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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. (For an example, see my recent experiment with beetroot truffles!) They’re also fairly fast and easy to prepare. Homemade chocolate truffles make lovely last-minute gifts or an easy dinner party dessert.
This particular raspberry truffle recipe features a decadent dark chocolate-raspberry ganache, tempered chocolate, and crushed freeze-dried raspberries. The vibrant red makes these ideal for Valentine’s Day, but they’re equally delicious at other times of the year!
Raspberry Truffle 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.
I used raspberries for this recipe, but strawberries or blueberries would work nicely, too. Be sure taste your mixture and adjust the amount of honey as needed, as different berries contain different amounts of natural sugar.
Alternate Raspberry Truffle Coating Methods
This recipe calls for enrobing your chilled chocolate-raspberry ganache in tempered chocolate. I used 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 use a rolled coating for your truffles instead. I’d suggest rolling your ganache balls in cocoa powder, finely crushed freeze-dried raspberries, or a mix of the two. Pink or red sanding sugar would be a nice option as well.
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 wiith a fresh coat of cocoa powder.) If refrigerated, always allow chocolate truffles to sit at room temperature for a few minutes prior to serving.
More Valentine’s Day Candy Inspiration
In the mood for more Valentine’s Day baking and candymaking? Below are a few more fun Valentine-themed recipes for you to try:
Heart-Shaped Strawberry Marshmallows
Champagne Marshmallows
Strawberry Peppermint Patties
Ruby Chocolate Ganache
Sparkling Rosé Chocolate Truffles
Sweet Watermelon Lollipops
Chocolate-Covered Cherry Cordials
If you make any of my Valentine’s Day recipes, be sure 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 / 2.5 centimeter truffles 1x
Description
A decadent dark chocolate-raspberry ganache, enrobed tempered in dark chocolate and sprinkled with freeze-dried raspberries. The quintessential raspberry truffle!
Ingredients
130 grams good-quality dark chocolate (1 cup)
55 grams raspberry purée (1/4 cup)
40 grams whipping cream (1/4 cup)
12 grams unsalted butter, softened (1 tablespoon)
1/2 teaspoon honey
Dark chocolate couverture, for tempering and enrobing
Crushed freeze-dried raspberries, to garnish
Instructions
Line a plate or small baking tray with parchment. Set aside.
Melt 130 grams dark chocolate over a double boiler or bain marie.
Meanwhile, combine raspberry purée, whipping cream, and honey in a small saucepan and warm gently over medium-low heat. (Do not boil.)
Gently whisk warm cream mixture into melted chocolate, followed by the softened butter.
Transfer mixture to the refrigerator and chill, 1-2 hours or until firm enough to scoop.
Once thoroughly chilled, use a melon baller or small cookie scoop* to scoop the ganache, using your hands to smooth and shape each truffle into a round ball.**
Place balls on prepared tray and chill in the refrigerator for 15-20 minutes.
Meanwhile, melt and temper your chocolate couverture. (Don’t want to mess with tempering? See the post above for alternate coating suggestions!)
Remove chilled truffle 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.
Transfer dipped truffles to parchment-lined tray and decorate with an enrobing fork or sprinkle with crushed freeze-dried raspberries.
Store truffles in an airtight container in the refrigerator for up to one week. Allow truffles to come up to room temperature for 5-10 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
