Raspberry Truffles

Raspberry Truffles are rich, smooth chocolate treats with a fruity raspberry twist that melt in my mouth with every bite. Whether I make them for a special occasion, a homemade gift, or just to satisfy a chocolate craving, these little bites of bliss always impress.

Why I Love This Recipe

I love the balance of flavors in these truffles — the tart raspberry cuts through the richness of the chocolate in the best way. They’re easy to make with just a few ingredients, and I can decorate or roll them in anything from cocoa to crushed freeze-dried raspberries. They feel elegant, but they’re totally doable at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Semi-sweet or dark chocolate (chopped or chips)

• Heavy cream

• Raspberry jam or preserves (seedless for smoothness)

• Butter (optional, for extra smooth texture)

• Vanilla extract

• Pinch of salt

• Cocoa powder, crushed freeze-dried raspberries, or powdered sugar (for coating)

Directions

1. I heat the cream in a saucepan until just simmering — not boiling.

2. I pour the hot cream over the chopped chocolate and let it sit for a minute to melt.

3. I stir until smooth, then mix in the raspberry jam, vanilla, butter (if using), and salt.

4. I chill the mixture in the fridge for 2–3 hours, or until firm enough to scoop.

5. I scoop small portions and roll them into balls using my hands.

6. I roll the truffles in cocoa powder, crushed freeze-dried raspberries, or powdered sugar to finish.

7. I keep them chilled until ready to serve.

Servings and Timing

Makes about 20–24 truffles
Prep time: 15 minutes
Chill time: 2–3 hours
Total time: Around 3 hours 15 minutes (mostly hands-off)

Variations

• I sometimes add a splash of raspberry liqueur or Chambord for a deeper flavor.

• For a white chocolate version, I use white chocolate chips and stir in the jam the same way.

• I dip them in melted chocolate for a firmer shell and a more polished look.

• A touch of espresso powder makes the chocolate flavor pop even more.

Storage/Reheating

I store the truffles in an airtight container in the fridge for up to a week. For best texture, I let them sit at room temperature for 5–10 minutes before serving. They also freeze well — I just thaw them in the fridge overnight.

FAQs

Can I use fresh raspberries?

Yes, but I cook them down and strain the seeds first. I find raspberry jam gives great flavor and a smoother texture.

Can I use milk chocolate?

You can! The result is sweeter and less intense. I balance it with a little extra raspberry or lemon juice if needed.

How do I make the coating stick better?

I let the truffles soften slightly after chilling so the coating sticks more evenly.

Can I make these dairy-free?

Yes. I use dairy-free chocolate and full-fat coconut cream instead of heavy cream. The texture still turns out great.

Do I need a candy thermometer?

Not at all — this recipe is super simple and doesn’t require any special equipment.

Conclusion

Raspberry Truffles are rich, creamy, and bursting with chocolate and fruit flavor. They’re easy to make, endlessly customizable, and always a hit — whether I’m sharing them with others or keeping them all to myself. One bite, and I’m hooked.

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