Print

Raspberry Chocolate Truffles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

These raspberry chocolate truffles offer a heavenly balance of tart freeze-dried raspberries combined with creamy, rich dark chocolate ganache. Coated in smooth dark chocolate, these truffles are a sophisticated, delightful treat perfect for special occasions or an indulgent bite at any time.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 30 truffles
  • Category: Specialty Desserts
  • Method: No-Cook
  • Cuisine: American

Ingredients

Raspberry Chocolate Truffles

  • 3/4 cup + 2 Tbsp heavy cream (210g)
  • 1 cup good quality semi-sweet or dark chocolate, chopped finely (175g) – at least 60% cocoa solids
  • 2 Tbsp unsalted butter, cubed (30g)
  • 1 Tbsp light corn syrup (optional) (15ml)
  • 1/2 tsp fine salt (3g)
  • 1/3 cup freeze-dried raspberries (30g)

Truffle Coating

  • 1 cup or 8 oz. semi-sweet or dark chocolate chips (175g)
  • 1 Tbsp vegetable shortening or coconut oil (12g)

Instructions

  1. Heat the cream: Warm 3/4 cup plus 2 tablespoons of heavy cream in a heatproof bowl in the microwave in 15-second bursts until it just begins to bubble, about 1 minute total.
  2. Create the ganache: Pour the hot cream over 1 cup of finely chopped semi-sweet or dark chocolate, plus the cubed butter, corn syrup, and salt. Ensure the chocolate is fully submerged, then let stand for 1 minute to soften.
  3. Combine mixture: Slowly stir the cream and chocolate together until smooth, reheating briefly in 15-second intervals if needed to fully melt the chocolate.
  4. Fold in raspberries: Gently fold in 1/3 cup of freeze-dried raspberries into the ganache with a rubber spatula.
  5. Chill ganache: Cover the bowl with plastic wrap to prevent a skin and allow the mixture to thicken and cool to room temperature for 1 hour, or refrigerate for 30 minutes to speed up the process.
  6. Form truffle balls: Scoop tablespoon-sized pieces onto a parchment-lined baking sheet. If sticky, chill the scoops for 30 minutes to firm, then roll into smooth balls by hand.
  7. Melt coating chocolate: In a small bowl, melt 1 cup of semi-sweet or dark chocolate chips with 1 tablespoon of vegetable shortening or coconut oil in 20-second increments, stirring until smooth and glossy.
  8. Coat truffles: Using a toothpick or scribe, dip each truffle into the melted chocolate, swirling to fully coat. Tap the bottom against the bowl edge to remove excess chocolate, then return to the parchment-lined sheet.
  9. Firm and garnish: If truffles soften while dipping, chill them for 5-10 minutes to firm. Optionally, garnish with crushed dried raspberries on top for extra tartness and visual appeal.
  10. Store properly: Store truffles in an airtight container at room temperature for 3-4 days or refrigerate up to 2 weeks. Serve at room temperature for best flavor and texture.

Notes

  • If using milk chocolate for the ganache, use 1 1/4 cups (210g) of milk chocolate instead of semi-sweet or dark chocolate.
  • Freeze-dried raspberries add intense tartness without moisture, so fresh raspberries are not recommended.
  • Vegetable shortening or coconut oil helps create a smooth, shiny chocolate coating.
  • Truffles may be rolled in sprinkles or chopped chocolate instead of dipping if preferred.
  • Letting truffles come to room temperature before serving ensures the best flavor and texture experience.

Find it online: https://zaracooking.com/raspberry-chocolate-truffles-recipe/