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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Can u use fresh raspberries instead of freeze dried? Does it have to be powder or can u just purée and strain fresh raspberries?
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.
Can these be shipped to someone that would take about 2days?
I would pack it with dry ice to keep it cold if you really want to ship it.
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?
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.
I couldn’t find freeze dried raspberries, can I use fresh ones?
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?
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!
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.
Awesome, thanks so much for your reply 🙂
You’re welcome! Let me know what you end up using and how they turn out 🙂
I found some at Walmart for $1.98 for 1 oz.
Thanks for the info! 🙂
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!
Thank you Kay! It warms my heart to know that you loved them 🙂
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!!
I’m so glad you love them Karen!
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 🙁
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.
I agree. You don’t even know there is white chocolate in the raspberry center.
🙂 yup!
Thank you! Finally found freeze dried raspberries, so will be trying tomorrow!
Yesss!!! Have fun 🙂
Can you use milk chocolate to cover the truffles instead of far chocolate
Yes you can use milk chocolate, it will be a bit sweeter than intended but will be delicious all the same.
What a great way to flavour truffles. I love freeze dried fruit and these look just gorgeous
I’m obsessed with freeze dried fruits, they’re the greatest invention ever, really gave these truffles an intense flavor!
Is the truffle filling pipe able?
You can pipe it if you don’t let it set completely, just refrigerate it partially to a pipe-able stage, maybe 15 mins.