Introduction

Raspberry truffles combine the creamy richness of white and dark chocolate with the bright, fruity flavor of raspberry powder. These bite-sized treats are perfect for special occasions or an elegant homemade dessert.

The image shows several round chocolate truffles on a white marbled surface. Each truffle has a smooth dark brown chocolate outer layer with drizzled lines of darker chocolate on top, sprinkled with bright red powder. One truffle is cut in half and placed on top, showing three layers: a thin dark chocolate shell, a thick bright pink creamy filling with a slightly crumbly texture inside, and an inner part of the same pink color. The truffles are stacked close together, highlighting their round shape and rich textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 ounces white chocolate chips
8 ounces dark chocolate chips
¼ cup heavy cream
4 tablespoons raspberry powder (dried)

Instructions

Step 1: In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Heat in 15-second increments, stirring well between each until fully melted and smooth.
Step 2: Stir the raspberry powder into the melted white chocolate mixture until evenly combined.
Step 3: Refrigerate the mixture for 10 to 15 minutes, until it becomes stiff but not hard enough to lose its pliability for rolling.
Step 4: Using a small cookie scoop, portion the filling and roll each into smooth, round balls with clean hands.
Step 5: Arrange the truffle balls on a baking sheet lined with parchment paper.
Step 6: In a separate bowl, melt the dark chocolate chips in the microwave using 15-second intervals, stirring in between until smooth.
Step 7: Dip each truffle individually into the melted dark chocolate, using a fork to coat fully. Let excess chocolate drip off, then scrape the bottom of the fork on the bowl’s edge to remove extra chocolate.
Step 8: Place the coated truffles back onto the parchment-lined baking sheet.
Step 9: Chill the truffles in the refrigerator for 10 minutes, or until the chocolate coating sets.
Step 10: Remove the truffles from the fridge and transfer remaining melted chocolate into a zip-top bag or piping bag.
Step 11: Drizzle the reserved chocolate over the truffles and sprinkle with additional raspberry powder to decorate.
Step 12: Return the decorated truffles to the refrigerator for up to 10 minutes to allow the drizzle to set before serving.

Tips & Variations

Use high-quality chocolate for the best flavor and smooth texture.
For a stronger raspberry flavor, increase the raspberry powder slightly or add a small amount of raspberry extract to the filling.
Try rolling the truffles in finely chopped nuts or shredded coconut instead of or in addition to raspberry powder for texture variation.
If the filling softens too much while rolling, briefly chill it again to firm up.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before serving to soften slightly. For longer storage, freeze in a sealed container for up to one month; thaw in the refrigerator before serving.

How to Serve

The image shows many small chocolate balls placed in white paper and brown paper liners on a white marbled surface. Each chocolate ball is dark brown with a smooth, shiny texture, drizzled with thin lines of dark chocolate on top, and sprinkled with bright red powder. Some balls are cut in half, showing a smooth, bright pink filled center inside. Scattered around the chocolates are small dark chocolate chips and fresh red raspberries, adding color contrast. In the upper left corner, there is a white bowl filled with the same bright pink filling. The overall scene looks neat and colorful. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without raspberry powder?

Yes, you can omit the raspberry powder for plain white chocolate truffles or substitute with other flavor powders like cocoa or matcha for variety.

What is the best way to melt chocolate without burning it?

Microwaving in short 15-second bursts and stirring in between helps melt chocolate evenly without burning. Alternatively, use a double boiler for gentler, controlled heat.

Raspberry White and Dark Chocolate Truffles Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

Delight in these luscious Raspberry Truffles made with a smooth blend of white chocolate and raspberry powder, coated with decadent dark chocolate. Perfectly bite-sized, these truffles offer a rich, fruity flavor with a satisfying creamy texture, ideal for elegant dessert platters or sweet gifts.

Author: Kai
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: Approximately 30 truffles 1x
Category: Dessert
Method: Microwaving and No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Filling

11 ounces white chocolate chips
¼ cup heavy cream
4 tablespoons dried raspberry powder

Coating and Decoration

8 ounces dark chocolate chips
Additional dried raspberry powder for garnish

Instructions

Melt White Chocolate: In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Heat in 15-second increments, stirring well between each interval until the mixture is fully melted and smooth.
Mix Raspberry Powder: Stir the raspberry powder into the melted white chocolate mixture until evenly incorporated, giving the filling a vibrant color and fruity flavor.
Chill Filling: Refrigerate the mixture for 10 to 15 minutes until it is firm enough to roll but not completely hardened.
Form Balls: Using a small cookie scoop, portion the chilled filling and roll each scoop into a smooth, round ball with clean hands.
Prepare Baking Sheet: Place the truffle balls on a parchment paper-lined baking sheet, spacing them apart slightly for easier handling.
Melt Dark Chocolate: In a separate medium bowl, melt the dark chocolate chips in 15-second microwave increments, stirring between each until fully melted and glossy.
Dip Truffles: Individually dip each truffle ball into the melted dark chocolate using a fork. Roll to coat completely and allow excess chocolate to drip off. Scrape the bottom of the fork on the bowl’s edge to remove extra chocolate before placing the truffle back on the parchment.
Set Coating: Refrigerate the coated truffles for about 10 minutes, or until the dark chocolate layer has fully set.
Decorate: Transfer any remaining dark chocolate into a piping bag or Ziplock bag with a small corner snipped off. Drizzle the chocolate over the set truffles for an elegant finish, then sprinkle additional raspberry powder on top.
Final Chill: Place the decorated truffles back in the refrigerator for up to 10 minutes to allow the drizzle and garnish to set completely before serving.

Notes

Use good quality chocolate chips for the best flavor and texture.
Raspberry powder adds natural color and flavor without adding moisture; ensure it’s fully dried.
If you do not have a piping bag, a Ziplock bag with a small cut corner works great for drizzling chocolate.
Store truffles in an airtight container in the refrigerator for up to one week.
Bring truffles to room temperature before serving to enhance the flavors.

Keywords: Raspberry truffles, white chocolate truffles, dark chocolate coating, raspberry powder dessert, easy truffles, no-bake dessert, homemade chocolates