for all different flavor truffles, if you didn’t like this raspberry one, maybe try strawberry or blueberry, even pineapple. I appreciate you taking the time to respond back. I hope you’ll give this one or another recipe a try.

  3. Karen Wild
    February 6, 2020 /

    5 stars
    Love this recipe.
    However, I live in the UK, please could you tell me what the UK measurements would be.
    Thanks

    Karen

    • Trang
      Author
      February 6, 2020 /

      Hi Karen, I’ve added the gram measurement to the recipe card.

  4. Vanessa
    January 29, 2020 /

    Thanks for sharing! DO they keep long?

    • Trang
      Author
      January 30, 2020 /

      Hey Vanessa, you can refrigerate them and keep them for a while. I’d say 1 – 2 weeks.

  5. Suzanne
    January 29, 2020 /

    These look so good! What a delicious treat to make for for Valentines Day!

    • Trang
      Author
      January 30, 2020 /

      Thanks Suzanne. They sure are, I hope you try it!

  6. Cheri Jacobsen
    December 23, 2019 /

    5 stars
    I make all sorts of candies at Christmas each year. I wanted to try making truffles and came across this recipe. They were a hit at the first event. Making more for the rest of the family. And thanks for the tips on where to find the freezer dried fruits.

    • Trang
      Author
      December 25, 2019 /

      Thanks Cheri!! I’m glad you enjoy these 😊

  7. Sarah Robison
    December 21, 2019 /

    5 stars
    I’m not a fan of white chocolate, so I took a chance and substituted semi-sweet chocolate for the white chocolate. I still used bitter sweet for the coating and just sprinkled a little of the freeze-dried berry dust on top. Since they were so chocolaty, I made them smaller and got about 2 dozen yummy little raspberry chocolate bombs.

    I also sifted the berry powder through a sieve to separate out the raspberry seeds, and used Baker’s Bittersweet chocolate for the coating. I added about 1T of coconut oil to get a good coating consistency.

    • Trang
      Author
      December 23, 2019 /

      Thank you for all the tips Sarah! This will be really useful for those who don’t like white chocolate very much.

  8. Martine
    December 11, 2019 /

    This recipe of raspberry truffles produce how many truffles approximately. Thanks,I usually make around 200 to give as *ifts with i5her flavors like orange flavor and espresso!
    I did not get an answer Previously !

    • Trang
      Author
      December 11, 2019 /

      Hi Martine, the recipe makes 13 truffles. I try my best to state the number of servings in the recipe card as clear as possible. You can multiply the ingredient list by 15 – 16x to make 200 truffles.

      Please be patient with me, I see that you have sent two messages and they both came in today just a minute apart. If for some reason, one message got lost on the way, it could be why I didn’t see it.

  9. Joyce
    November 26, 2019 /

    I found a 1 1/2 ounce bag at target for $1.50 yesterday, 25 November 2019.

    • Trang
      Author
      November 26, 2019 /

      Awesome!! I hope you enjoy the truffles!

  10. Liza
    November 25, 2019 /

    Can u use fresh raspberries instead of freeze dried? Does it have to be powder or can u just purée and strain fresh raspberries?

    • Trang
      Author
      November 25, 2019 /

      It has to be freeze-dried because the amount of freeze-dried raspberry called for in this recipe is equivalent to almost 2 cups of fruits. If you use fresh, even if you strained it, it will still add a lot of liquid and bulk, it will completely change the recipe.

  11. Deborah Youmans
    November 21, 2019 /

    Can these be shipped to someone that would take about 2days?

    • Trang
      Author
      November 21, 2019 /

      I would pack it with dry ice to keep it cold if you really want to ship it.

  12. Nicole
    November 11, 2019 /

    These are wonderful! I will never have to go to See’s Candies again :). How do you store these? Are they ok to sit in the fridge for a week then move out in a container on the counter?

    • Trang
      Author
      November 11, 2019 /

      Thank you Nicole!! Yes store them in the fridge, they should be fine for a week, just take them out 15 – 30 mins before you want to eat them so they soften up a bit.

  13. Terry
    September 10, 2019 /

    I couldn’t find freeze dried raspberries, can I use fresh ones?

    • Trang
      Author
      September 10, 2019 /

      Hey Terry, this recipe will not work with fresh raspberries. Fresh berries have too much water and the filling won’t solidify. Have you tried Amazon?

      • Veronica
        January 28, 2020 /

        Hi there! Wondering if it would be OK to replace chocolate wafers for chocolate chips or bakers chocolate or even just to use regular chocolate bars? I know that it can often make a difference, but wondering what Might still work fine for the truffles. I’m finding it challenging to find organic wafer style chocolate! Thank you in advance!

        • Trang
          Author
          January 28, 2020 /

          Hi Veronica! My first choice would be regular chocolate bars, choose the one you like to eat. The second choice would be chocolate chips. I wouldn’t use baker’s chocolate since those are meant for baking and not candy making, they don’t taste great at all made into truffles.

          • Veronica
            January 30, 2020 /

            Awesome, thanks so much for your reply 🙂

          • Trang
            Author
            January 31, 2020 /

            You’re welcome! Let me know what you end up using and how they turn out 🙂

    • Ja'Nae Lindsey
      November 2, 2019 /

      I found some at Walmart for $1.98 for 1 oz.

      • Trang
        Author
        November 4, 2019 /

        Thanks for the info! 🙂

  14. June 14, 2019 /

    5 stars
    I made these on a whim tonight and was completely blown away! I set the ganache in a silicone chocolate mold and got 15 truffles. So, so good!

    • Trang
      Author
      June 16, 2019 /

      Thank you Kay! It warms my heart to know that you loved them 🙂

  15. KAREN
    June 14, 2019 /

    5 stars
    I made these last night for a coworker’s birthday today! I sampled one this morning and they are sublime! Thank you! They are also gorgeous!!

    • Trang
      Author
      June 14, 2019 /

      I’m so glad you love them Karen!

  16. Jessica
    May 31, 2019 /

    I am not a fan of white chocolate, but love dark chocolate! What kind of chocolate would you recommend switching out the white chocolate with? I know the beautiful color would be sacrificed 🙁

    • Trang
      Author
      May 31, 2019 /

      Hi Jessica, to be honest I don’t recommend switching out the white chocolate in the filling to allow the raspberry flavor to come through. It won’t even taste like white chocolate anymore once you add raspberry powder.

      • Karen
        June 14, 2019 /

        I agree. You don’t even know there is white chocolate in the raspberry center.

      • JESSICA
        July 21, 2019 /

        Thank you! Finally found freeze dried raspberries, so will be trying tomorrow!

        • Trang
          Author
          July 21, 2019 /

          Yesss!!! Have fun 🙂

  17. Kim
    April 26, 2019 /

    Can you use milk chocolate to cover the truffles instead of far chocolate

    • Trang
      Author
      April 28, 2019 /

      Yes you can use milk chocolate, it will be a bit sweeter than intended but will be delicious all the same.

  18. April 21, 2019 /

    5 stars
    What a great way to flavour truffles. I love freeze dried fruit and these look just gorgeous

    • Trang
      Author
      April 21, 2019 /

      I’m obsessed with freeze dried fruits, they’re the greatest invention ever, really gave these truffles an intense flavor!

  19. Bridget
    January 23, 2019 /

    Is the truffle filling pipe able?

    • Trang
      Author
      January 23, 2019 /

      You can pipe it if you don’t let it set completely, just refrigerate it partially to a pipe-able stage, maybe 15 mins.

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