These deliciously decadent Dark Chocolate Raspberry Truffles are the perfect treat for a special occasion like Valentine's Day or edible gift for the Holidays. They are super easy to make with 4 ingredients only.
Why we love this recipe
Chocolate and Raspberries is a flavour match made in heaven. The intense Dark Chocolate works perfectly with the fresh, slightly tangy taste of Raspberries. Roll the two together into delicious little No-Bake Raspberry Truffles and you've got yourself a perfect decadent bite!
The Chocolate Ganache filling (similar to a classic French Chocolate Truffle) is packed with freeze dried Raspberries. The melt-in-your-mouth centre is then coated in a thin, crunchy shell of Dark Chocolate. These truffles have the perfect mix of texture - all with 4 ingredients only!
If you love these truffles, you might also like these White Chocolate Strawberry Truffles!
Scroll down to recipe card below for all quantities
- Chocolate: I used a 70% Cocoa Dark Chocolate, but you can use a less intense one if preferred. Made sure to use a good quality Cooking Chocolate, either in the form of a chopped Cooking Chocolate Bar or Couverture Chocolate Callets/Pistoles (what I used here). Don't use chocolate chips or chocolate candy that won't melt properly.
- Cream: Thickened / Heavy Cream (heavy whipping cream), at least 30% fat content. You can use a plant-based cream (with similar fat content) to make these truffles dairy-free.
- Honey: optional, used to slightly sweeten the ganache and help create a smooth, creamy texture.
- Raspberry Powder: made from Freeze-Dried Raspberries. You can either use freeze dried raspberries blended into a fine powder or simply use pre-made raspberry powder. Don't use fresh raspberries that will release a lot of moisture and mess up the texture of the raspberry truffles.
- Vanilla: add a teaspoon of vanilla extract or paste for extra flavour.
- Raspberry Jam or Raspberry Puree: for an extra touch of raspberries, you could freeze small dollops of raspberry jam or puree and roll the chocolate ganache around them. It will create a delicious raspberry heart inside the truffles!
- Salt: just a pinch of salt will enhance the flavours of the truffles.
How to make Raspberry Chocolate Truffles
Making the Chocolate & Raspberry Filling
- If using freeze-dried raspberries, place them in a small food processor or blender and blend until you get a fine powder. A few small chunks are fine, but if you want an extra smooth finish, you can also sift the powder though a sieve.
- Place the finely chopped Chocolate Bar (Couverture Chocolate pistoles) in a small heat-proof bowl. Put in the microwave for 30 seconds to 1 minute, or until the bottom of the chocolate has started to melt. No need to fully melt the chocolate at this point.
- Place the Cream and Honey in a small saucepan and bring to a simmer. The cream does not need to boil, just be warm enough to melt the chocolate.
- Photo 1: Pour about half of hot cream over the partially melted chocolate.
- Photo 2: Leave for a minute then gently stir with a spatula until all the cream has been incorporated.
- Photo 3: Add the rest of the cream and gently stir until the chocolate has completely melted and you get a smooth, shiny ganache. Optionally, use an immersion blender to blend the cream into the chocolate and create a perfect emulsion.
If you still see small bits of unmelted chocolate at this point, place in the microwave for a few seconds to finish melting. Be careful not to heat up for too long or the chocolate might burn.
- Photo 4: Add the Raspberry Powder and whisk it in until combined.
Rolling & Coating the Truffles
- Photo 5: Pour the chocolate mixture into a small baking dish or airtight container and place in the refrigerator for about 2 hours - or until the ganache has set firm.
- Prepare a baking sheet with baking paper or parchment paper.
- Photo 6: Using a small Ice Cream or Cookie Scoop (I used a 1,5 tablespoon scoop), pick up some of the chilled ganache. Roll between your hands to create a small ball.
If you find it hard to roll and the chocolate is melting between your hands, place back in the fridge for another 30 minutes. If the chocolate is too hard to easily roll, leave at room temperature for 15 to 20 minutes.
- Place the truffles on the lined baking sheet and place in the freezer for 15 minutes, or fridge for 30 minutes.
- Photo 7: finely chop the chocolate for the truffle coating and place in a small heat proof bowl. Place in the microwave and melt in 30 seconds intervals, stopping to stir each time. Continue until the chocolate is completely melted and smooth.
Alternatively, melt the chocolate over a double boiler. Put the heat-proof bowl over a small saucepan filled with a little bit of water, making sure the water doesn't touch the bottom of the bowl. Turn on low to medium heat and gently stir the chocolate until completely melted.
- Photo 8: Dip each chocolate ball into the warm melted chocolate and flip around to fully coat them. Using a small fork or a truffle dipper, pick up the truffle. Gently tap the fork / dipper against the side of the ball to remove any excess chocolate.
- Tip the raspberry truffle back over the lined tray and optionally sprinkle with more Raspberry Powder. You could also coat them with some cocoa powder or shredded coconut for example.
- Place in the fridge to chill for 30 minutes, or until ready to serve.
Simply blend freeze dried raspberries in a small blender or food processor until you get a fine powder. Optionally, sift through a thin mesh sieve to remove any seeds or lumps.
