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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Hi! I was wondering if it was possible to ship these overnight? Do they need to be cold/refrigerated or can they be left at room temperature.
Hi Jia, I would not recommend shipping these. Overnight may be okay but they should be kept refrigerated because the truffle filling is made with fresh cream and no preservatives. However, you would also want to consider how fragile they are and may not stand up to the shipping process unless packed very well.
Loves this recipe! I had a good amount of the dark chocolate left over so I might dip them twice for a little thicker shell next time but they we’re definitely a hit in our house!!
I just made these. They are scrumptious. My only disappointment was that the color of the raspberry filling was much paler than your photos and I followed the recipe to the letter. Any suggestions before I make the next batch?
Hi Callie, the only thing I can think of is different brand may yield different color though I don’t understand why it would, I used the Target brand in these photos. Did you use the correct amount of dried raspberries? I didn’t use any food color but if you want deeper color you could add some red food coloring, but I really don’t think it’s necessary.
I’ve made these a few times but infused with cannabis and they are absolutely amazing! One of my favorite desserts!
Love it!! Thanks for trying the recipe 🙂
I’m vegan and was wondering a dairy substitute for the heavy cream that would yield the same results?
Coconut milk from the can.
I did not infuse these with cannabis but they were delicious! O.M.G!
I’m so excited to try this recipe! My favorite flavor combination of raspberry and dark chocolate! I thought I had all the ingredients but I forgot the cream. 😕 Can I use almond milk or evaporated milk instead?
Hi Frances, I don’t recommend substituting heavy cream with either since the consistency of almond milk and evaporated milk are not as thick as heavy cream, they also don’t have as much fat content which will give your truffle filling its creaminess. I think it is best if you can get heavy cream for this recipe, it will be worth the wait and effort!
Will do. I’ll wait until I get to the store. Thanks for responding so quickly.
Hi,
For the freeze dried raspberries do you use frozen raspberries or is it something different?
It’s freeze dried, not frozen. You can get it in a package at the store, it’s usually in the aisle with nuts and dried fruits. It’s like this but I couldn’t find the raspberry one online.
These truffles are amazing! I made them for a tea and the ladies raved about them. I’m making them for my annual Christmas tea as a favor. Will try the pineapple ones which I’m sure are equally yummy. Thank you for these recipes
Thank you Natalie! Glad to hear you enjoy them, be sure to let me know when you try the pineapple one 🙂
Yum! I made these for my husband who loves the combination of raspberry and dark chocolate. A definite winner!!
These are yummy and, outside of the fridge times, doesn’t take much time. A hint: don’t scrape the food processor for the dust on the side. It rolls up into litle cylinders.
Question: Are fruit and chocolate amounts by volume or weight?
Hi Judy, the fruit and chocolate are weight in ounce.
Can chocolate chips be used instead of the melting wafers? I can’t find the wafers in my small town & I really want to make these truffles!
Hi Kristin, can you find just regular dark chocolate bars, the type for eating not the baking bars? Chocolate chips tend to have stabilizing ingredients to help them keep their shape in the oven so melting them might not yield the best results. But if you cannot find any other type of chocolate, then I would say go ahead and use the chocolate chips.
Hi I want to make this but everywhere I look the freezer dried raspberries are super expensive. Is there something else I can use? Thanks
Hi Kerri, sorry it won’t work with anything else but freeze dried to add flavor without adding liquid. Have you tried Target? Their good & gather brand freeze dried raspberry is $3.50.
Try Trader Joes if you have one nearby.
I cannot wait to try these! How long will they last if stored in air tight container in the refrigerator? Thank you.
Gail
Hi Gail, you can keep it up to 2-3 weeks.
I can not find the white chocolate melting wafers they all have vanilla flavor in them
Yes, that’s the one, they are vanilla flavored.
I used freezed-dried strawberries and it turned out great! I found them at my local Kroger store.
Great to hear Carol!
these are sooooo delicious and look great too… ! I need to make more for the holidays but want to freeze them – any reasons why they wouldn’t freeze well?
Thanks Ruth! I have not tried freezing these before. I usually keep store bought truffles in the fridge for months, so I would imagine these will last in the fridge for a while as well. The only reason I would be cautious is the humidity in the freezer and thawing will cause condensation on the chocolate shell and it may get discolored due to the sugar bloom, won’t be pretty for gifting anymore. Let me know if you try freezing them and if successful!
Thanks for that… so I froze the first batch (minus those that needed to be eaten as ‘testers’!)… took a couple out of the freezer about an hour ago and can report back that they taste as delicious as when they were first made…., no bloom occurred (maybe I was lucky?) and so I have another batch already chilling before being dipped and decorated. Defrosted them 30 mins at room temp and 30 mins in the fridge. Outer shell lost a little of the high gloss shine, but nothing very noticeable… they are so tasty though that I doubt they’ll hang around long enough for anyone to query anything!! Great recipe so massive thanks from the UK!!
Thanks for reporting back Ruth!!
This recipe sounds delicious! Would I be able to use freeze dried raspberry powder? And if so would I be the 28g still since they are already ground up? Thanks!
Hi Melissa, yes absolutely. If you have it in powder form already, even better, and it is correct to use gram measurement.
Could you tell me if these require refrigeration for storing? Or is it not necessary. Thank you.
Yes, I would keep refrigerated since the center truffles are made with cream.