These beautiful Raspberry Truffles are filled with a soft raspberry flavored white chocolate ganache and coated with thick dark chocolate. Tart yet sweet and perfectly balanced in flavor, when you bite into each homemade truffle and see its vibrant filling, you’ll realize they not only taste divine but are a feast for the eyes too!
Pair these truffles with lovely Raspberry Macarons for the ultimate gift combo.
Homemade Dark Chocolate Raspberry Truffles
If you love raspberry and dark chocolate, you are in for a treat with these raspberry truffles! They’re actually made with both white chocolate and dark chocolate, so you truly get the best of both worlds.
The white chocolate is turned into a ganache combined with freeze dried raspberry powder to create the tart raspberry flavor, while the dark chocolate coats the outside.
These homemade truffles are simple to make with just 5 ingredients. Though they do require some time as the ganache needs a few hours to chill, but they are so worth the wait.
Why You’ll Love This Decadent Treat
These homemade truffles are a delicious and beautiful treat. Here’s why we love them.
- Only 5 ingredients. Yup, that’s literally all you need. And two of those ingredients are chocolate!
- Perfect for gifting. Need something to gift a hostess? These raspberry truffles are perfect. They’re also lovely at both Valentine’s Day, Mother’s Day, and Christmas.
- Perfect balance of sweet and tart. The raspberry powder adds a bit of tart flavor to these truffles, which helps to balance the sweetness of the white chocolate. We love the combination of the dark chocolate against the white chocolate raspberry too.
What You’ll Need
This lovely treat is made with just 5 ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Heavy cream – Heavy cream helps to turn the white chocolate into a moldable ganache.
- White chocolate – Use either high quality chips or a finely chopped bar.
- Unsalted butter – It should be at room temperature but not melted.
- Freeze dried raspberries – You can buy vacuum packed freeze dried raspberries from Amazon, a health food shop, or in the fruits and nuts section of the grocery store.
- Dark chocolate – See notes below for the best chocolate to use for truffles.
What’s The Best Chocolate For Chocolate Covered Truffles?
As these are homemade chocolate truffles you should buy the highest quality chocolate you can afford. It will make the world of difference in taste and texture. You can find large bags of high quality chocolate chips by Callebaut or Ghirardelli on Amazon – those brands are two of my favorites.
Alternatively, you can buy good quality chocolate bars and chop it finely. Just be sure to avoid anything labeled as melting chocolate since these are higher end truffles.
Instead of coating the truffles in dark chocolate you can also use semi sweet chocolate instead. We really enjoy the contrast of the sweet white chocolate ganache and slightly bitter dark chocolate coating, but use whatever you prefer.
What Raspberries Should I Use?
You can use any freeze dried raspberries that you like. However, note that we recommend using whole freeze dried raspberries and then blitzing them yourself because while you can find freeze dried raspberry powder, it tends to clump.
How to Make Dark Chocolate Raspberry Truffles
These chocolate covered raspberry truffles take little skill to make, though you’ll need to account for plenty of chill time between a few of the steps, so the ganache and chocolate can set up properly.
(Scroll below to the printable recipe card for details and measurements.)
- Prepare the raspberries. Blitz the freeze dried raspberries until they’re a very fine powder then sift through a sieve into a small bowl to remove the seeds. (You don’t HAVE to sift out the seeds but we much prefer the smooth texture.)
- Melt the white chocolate. Place the white chocolate and butter in a heatproof bowl. Bring the heavy cream to a simmer over low heat, then pour over the white chocolate chips. Let stand for 5 minutes, then stir until melted, combined, and smooth.
- Add the raspberry powder. Add 5 heaping tablespoons of the raspberry powder to the bowl. Mix well then taste test and add more as desired. The strength of the raspberry flavor tends to vary from brand to brand. We typically end up using 10 tablespoons total.
- Chill. Cover the bowl with plastic and refrigerate for 2 hours.
- Form the balls. Once the mixture is firm but still shapeable, scoop out heaping teaspoonfuls and roll into a ball. Place on a baking sheet lined with parchment paper. Repeat until all of the the ganache is used. Refrigerate for 30 minutes.
- Melt the dark chocolate. Melt the dark chocolate in the microwave or over a double boiler.
- Dip the white chocolate raspberry truffles. Plunge each ball into the melted dark chocolate. Tap off excess and return to the tray. Sprinkle with leftover raspberry powder if desired.
