Every bite of these raspberry truffles is rich, creamy, and fruity. You’ll love dark chocolate coating and how the vibrant color inside makes them pop.
And believe it or not, they’re insanely easy to make. Just whip up a quick ganache with freeze-dried fruit, then let it set.
When they’re coated, you can top them with nuts, fruit, and more. Trust me, these babies are too good to miss.
Why You’ll Love These Raspberry Truffles
Versatile and Customizable: Raspberry truffles are perfect for any occasion, from elegant dinner parties to romantic Valentine’s Day celebrations. And you can quickly adapt them with different chocolate or other fruits!
No-Bake Simplicity: The recipe is entirely no-bake. Just melt some chocolate, mix, and assemble. It’s so easy!
Great for Gifting: The truffles can be pre-portioned and packaged beautifully, making them an excellent homemade gift that is both thoughtful and delectable.
Ingredients
- Freeze-Dried Raspberries: Unlike fresh or frozen fruit, freeze-dried raspberries bring a wallop of flavor without the excess liquid. Ideal for mixing with chocolate!
- White Chocolate: You can use chocolate chips or chopped chocolate – just be sure it’s high-quality white chocolate with cocoa butter for the best flavor and texture.
- Unsalted Butter: Adds richness and a smooth, luxurious mouthfeel to the white chocolate ganache.
- Heavy Cream: Combined with the white chocolate to create a decadent, creamy ganache filling.
- Semi-Sweet Chocolate: Again, use chips or chopped bars, but be sure to pick good-quality chocolate for the perfect snap and sheen.
- Optional Toppings: These are pretty and super yummy as is. But if you want them to impress, top them with crushed freeze-dried raspberries, chopped pistachios, sea salt, or cacao nibs.
How to Make Raspberry Truffles
Every mouthful of these truffles offers a delightful contrast of smooth ganache and a crisp chocolate shell that melts in your mouth.
Here’s how they come together:
1. PULSE the freeze-dried raspberries into a fine powder, then sift out any lumps or seeds.
2. HEAT the cream until just simmering, then pour over the white chocolate and butter.
3. MIX until smooth, stir in the raspberry powder, cover, and chill until set.
4. PORTION the truffles onto a baking sheet, then freeze until solid.
5. MELT the dark chocolate and dip each truffle until fully coated.
6. TOP with fun extras, if desired, and chill to set. Enjoy!
Tips For the Best Raspberry Truffles
From sifting the raspberry powder to carefully rolling each truffle, every step is worth it for the moment you savor these heavenly morsels.
They’re perfect for a special occasion, as a gift for loved ones, or simply a treat to yourself.
But if you’ve never made homemade truffles, check out these tips first.
- Quality ingredients. I know I said it, but be sure to use high-quality chocolate. If it’s cheap, it won’t melt well.
- Fine raspberry powder. Ensure the freeze-dried raspberries are pulsed into a very fine powder. Sorry, but real fruit won’t work in this recipe – fruit juice and chocolate don’t mix well.
- Proper chilling. Chill the ganache for at least 2 hours to ensure it’s firm enough to scoop and roll.
- Uniform size. Use a mini cookie scoop to portion the ganache for evenly sized truffles.
- Tapping technique. After dipping each truffle, tap the fork on the side of the bowl to remove the excess chocolate. Be patient, and they’ll be perfect.
- Work in batches. Dip a few, then add the toppings while the chocolate is still wet.
- Flavor variations. Try using different freeze-dried fruits like strawberries or passion fruit, or add a touch of orange zest or rose water to the ganache for unique flavor twists.
How to Store
Yes, you can make these yummy truffles ahead. And yes, you can even freeze them!
Here’s how:
To Store: Transfer chilled truffles to an airtight container and keep them in the fridge for up to 2 weeks. Let them come to room temperature before serving for the best flavor and texture.
To Freeze: Place the chilled truffles in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or ziplock bag. Freeze for up to 3 months and thaw in the fridge overnight before serving.
Note: You may notice they’re not as shiny after freezing and thawing. That’s normal, but make them fresh if you want the shine!
More Dreamy Raspberry Desserts To Try
Raspberry Mousse
Raspberry Cheesecake Bars
Raspberry Sorbet
Raspberry Muffins
Raspberry Truffles
24
servings15
minutes2
hours30
minutes188
kcalEvery bite of these raspberry truffles is rich, creamy, and fruity. You’ll love dark chocolate coating and how the vibrant color inside makes them pop.
Ingredients
2 cups freeze-dried raspberries (approximately 1.6 ounces)
14 ounces high-quality white chocolate
2 tablespoons cubed unsalted butter, room temperature
3/4 cup heavy cream
10 ounces high-quality semi-sweet chocolate
Optional toppings: crushed freeze-dried raspberries, chopped pistachios, sea salt, cacao nibs
Instructions
- Pulse the freeze-dried raspberries in a food processor until very finely ground and powdery. Sift the raspberry powder through a sieve to remove the seeds. Set aside.
- In a large heatproof bowl, combine the white chocolate and butter. Set aside.
- In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the white chocolate mixture and let sit for 3-5 minutes. Then, stir until the mixture is smooth and the chocolate is fully melted.
- Stir in half of the sifted raspberry powder until well combined. Taste, then add more as needed. Cover the bowl with plastic wrap, pressing it onto the surface, and refrigerate for at least 2 hours or until the ganache is firm enough to scoop.
- Line a baking sheet with parchment paper. Portion the chilled ganache and roll into 1-inch balls using a mini cookie scoop or small spoon. Place on the prepared baking sheet and freeze for 30 minutes.
- Melt the semi-sweet chocolate in a microwave-safe bowl or using a double boiler until smooth. Dip each frozen truffle into the melted dark chocolate using a fork or dipping tool. Tap off the excess and gently place back on the parchment-lined baking sheet.
- Work in batches and sprinkle the top of each truffle with an optional topping while the chocolate is still wet.
- Refrigerate the truffles until the chocolate is firm, about 15 minutes. Then serve and enjoy!
Notes
- Use high-quality chocolate for the best flavor and smooth texture.
- Process the freeze-dried raspberries into a very fine powder and sift out the seeds for a creamy ganache.
- Experiment with other freeze-dried fruits like strawberries for different flavored truffles.
