Chocolate Raspberry Truffles are a perfect little treat for Valentine’s Day. These truffles combine rich, smooth chocolate with the bright, fresh taste of raspberries, making every bite feel special. The outside is silky and glossy, while the inside melts in your mouth with just the right hint of raspberry sweetness.
I love making these truffles because they’re surprisingly easy but look and taste like something from a fancy chocolatier. I usually roll them in cocoa powder or chopped nuts, which adds a nice texture. Plus, the raspberry flavor gives them a wonderful freshness that balances the chocolate beautifully. They always get compliments whenever I bring them out!
For serving, I like to place them in little paper cups and arrange them on a pretty plate. They make a sweet finish to a Valentine’s dinner or a lovely gift to hand out to friends and family. Whenever I make these, it feels like a little celebration in every bite, and that’s what makes them so special to me.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Raspberries: Fresh raspberries give a fresh, tart flavor, but frozen work just as well. If raspberries aren’t your favorite, strawberries can be a nice alternative for a sweet berry touch.
White Chocolate: Quality white chocolate melts smoothly and adds creaminess. If you can’t find white chocolate, try a sweet white baking chocolate or even white chocolate chips.
Dark Chocolate: The coating’s richness depends on the dark chocolate. I prefer at least 70% cocoa for a nice contrast to the berry sweetness. If you want it lighter, use milk chocolate instead.
Coconut Oil or Butter: Adding a little coconut oil or butter makes the chocolate coating silky and easier to dip. You can skip this if you want a firmer shell.
How Do You Get Smooth, Evenly Coated Truffles?
Coating the truffles with chocolate can feel tricky but is key to a pretty finish. Here’s my approach:
- Gently melt your dark chocolate with a little coconut oil or butter. Stir constantly to stop it from burning.
- Use a fork or dipping tool to lower the chilled truffle balls into the chocolate. This helps coat every side evenly.
- Lift them out, tap off excess chocolate gently on the bowl’s edge, and place them on parchment paper.
- Work quickly if using freeze-dried raspberry bits for garnish, sprinkling them over before the chocolate sets for a pretty look.
- Store the truffles in a cool place to let the chocolate harden fully without cracking.
Taking these steps gives you smooth, glossy chocolate shells that make these truffles look as good as they taste!
Equipment You’ll Need
- Small saucepan – perfect for cooking the raspberry mixture gently without burning.
- Fine mesh sieve – helps remove raspberry seeds for a smooth truffle filling.
- Heatproof bowl – essential for melting chocolate safely over simmering water or in the microwave.
- Melon baller or teaspoon – makes scooping and shaping truffle balls quick and neat.
- Parchment paper – keeps truffles from sticking while they chill and set.
- Dipping tools or fork – great for coating truffles evenly with melted chocolate.
Flavor Variations & Add-Ins
- Add a splash of liqueur like Chambord or Grand Marnier to the raspberry puree for a boozy twist.
- Mix in finely chopped toasted nuts inside the truffle for a crunchy surprise.
- Use white or milk chocolate for the coating to change the flavor and sweetness level.
- Try adding orange zest to the raspberry mixture for a bright, citrusy note.
Chocolate Raspberry Truffles
Ingredients You’ll Need:
For The Raspberry Filling:
- 8 oz (225g) fresh or frozen raspberries
- ½ cup (100g) granulated sugar
- 1 tbsp lemon juice
For The Truffle Base:
- 8 oz (225g) white chocolate, finely chopped
For The Coating:
- 8 oz (225g) dark chocolate (for coating), chopped
- 1 tbsp coconut oil or unsalted butter (optional, for coating)
- Freeze-dried raspberries, crushed, for garnish (optional)
- Cocoa powder (optional, for dusting)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 2 hours or overnight for chilling the truffle mixture. After shaping and coating, allow around 30 minutes for the chocolate to set. It’s best to start preparing ahead to give enough time for chilling the filling so your truffles turn out perfectly firm and delicious.
Step-by-Step Instructions:
1. Preparing the Raspberry Puree:
In a small saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Cook over medium heat, stirring now and then, until the raspberries break down and the mixture thickens—this usually takes about 10–12 minutes. Pour the raspberry mixture through a fine mesh sieve, pressing gently to remove the seeds for a smooth puree. Let the puree cool to room temperature.
2. Making the Truffle Filling:
Place the chopped white chocolate in a heatproof bowl. Heat about ¼ cup of the raspberry puree until it’s just simmering, then pour it over the white chocolate. Let it sit for a minute, then stir gently until completely smooth and melted. Stir in the remaining raspberry puree until fully combined. Cover the mixture and place it in the refrigerator to chill until firm, ideally for at least 2 hours or overnight.
3. Forming and Coating the Truffles:
Once the truffle filling is firm, use a melon baller or teaspoons to scoop out small amounts. Roll these into smooth balls between your palms and set them on parchment paper. Chill for 30 minutes to make coating easier. Meanwhile, gently melt the dark chocolate and coconut oil (or butter) in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Dip each chilled truffle ball into the melted chocolate, letting excess drip off, and place them back on the parchment. Before the chocolate sets, sprinkle crushed freeze-dried raspberries on top for extra flavor and a pretty look. Let the truffles sit until the chocolate hardens completely—either at room temperature or in the refrigerator.
Enjoy!
Serve these delightful chocolate raspberry truffles in paper cups or on a pretty tray for a special Valentine’s dessert. They’ll melt in your mouth with every bite and make your celebration extra sweet and memorable!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries work perfectly! Just thaw them completely and drain any excess liquid before cooking to avoid a watery puree.
How Should I Store the Truffles?
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 for the best flavor and texture.
Can I Make These Truffles Ahead of Time?
Absolutely! The truffle filling can be made and chilled a day ahead. After coating, keep them refrigerated and bring to room temperature before serving.
What Can I Use If I Don’t Have Coconut Oil or Butter for the Coating?
You can skip coconut oil or butter, but adding a small amount helps make the chocolate coating smooth and shiny. If you don’t have these, just melt the chocolate slowly and stir frequently to avoid burning.
