Introduction

These Chocolate Raspberry Truffles combine rich white and bittersweet chocolate with the bright, tart flavor of freeze-dried raspberries. They’re elegant, indulgent treats perfect for gifting or savoring yourself. With a creamy texture and a burst of fruity goodness, they’re sure to impress.

A close-up view of a group of round chocolate truffles placed on a wooden surface, each truffle coated with smooth, glossy dark chocolate. Some truffles are plain with a shiny dark brown finish, while others have thin lines of drizzled chocolate across the top, adding texture. A few truffles are sprinkled with bright red powder, providing a contrast of color against the dark chocolate. The arrangement is dense, with truffles touching each other and a few red powder crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (1.25 ounces) freeze-dried raspberries, about 1 ½ cups, divided
14 ounces white chocolate, finely chopped
2 tablespoons unsalted butter, room temperature
¾ cup (178.5 g) heavy whipping cream
14 ounces bittersweet chocolate, chopped

Instructions

Step 1: Place the freeze-dried raspberries into a food processor and blend until a fine powder forms. Set a fine-mesh sieve over a small bowl and sift the powder to remove seeds or larger bits. Reserve about 2 teaspoons of powder for garnish and set the rest aside.
Step 2: Put the chopped white chocolate and butter into a large heatproof bowl.
Step 3: In a small saucepan, heat the heavy cream over low heat until it just begins to simmer, but do not let it boil.
Step 4: Pour the hot cream over the white chocolate and butter. Let the mixture sit for 5 minutes without stirring.
Step 5: Gently stir the mixture until smooth and fully combined.
Step 6: Add the raspberry powder one tablespoon at a time, whisking well after each addition.
Step 7: Cover the bowl tightly with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
Step 8: Line a baking sheet with parchment paper. Using a 1-tablespoon scoop, portion out the mixture into balls (about 26 truffles) and place them on the baking sheet.
Step 9: Chill the truffle balls in the refrigerator for 30-45 minutes, until firm.
Step 10: Melt the chopped bittersweet chocolate in a large heatproof bowl using a double boiler or microwave in 20-second bursts, stirring until smooth.
Step 11: Remove the truffles from the fridge in small batches. Working one at a time, dip each truffle into the melted chocolate, coating completely.
Step 12: Lift the chocolate-covered truffle out with a fork and place it on the parchment-lined sheet using a toothpick or another fork to slide it off.
Step 13: While the coating is still wet, sprinkle the reserved raspberry powder over the truffles for garnish.
Step 14: Let the truffles set at room temperature for about 1 hour, or refrigerate for 15 minutes to speed up setting.

Tips & Variations

For extra richness, use high-quality white and bittersweet chocolate brands known for smooth melting.
If freeze-dried raspberries are unavailable, substitute with freeze-dried strawberries or raspberries powder from specialty stores.
To add a hint of warmth, mix in a pinch of cinnamon or cayenne powder with the raspberry powder before folding it into the chocolate.
Use colored cocoa butter or edible glitter to decorate the truffles for a festive look.

Storage

Store the truffles in an airtight container in the refrigerator for up to 1 week. To keep them longer, freeze in a sealed container for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight. Reheat is not recommended as it may affect the texture and coating.

How to Serve

A small white plate piled with round chocolate truffles, some decorated with thin dark chocolate drizzle lines and others sprinkled with bright red powder. The truffles have a smooth, shiny dark brown coating, and one is cut open to show a light pink filling inside. Around the plate, fresh raspberries and a white bowl filled with raspberries sit on a white marbled surface, with scattered red powder adding color contrast. The overall look is rich and inviting with a mix of glossy chocolate and vibrant red fruit. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries contain moisture that can alter the texture and shelf life of the truffles, so freeze-dried raspberries are preferred for their concentrated flavor and dry texture.

Why do I need to sift the raspberry powder?

Sifting removes seeds and larger bits, ensuring a smooth texture in the truffle mixture and a delicate finish when used as a garnish.

Chocolate Raspberry Truffles Recipe

Print Recipe

★★★★★

5 from 63 reviews

These decadent Chocolate Raspberry Truffles combine the tart brightness of freeze-dried raspberries with the rich creaminess of white and bittersweet chocolate. Rolled in a smooth chocolate coating and garnished with raspberry powder, these bite-sized treats are perfect for special occasions or an indulgent dessert.

Author: Kai
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 3 hours 35 minutes
Yield: About 26 truffles 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Raspberry Powder

1 package (1.25 ounces) freeze-dried raspberries (about 1 ½ cups), divided

Truffle Base

14 ounces white chocolate, finely chopped
2 tablespoons unsalted butter, room temperature
¾ cup (178.5 g) heavy whipping cream

Chocolate Coating

14 ounces bittersweet chocolate, chopped

Instructions

Prepare Raspberry Powder: Place freeze-dried raspberries into a food processor and blend until a fine powder forms. Sift this powder through a fine-mesh sieve into a small bowl to remove seeds and larger bits. Reserve about 2 teaspoons for garnishing later.
Make Truffle Mixture: Put the chopped white chocolate and butter into a large heatproof bowl. In a small saucepan, heat the heavy cream over low heat until it just begins to simmer, avoiding boiling. Pour the hot cream over the chocolate and butter. Let it sit undisturbed for 5 minutes.
Combine Ingredients: Gently stir the mixture until smooth and fully melted. Gradually add the raspberry powder one tablespoon at a time, whisking thoroughly after each addition until fully incorporated.
Chill Truffle Base: Cover the bowl tightly with plastic wrap and refrigerate for 2 hours, or until the mixture is firm enough to scoop.
Scoop Truffle Balls: Line a baking sheet with parchment paper. Using a 1-tablespoon scoop, portion the mixture into balls (about 26), placing each on the lined sheet. Chill again for 30-45 minutes until firm.
Melt Bittersweet Chocolate: Place chopped bittersweet chocolate in a heatproof bowl and melt using a double boiler method or microwave in 20-second bursts, stirring between each until smooth.
Coat Truffles: Working in small batches, dip each truffle into the melted chocolate making sure it is fully covered. Lift with a fork and use a toothpick or second fork to transfer it back onto the parchment-lined sheet.
Garnish and Set: While the coating is still wet, sprinkle reserved raspberry powder over each truffle for a decorative touch. Let truffles set at room temperature for about 1 hour or refrigerate for 15 minutes to speed up setting.
Store: Keep truffles stored in an airtight container in the refrigerator for up to 1 week or freeze for longer preservation.