- Let set. Let the raspberry truffles set at room temperature until the chocolate is hardened, then enjoy!
What If My Chocolate Doesn’t Melt Properly?
When you pour the cream over the butter and white chocolate, if you find that it isn’t melting you can melt it in a Bain Marie (aka doubler boiler.) To do this simply add a couple of inches of water to a saucepan set over a low heat and then place the heatproof bowl on top of the saucepan. Don’t allow the bottom of the bowl to touch the water. The warmth from the saucepan will melt the butter and chocolate into a smooth ganache.
Tips for Success
Here are a few tips to keep in mind while making your dark chocolate raspberry truffles.
- Take care to not scorch the cream. When you heat the cream, remove the heat source as soon as the cream starts to steam and small bubbles appear on the surface. If you allow the cream to boil you will scorch it and this will affect the flavor.
- The ganache does not get completely hard. The white chocolate ganache should not set completely hard, it will take a couple of hours to firm up in the fridge. Once you’ve rolled the balls pop them back into the fridge while you melt the chocolate so they hold their shape.
- Adjust the size of the truffles. If you want to make smaller or larger truffles just scoop out and roll more or less of the ganache.
- What’s the easiest way to dip the truffles in chocolate? We used a truffle dipping tool to dip the chocolates but you can use two forks or a spoon. Tap off as much of the excess as you can then leave the truffles to set at room temperature.
- Expect to have leftover chocolate. You might find you have some of the melted dark chocolate leftover after all the truffles have been dipped. This is necessary since there needs to be enough melted chocolate in the bowl to effectively plunge the truffles into.
- Allow the truffles to set at room temperature instead of in the fridge. Setting the truffles at room temperature instead of in the fridge ensures a perfectly smooth texture and you won’t get white areas on the truffles themselves.
How to Store Raspberry Truffles
- Counter. These chocolate covered raspberry truffles can be stored in an airtight container at room temperature for 2 to 3 days. Just be sure to keep them out of direct sunlight and away from any heat sources, as the chocolate can soften.
- Fridge. Alternatively, you can also store your dark chocolate raspberry truffles in the fridge for up to 2 weeks.
More Chocolate Truffles:
- Sugar Cookie Truffles
- Red Velvet Cake Truffles
- Bailey’s Chocolate Truffles
- Kahlúa Chocolate Truffles
- Orange Creamsicle Truffles
- 3/4 cup heavy cream
- 14 ounces white chocolate (high quality chips or finely chopped)
- 2 tablespoons unsalted butter , cubed and at room temperature
- 1.6 ounces freeze dried raspberries (approx 2 cups)
- 14 ounces dark chocolate (high quality chips or finely chopped)
- Put the freeze dried raspberries into a food processor. Blitz until they are a very fine powder. Place a sieve over a small bowl. Sift the blitzed raspberries into the bowl – this will remove most of the seeds. Set aside for now.
- Put the white chocolate chips and cubed butter into a large heatproof bowl.
- In a small saucepan add the heavy cream. Place over a low heat and bring to a simmer but do not allow the cream to boil.
- Pour the hot cream over the white chocolate chips and butter. Leave to stand for 5 minutes.
- Using a plastic spatula slowly stir the ingredients in the bowl until the chocolate chips and butter have melted and combined. (See notes for troubleshooting)
- Add 5 heaping tablespoons of the raspberry powder to the bowl mix well then taste the mixture to see how strong the raspberry flavor is. Add extra powder as needed (we typically use 10 tablespoons total.)
- Put some plastic wrap over the bowl and transfer it to the fridge for 2 hours.
- Line a baking sheet with parchment paper.
- When the mixture has firmed up scrape out a heaping teaspoonful and roll into a ball using your hands. Place the ball on the parchment paper. Repeat for the remaining mixture. You should be able to make approximately 25 balls.
- Put the tray into the fridge for 30 minutes.
- Meanwhile, melt the dark chocolate in a large bowl. You can do this in very short bursts in the microwave or by setting the bowl over a double boiler (saucepan filled with an inch of boiling water).
- Use a dipping tool or two forks to plunge each ball into the melted chocolate. Tap off the excess and put back on the tray to set at room temperature.Optional: Sprinkle some of the leftover raspberry powder on top of some of the truffles while the chocolate is still wet.