Using a good quality Cooking Chocolate (usually in the form of a bar) or Couverture Chocolate (Callets / Pistoles) will give you the best results. Avoid using eating chocolate bar or chocolate chips/ chocolate candy that will not melt smoothly.
The chocolate used for the coating can be substituted with milk or white chocolate equally.
For the centre of the truffles, the ratio of cream to chocolate to make ganache will be different for white and milk chocolate. That is because these types of chocolate contain less cocoa butter than dark chocolate, so you need less cream to achieve the same consistency.
For a dark chocolate ganache, use a 1:1 chocolate to cream ratio (100 gr for 100 gr for example). For white chocolate, the ratio drops to 4:1 chocolate to cream (100 gr for 25 gr), and 2:1 for chocolate to cream with milk chocolate (100 gr for 50 gr).
Note that these ratio can vary based on the brand of chocolate you use and how much cocoa butter they individually contain.
Yes, the honey is optional here. You can use a less intense dark chocolate to make these truffles sweeter without any other addition!
Tips & Troubleshooting
- Why is the chocolate ganache grainy or has split: this usually happens when the emulsion between the chocolate and cream has failed, and the fat starts to separate from the mixture. You can try to smooth out the ganache with an immersion blender. Make sure not to move the blender up and down too much or it will create lots of air bubbles.
- How to you keep truffles from melting: make sure to properly chill the chocolate every time you handle it. The truffle will melt if too warm, so it is best to keep it in the fridge until ready to serve. The chocolate coating will take longer to melt so it is fine to have the coated truffles at room temperature for a little while.
- How to fix runny chocolate truffles: runny or soft truffles are usually due to not enough chilling, or an incorrect ratio of chocolate to cream. Depending on the specific cocoa butter content of your chocolate, the required amount of cream could vary. If the ganache does not set after a few hours, it means it needs less cream (or more chocolate).
Storing & Freezing
These raspberry chocolate truffles should be stored in an airtight container in the fridge for up to a week for the best texture.
Although I do not recommend freezing the finished truffles, you could freeze the chocolate and raspberry centre for a month and coat them with chocolate when ready to serve.
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
- 180 gr Dark Cooking Chocolate - 70 % Cocoa
- 180 ml Thickened / Heavy Cream
- 15 ml Honey - optional
- 10 gr Raspberry Powder - or freeze dried raspberries, blended into a powder
- 150 gr Dark Cooking Chocolate - 70 % Cocoa
- 5 gr Raspberry Powder - or to taste
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- If using freeze-dried raspberries, place them in a small food processor or blender and blend until you get a fine powder. Sift the powder though a sieve to remove any seeds or lumps.
- Place the finely chopped Chocolate Bar (Couverture Chocolate pistoles) in a small heat-proof bowl. Put in the microwave for 30 seconds to 1 minute, or until the bottom of the chocolate has just started to melt. Set aside.
- Place the Cream and Honey in a small saucepan and turn on low to medium heat. When it starts to simmer, remove from the heat and pour about half of the liquid over the Chocolate.
- Leave for a minute then gently stir with a spatula in a circular motion until all the cream has been incorporated.
- Add the rest of the cream (see note 1) and stir until the chocolate has completely melted and you get a smooth, shiny ganache (see note 2).
- Mix in the Raspberry Powder, then pour into a small baking dish or airtight container. Place in the refrigerator for about 2 hours - or until the ganache has set firm (see note 3).
- Prepare a small baking tray with baking paper / parchment paper.
- Using a 1,5 tablespoon Scoop, pick up some of the chilled ganache and roll it between your hands to shape a small ball (see note 4).
- Place the truffles on the prepared tray and put in the freezer for 15 minutes, or fridge for 30 minutes.
- Finely chop the chocolate for the truffle coating and place in a small heat proof bowl. Place in the microwave and melt in 30 seconds intervals, stopping to stir each time. Continue until the chocolate is completely melted and smooth.
- Dip each chocolate ball into the warm melted chocolate and move around to fully coat them. Pick up the truffle with a small fork or truffle dipper. Gently tap the fork / dipper against the side of the ball to remove any excess chocolate and place back on the lined tray. If the melted chocolate starts to harden, melt again until fluid.
- Optionally, sprinkle the truffle with Raspberry Powder before the chocolate has started to set.
- Place in the fridge to chill for 30 minutes, or until ready to serve.
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- If the remaining cream has cooled down too much at this point, reheat it up slightly before adding it to the chocolate.
- If there are still some small chunks of unmelted chocolate at this point, place in the microwave for a few seconds to finish melting. Be careful not to heat up for too long or the chocolate might burn.
- The exact time it will take for the ganache to set can vary based on the chocolate you use and how shallow the dish is. If the ganache seems to be still quite soft, continue to chill until it hardens and can be rolled into a ball.
- If you find it hard to roll and the chocolate is melting between your hands, place back in the fridge for another 30 minutes. If the chocolate is too hard to easily roll, leave at room temperature for 15 to 20 minutes.