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A raspberry truffle recipe featuring creamy chocolate raspberry ganache enrobed in tempered dark chocolate and garnished with crunchy freeze-dried raspberries. The best raspberry truffles!
What Inspired This Raspberry Truffle Recipe?
I first made chocolate truffles a few years ago, while studying for my chocolatier’s certification at Ecole Chocolat. In that course, we were tasked with creating a variety of different chocolate recipes, including at least one truffle. I made a dark chocolate, red wine, and espresso truffle, which actually turned out to be pretty tasty, especially for a first try!
Since then, I’ve made lots of truffles in various forms and flavor combinations. Truffles are highly versatile and often work well with less conventional ingredients. (Give my coconut white chocolate truffles with basil a try!) Relatively easy to prepare, homemade chocolate truffles also make lovely last-minute gifts or a simple dinner party dessert.
What’s In These Raspberry Truffles?
This raspberry truffle recipe features a decadent dark chocolate and raspberry ganache, tempered chocolate coating, and crushed freeze-dried raspberries. The vibrant red color palette makes these raspberry truffles ideal for Valentine’s Day, but they’re equally delicious all year round.
Raspberry Truffle Recipe Tips
You can buy raspberry purée from a restaurant supplier, or on a website such as Amazon. However, it is often expensive and sold in large quantities. If you only need a small amount, it is easy to create your own purée by processing fresh or frozen raspberries in a food processor. Or, if you do invest in a large quantity, you can always use what you need for this raspberry truffle recipe, and freeze the rest. I like to freeze leftover fruit purées in ice cube trays.
When making the ganache, take time and adjust the amount of honey as needed. Not all berries taste the same, and different berries contain different amounts of natural sugar depending on ripeness, growing method, and whether you’ve chosen to purée fresh berries or opted for a store-bought raspberry purée.
Alternate Methods for Coating Chocolate Raspberry Truffles
This recipe calls for enrobing balls of chilled chocolate raspberry ganache in tempered chocolate. I like Callebaut 54.5% dark chocolate, which is my go-to for chocolatework.
If you aren’t familiar with the process of tempering chocolate, are running short on couverture, or just don’t have the time to temper, you can skip it entirely and roll your truffles in a coating such as cocoa powder, finely crushed freeze-dried raspberries, confectioner’s sugar, red sanding sugar, or chocolate sprinkles instead.
One thing to note: If you do choose to roll your truffles rather than enrobe them in tempered chocolate, store your raspberry truffle balls in the fridge and plan to re-roll in additional cocoa powder just prior to serving. The ganache will gradually absorb the coating, so they’ll look prettier with a fresh coat of cocoa powder. If refrigerated, always allow chocolate truffles to sit at room temperature for a few minutes prior to serving—the ganache should be smooth and creamy, not cold, hard, or difficult to bite.
Make-Ahead and Storage Suggestions
You can prepare the chocolate and raspberry ganache up to 24 hours in advance. Cover the bowl tightly with clingfilm/plastic wrap and refrigerate until ready to scoop and roll. You will need to allow time for the ganache to come up to room temperature before scooping.
Layer raspberry truffles between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to one week. Allow truffles to come up to room temperature for 10 minutes prior to serving.
Other Valentine-themed candy recipes you might enjoy:
Heart-Shaped Strawberry Marshmallows
Champagne Marshmallows
Strawberry Peppermint Patties
Ruby Chocolate Ganache
Sparkling Rosé Chocolate Truffles
Sweet Watermelon Lollipops
Chocolate-Covered Cherry Cordials
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Dark Chocolate Raspberry Truffles
- Total Time: 30-45 minutes (plus chilling time)
- Yield: 16-18 1-inch chocolate truffles 1x
Description
A decadent dark chocolate-raspberry ganache, enrobed tempered in dark chocolate and sprinkled with freeze-dried raspberries. The quintessential raspberry truffle recipe!
Ingredients
130 grams good-quality dark chocolate (4 1/2 ounces, or about 1 cup)
55 grams raspberry purée (1/4 cup)
45 milliliters whipping cream (3 tablespoons)
1/2 teaspoon honey, or to taste
15 grams unsalted butter, softened (1 tablespoon)
Dark chocolate couverture, for tempering and enrobing, optional
Crushed freeze-dried raspberries, to garnish
Instructions
Line a plate or small baking tray with parchment. Set aside.
Melt the dark chocolate over a bain marie, or double boiler.
Meanwhile, combine raspberry purée, whipping cream, and honey in a small saucepan and warm over medium-low heat, stirring occasionally until steaming. (Do not boil.)
Whisk the warm cream mixture into melted chocolate, followed by the softened butter.
Cover bowl with clingfilm/plastic wrap and refrigerate 1-2 hours or until firm enough to scoop.
Once thoroughly chilled, use a melon baller or small cookie scoop* to scoop the ganache, then use your hands to smooth and shape each truffle into a ball.**
Place balls on prepared tray and refrigerate 15 minutes.
Meanwhile, melt and temper the chocolate couverture. (If you aren’t familiar with tempering, see the post above for alternate truffle coating suggestions.)
Remove ganache balls from the refrigerator. Working quickly, use an enrobing fork to dip each truffle in the tempered dark chocolate, making sure all sides are evenly coated.
Place dipped truffles on a parchment-lined tray and decorate with an enrobing fork or sprinkle with crushed freeze-dried raspberries.
Store raspberry truffles in an airtight container in the refrigerator for up to one week. Allow truffles to come up to room temperature for 10 minutes prior to serving.
Notes
*I recommend choosing a melon baller or cookie scoop with a release. Otherwise, the chocolate ganache may be difficult to remove from the scoop. Periodically dipping your scoop in hot water can also make the process go more smoothly.
**You can make your truffles in any size you’d like. (I made mine about 1 in / 2.5 cm in diameter.) However, I would caution against making them too big, because they are quite rich!
An enrobing fork can help with the dipping process!
- Category: Chocolate
- Method: Stovetop
- Cuisine: Sweets