Craving the delectable combination of dark chocolate and raspberry in one quick and easy dessert? Look no further than these elegant raspberry truffles. They take just minutes of prep time, and can be made ahead of time.
Fortunately, these raspberry truffles don't take any ingredients that you can't get at your local grocery store. If you are a baker, you probably have all of these ingredients in your pantry already.
- Chocolate: dark (60% or higher) is best for this recipe. Choose a chocolate you enjoy eating plain, which means you'll enjoy the truffles too. Chips are fine in this recipe; there's no need to buy a baking bar.
- Cream: always use heavy whipping cream for ganache. Half-and-half has a lower fat content, which won't work here.
- Raspberry Jam: you'll save time by using seedless, but you can always heat seeded jam and strain out the seeds if you don't have seedless.
- Cocoa Powder: this is the unsweetened baking kind, not hot chocolate mix.
See recipe card for full information on ingredients and quantities.
- Vegan: use vegan chocolate and vegan coconut cream.
- Raspberry Filled: form the cooled ganache mixture around a fresh raspberry.
- Extra Chocolate: skip the cocoa powder coating and dip the truffles in melted chocolate using two forks.
- Fancy: drizzle the chocolate-dipped truffles with melted candy melts that are pink, red, or white.
- Other Coatings: try coconut, chopped nuts, sprinkles, freeze-dried raspberries that have been ground to a powder, or finely crushed pretzels.
How to Make
Gather the ingredients.
- Heat the cream over medium heat until it barely begins to simmer.
- Whisk the chocolate chips into the heated cream until smooth. Add the raspberry jam and whisk again until smooth.
3. Pour the ganache mixture into a bowl.
4. Chill in the fridge uncovered until firm, about 2 hours.
5. Roll the chilled ganache into balls with your hands or use a small cookie scoop, then roll the balls in the cocoa powder.
6. Enjoy! Store leftovers in a cool, dry place or in the refrigerator. They taste best when eaten the same day or freeze for maximum freshness.
A chocolate truffle is so named because is looks like the truffle fungus. Chocolate truffles don't have any of the fungus truffles in them - good thing! A traditional chocolate truffle is made from ganache, a heated and cooled mixture of chocolate and cream, that has been rolled into balls and coated in more chocolate or rolled in cocoa powder.
It's a very simple process. Simply heat heavy cream in a saucepan over medium heat until it begins to simmer, then whisk in the chocolate until the mixture is smooth. Then, chill and roll into balls.
These raspberry truffles have a mild raspberry flavor due to the seedless jam that's added to the ganache. They have a strong bittersweet chocolate flavor and are indulgently creamy and have a smooth texture. The unsweetened cocoa powder coating on the outside adds a hint of bitterness to counteract the sweetness.
Yes, you absolutely can freeze them. Seal them inside of an airtight container or a zip-top freezer bag and freeze for up to 3 months. Defrost the raspberry truffles at room temperature before enjoying. Don't microwave, as that will cause them to soften too much.
If you're looking for other bite-sized desserts to serve with this recipe, make sure to try our recipes for coffee truffles, lemon truffles, strawberry truffles, French chocolate truffles, and coconut truffles.
- Use dark chocolate (at least 60% cacao) for the best flavor.
- Make sure not to overheat the cream, or the ganache may split and you'll have to start over again.
- If the ganache is too stiff to roll into balls, let it sit at room temperature for a few minutes.
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Dark Chocolate Raspberry Truffles
- Pour the mixture into a bowl and chill uncovered for at least 2 hours, or until the mixture is firm enough to roll into balls using your hands or a small cookie scoop.
- Scoop the chilled ganache out of the bowl with a spoon and roll into truffle-sized balls. Roll the truffles in the cocoa powder as you go.
- The truffles have the best raspberry flavor and texture on the same day they are made. Store leftovers in an airtight container in the refrigerator or freeze for up to 3 months then thaw on the counter at room temperature.
- Be sure to use dark chocolate with at least 60% cacao for the best flavor.
- Don't overheat the cream, or it may cause the ganache to split.
- Is the chilled ganache too hard to roll? Let it sit out at room temperature for a few minutes and try again.
Serving sizes and nutritional information are only an estimate and may vary from your results.