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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These are excellent and love how they aren’t overly sweet! I made some with dark choc instead of white choc to cut down on the sugar & they are phenomenal. You just melt dark choc instead of the white. Obviously you could use milk choc instead too for sweeter taste but the dark are pretty extraordinary!!
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!!
Thank you so much Michelle for your feedback! I’m glad to hear that you’re hooked 🙂
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.
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.
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.
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.
Love this recipe.
However, I live in the UK, please could you tell me what the UK measurements would be.
Thanks
Karen
Hi Karen, I’ve added the gram measurement to the recipe card.
Thanks for sharing! DO they keep long?
Hey Vanessa, you can refrigerate them and keep them for a while. I’d say 1 – 2 weeks.
These look so good! What a delicious treat to make for for Valentines Day!
Thanks Suzanne. They sure are, I hope you try it!
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.
Thanks Cheri!! I’m glad you enjoy these 😊
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.
Thank you for all the tips Sarah! This will be really useful for those who don’t like white chocolate very much.
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 !
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.
I found a 1 1/2 ounce bag at target for $1.50 yesterday, 25 November 2019.
Awesome!! I hope you enjoy the truffles!