Chocolate Raspberry Truffles are little bites of happiness that mix rich, creamy chocolate with a burst of fresh raspberry flavor. These truffles are smooth on the inside with a silky texture that melts in your mouth, and they’re coated in a light dusting of cocoa powder or chopped nuts to add a bit of extra yum.
I love making these truffles because they’re surprisingly simple but feel so fancy—perfect for treating yourself or sharing with friends. One of my favorite things is how the tartness of the raspberries balances the sweetness of the chocolate perfectly, making each bite delightfully fresh and not too heavy.
When I serve them, I like to arrange them on a pretty plate or in a small box if I’m giving them as a gift. They’re great alongside a cup of tea or coffee, and I always find that they disappear quickly, which says a lot! Trust me, these truffles are a crowd-pleaser that bring a little extra joy to any day.
Key Ingredients & Substitutions
Raspberries: Fresh raspberries give the best flavor, but frozen works well too. If you can’t find raspberries, try strawberries or cranberries for a similar tartness.
Chocolate: Use good-quality semisweet or bittersweet chocolate. Dark chocolate gives a richer taste. If you prefer milk chocolate, it’s a sweeter alternative but don’t skip the quality!
Butter: Softened unsalted butter adds smoothness and richness. You can use margarine or coconut oil if you need a dairy-free option, but the texture might vary slightly.
Vanilla Extract: A little vanilla deepens the flavor—feel free to use almond or raspberry extract to tweak the taste.
Coating Chocolate: Dark chocolate for coating is best for a crisp shell. Coconut oil thins the chocolate for smoother dipping but is optional.
How Do You Get Smooth, Even Chocolate Coating on Truffles?
Chocolate coating can be tricky! Here’s how to get a nice, even shell:
- Chop chocolate finely for quick, even melting.
- Melt in short bursts (20 seconds), stirring well between to avoid burning.
- If chocolate is thick, add a small amount of coconut or vegetable oil to loosen it for dipping.
- Use a fork or dipping tool to lower truffles gently into chocolate, and tap the tool against the bowl’s edge to remove excess chocolate.
- Place dipped truffles on parchment paper and let them set at room temperature or in the fridge.
- Practice makes perfect—don’t worry if your first batch isn’t perfect; they’ll still taste amazing!
Equipment You’ll Need
- Medium saucepan – I like it because it’s perfect for cooking the raspberry mixture evenly.
- Fine mesh sieve – helps strain out seeds to keep the filling smooth.
- Mixing bowls – use one for the raspberry purée and one for melting chocolate; I recommend glass or stainless steel.
- Small spoon or melon baller – makes scooping uniform truffles easy.
- Parchment paper – keeps the truffles from sticking and makes cleanup easier.
- Microwave-safe bowl or double boiler – for melting chocolate smoothly.
- Dipping fork or toothpick – helps dip the truffles into chocolate without messing up the coating.
- Refrigerator – to chill and set your truffles once coated.
Flavor Variations & Add-Ins
- Use dark chocolate for a richer flavor or milk chocolate for a sweeter, creamier shell.
- Add a splash of Grand Marnier or Chambord to the raspberry purée for a boozy twist.
- Mix in chopped nuts, like pistachios or almonds, for crunchy texture.
- Roll finished truffles in crushed cookies or toasted coconut for extra flavor and texture.
Chocolate Raspberry Truffles
Ingredients You’ll Need:
- 8 oz (225g) fresh or frozen raspberries
- 1 cup (200g) granulated sugar
- 1 tablespoon lemon juice
- 8 oz (225g) semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 6 oz (170g) dark or bittersweet chocolate for coating
- 2 teaspoons coconut oil or vegetable oil (optional, for smoother coating)
- 2-3 tablespoons crushed freeze-dried raspberries or pink colored chocolate for decoration (optional)
Time Needed
This recipe takes about 15 minutes to prepare the raspberry filling, around 2 hours to chill the mixture, plus 20-30 minutes to shape, coat, and set the truffles. Plan for about 3 hours total, including chilling time.
Step-by-Step Instructions:
1. Making the Raspberry Puree:
In a medium saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Stir occasionally as the raspberries break down and the mixture thickens into a jam-like consistency, about 10-15 minutes. Remove from heat.
2. Straining and Cooling:
Pour the raspberry mixture through a fine mesh sieve into a bowl, pressing with the back of a spoon to extract as much puree as possible while leaving the seeds behind. Discard the seeds and let the smooth puree cool completely.
3. Mixing with Chocolate and Butter:
In a mixing bowl, combine the finely chopped semisweet chocolate, softened butter, and vanilla extract. Stir in the cooled raspberry puree until everything is smooth and blended. The mixture should be thick but spreadable.
4. Chilling the Mixture:
Cover the bowl with plastic wrap and put it in the refrigerator for at least 2 hours, or until firm enough to scoop and shape into balls.
5. Shaping the Truffles:
Line a baking sheet with parchment paper. Using a small spoon or melon baller, scoop out the raspberry-chocolate mixture and quickly roll it between your hands into smooth balls. Place the balls on the parchment-lined sheet and refrigerate again while you prepare the coating.
6. Melting the Coating Chocolate:
In a microwave-safe bowl, melt the dark chocolate and coconut oil (if using) in 20-second bursts, stirring well each time until smooth and fully melted.
7. Coating the Truffles:
Using a fork or dipping tool, dip each truffle into the melted chocolate, letting excess drip off before placing it back on the parchment paper. While the coating is still wet, drizzle with melted pink chocolate or sprinkle crushed freeze-dried raspberries for a decorative touch.
8. Setting and Storing:
Allow the truffles to set at room temperature or place them in the refrigerator until the chocolate hardens. Store the finished truffles in an airtight container in the fridge for up to one week. Before serving, let them sit at room temperature for a few minutes so they’re soft and creamy inside.
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Frozen raspberries work perfectly. Just thaw them fully and drain any excess liquid before cooking to avoid extra moisture in the mixture.
How Should I Store Leftover Truffles?
Store truffles in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before eating to soften the center.
Can I Make These Truffles Ahead of Time?
Absolutely! Prepare and coat the truffles a day or two in advance. Keep them refrigerated and decorate just before serving if you want a fresh look.
What Can I Substitute for Coconut Oil When Melting Chocolate?
If you don’t have coconut oil, use a neutral vegetable oil or leave it out entirely. The chocolate will still melt fine but may be a bit thicker for dipping.