Name: Raspberry Truffles Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 3 h
Cuisine: American
Ingredients: 2 cups freeze-dried raspberries (approximately 1.6 ounces); 14 ounces white chocolate chips (high-quality or finely chopped white chocolate); 2 tablespoons unsalted butter (at room temperature, cut into small pieces); ¾ cup heavy cream; 14 ounces bittersweet chocolate chips (high-quality or finely chopped bittersweet chocolate)

Jump to Recipe

Introduction

These Raspberry Truffles are a delightful blend of tart freeze-dried raspberries and rich chocolate, creating a smooth and flavorful treat. Perfect for special occasions or a luxurious homemade gift, they combine creamy white chocolate ganache with a bittersweet chocolate coating.

A close-up view shows several round chocolate truffles resting in white paper cups on a wooden tray. Each truffle is coated in smooth milk chocolate with a sprinkle of bright red powder on top. One truffle is cut in half in the front, revealing a thick layer of textured, creamy pink strawberry filling inside, surrounded by a thin milk chocolate shell. The red powder adds a rough texture atop the glossy chocolate surface, while the pink filling contrasts softly with the rich brown outer layer. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups freeze-dried raspberries (approximately 1.6 ounces)
14 ounces white chocolate chips (high-quality, or finely chopped white chocolate)

2 tablespoons unsalted butter (at room temperature, cut into small pieces)
¾ cup heavy cream

14 ounces bittersweet chocolate chips (high-quality, or finely chopped bittersweet chocolate)

Instructions

Step 1: Pulse the freeze-dried raspberries in a food processor until they form a fine powder.

Step 2: Sift the raspberry powder through a sieve into a small bowl to remove the seeds. Set aside.
Step 3: In a large heatproof bowl, combine the white chocolate chips and butter.
Step 4: In a small saucepan, heat the heavy cream over low heat until it simmers, but do not let it boil.

Step 5: Pour the hot cream over the white chocolate and butter and let stand for 5 minutes.
Step 6: Slowly stir the mixture until the chocolate and butter have melted and are smoothly combined.
Step 7: Add 1/3 cup of the raspberry powder to the bowl and mix until fully incorporated. Taste the mixture to check the raspberry flavor, adding more powder if desired.

Step 8: Cover the bowl with plastic wrap and refrigerate for 2 hours or until firm enough to shape into balls.
Step 9: Line a baking sheet with parchment paper.
Step 10: Scoop a heaping teaspoon of the mixture and roll it into a ball with your hands. Place the ball on the baking sheet. Repeat to make about 24 balls. Refrigerate for 30 minutes.

Step 11: Melt the bittersweet chocolate in a large bowl using short bursts in the microwave (30 seconds at 50% power, stirring between) or over a double boiler, stirring frequently.
Step 12: Dip each truffle ball into the melted bittersweet chocolate using a dipping tool or two forks. Tap off excess chocolate and return them to the tray to set.
Step 13: Sprinkle some of the remaining raspberry powder or chocolate jimmies on top before the chocolate sets, if you like. Enjoy!

Tips & Variations

For a stronger raspberry flavor, increase the amount of raspberry powder gradually to avoid bitterness from seeds.
Use high-quality chocolate for the best texture and taste.
You can roll the truffles in cocoa powder or crushed freeze-dried raspberries instead of dipping in chocolate for a different finish.

Room temperature butter ensures a smooth and creamy ganache.

Storage

Store the truffles in an airtight container in the refrigerator for up to 1 week. Before serving, let them sit at room temperature for about 10 minutes to soften slightly. For longer storage, freeze the truffles for up to 3 months and thaw them in the refrigerator overnight.

How to Serve

A close-up view of a chocolate-coated confection with a bitten section that reveals its inside. The outer layer is dark brown, smooth chocolate with a slight shine and some small cracks where it has been bitten. Inside, there is a thick, pale pink creamy layer with tiny red specks scattered throughout, appearing soft and textured with vertical lines. The confection is resting on a white marbled surface, sprinkled with red crumbs around it, with a blurred background showing other similar treats. 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 have higher moisture content, which can affect the texture of the truffles. Freeze-dried raspberries are preferred as they add intense flavor and a dry powder that’s easy to mix in.

What is the best way to melt chocolate without burning it?

Melting chocolate in short bursts in the microwave at medium power, stirring between each burst, helps prevent burning. Alternatively, use a double boiler for gentle, even heat.