Chocolate Raspberry Truffle Recipe
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A raspberry truffle recipe featuring a creamy dark chocolate and raspberry ganache, rolled into balls and dusted with cocoa powder, or dipped in tempered chocolate and garnished with freeze-dried raspberries. These raspberry truffles are ideal for Valentine’s Day, or for re-purposing an excess of fresh raspberries during the summer months. Relatively easy to prepare, they also make a lovely last-minute gift or a simple dinner party dessert.
Key Ingredients
- Raspberry Purée – This recipe only requires about 1/4 cup of raspberry purée. You can make your own by processing fresh or frozen raspberries in a food processor, then passing the purée through a fine mesh strainer to remove the seeds. Don’t skip the straining step, or your ganache will have an unpleasant texture.
- If you’re short on time or don’t own a food processor, you can buy raspberry purée from a restaurant supplier. However, it is often expensive and sold in large quantities. If you do invest in a large bottle of raspberry purée, use what you need for this recipe, then freeze the rest in ice cube trays; stir it into homemade lemonade or hot chocolate; or make my ruby and raspberry chocolate ganache.
- Dark Chocolate – The chocolate is the star ingredient in this recipe, so it’s important to start with a good product. Skip cheap grocery store brands or chocolate chips (these contain stabilizers that make them better for baking than truffle-making.) Opt for a quality chocolate couverture from a brand like Valrhona, Guittard, or Callebaut. I’ve tested this recipe with Callebaut 54.5% dark chocolate (my go-to for chocolatework), as well as Valrhona Manjari 64%. Remember that the darker the chocolate, the less sweet your truffles will be; you might enjoy darker chocolate truffles, or you might find that you want to add more honey to balance the bitter notes of the dark chocolate.
Alternate Methods for Coating Truffles
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 the coating and roll your truffles in cocoa powder, finely crushed freeze-dried raspberries, confectioner’s sugar, red sanding sugar, or chocolate sprinkles instead.
Important note: If you roll your truffles rather than enrobe them, store the finished truffles in the fridge and re-roll them in additional cocoa powder just prior to serving. The ganache will 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.
Print
Dark Chocolate Raspberry Truffles
- Total TimeAbout 2 hours, including chilling time
- Yield15-18 1-inch truffles 1x
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)
60 grams raspberry purée (1/4 cup)
45 milliliters whipping cream (3 tablespoons)
1 teaspoon honey*
15 grams unsalted butter (1 tablespoon), softened
Dark chocolate couverture, for tempering and enrobing, or unsweetened cocoa powder, for rolling
Crushed freeze-dried raspberries, optional, to garnish
Instructions
Line a quarter sheet baking tray with parchment or a silicone mat.
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, whisking until butter melts.
Cover bowl with clingfilm/plastic wrap and refrigerate 1 hour, or until firm enough to scoop.
With a melon baller or small cookie scoop** scoop the ganache into individual portions. You should have about 15-16 total.
With your hands, smooth and shape each portion into a ball.** Arrange on prepared tray and refrigerate for 15-30 minutes.
Use an enrobing fork to dip each truffle in tempered dark chocolate, or roll truffles in unsweetened cocoa powder or crushed freeze dried raspberries. (See notes on coating truffles in the post above.)
Store raspberry truffles in an airtight container in the refrigerator for up to 1 week. Allow truffles to come up to room temperature for 10 minutes prior to serving.
Notes
*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.
**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.
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 Sweet 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!
