Introduction

Raspberry truffles combine the sweet creaminess of white chocolate with the bright, tangy flavor of freeze-dried raspberries. Coated in bittersweet chocolate, these bite-sized treats offer a perfect balance of rich and fruity flavors, making them a delightful indulgence for any occasion.

A carved wooden round box is open to show eleven round chocolate truffles inside, each placed in a white paper cup. Most truffles have a smooth, shiny dark brown chocolate coating, while five are topped with a bright red powder. One truffle near the center is cut open to reveal a smooth, light pink filling with some red specks inside. The box sits on a white marbled surface, and bits of the red powder are scattered around inside the box. 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 determine the strength of the raspberry flavor, then add more raspberry powder as needed.
Step 8: Cover the bowl with plastic wrap and refrigerate for 2 hours or until the mixture has firmed up enough to form into balls.
Step 9: Line a baking sheet with parchment paper.
Step 10: Once the mixture has firmed up, use a heaping teaspoon to scoop out portions and roll each into a ball using your hands. Place the balls on the prepared baking sheet. Repeat to make approximately 24 balls. Refrigerate for 30 minutes.
Step 11: Melt the bittersweet chocolate in a large bowl using short bursts in the microwave (30-second intervals at 50% power, stirring in between) or by setting the bowl over a double boiler and stirring frequently.
Step 12: Dip each ball into the melted chocolate using a dipping tool or two forks, tapping off any excess chocolate and returning them to the tray to set.
Step 13: If desired, sprinkle some of the remaining raspberry powder or chocolate jimmies on top before the chocolate sets. Enjoy!

Tips & Variations

For a more intense raspberry flavor, add the raspberry powder gradually and taste as you go to find your preferred balance.
If you don’t have a food processor, use a blender or crush the freeze-dried raspberries in a sealed bag with a rolling pin.
Try garnishing with chopped nuts or shredded coconut instead of raspberry powder for different textures and flavors.
Use high-quality chocolates to ensure a smooth, rich texture and the best taste.

Storage

Store the truffles in an airtight container in the refrigerator for up to 1 week. To serve, 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 in the refrigerator before serving.

How to Serve

The image shows a close-up of a round chocolate truffle with its top half bitten off, revealing a bright pink, creamy interior with tiny red speckles spread evenly throughout. The outer layer is a smooth dark brown chocolate shell that has a slightly rough texture near the edges where it is broken. The truffle sits on a white marbled surface sprinkled with small bits of pink crumbs, matching the inner color of the filling. The background is softly blurred with hints of similar pink and brown shapes, giving the focus fully to the detailed cross-section of the truffle. 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 too much moisture and will affect the texture of the truffles. Freeze-dried raspberries are ideal because they provide concentrated flavor without adding moisture.

How do I prevent the chocolate from seizing when melting?

Make sure the chocolate is completely dry and avoid any water contact. Melt the chocolate slowly over low heat or in short microwave bursts, stirring frequently to prevent overheating.

Raspberry Chocolate Truffles Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

Delight in these luscious Raspberry Truffles, combining the tartness of freeze-dried raspberries with the creamy richness of white and bittersweet chocolate. Perfect for a gourmet treat or an elegant gift, these truffles offer a smooth, fruity center coated in a decadent chocolate shell.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 3 hours (including chilling time)
Yield: Approximately 24 truffles 1x
Category: Dessert
Method: No-Cook
Cuisine: French-inspired

Ingredients

Scale

Main 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

Process Raspberries: Pulse the freeze-dried raspberries in a food processor until they form a fine powder.
Sift Raspberry Powder: Sift the raspberry powder through a sieve into a small bowl to remove seeds. Set aside the smooth powder.
Prepare Chocolate Mixture: In a large heatproof bowl, combine the white chocolate chips and butter, preparing them for the cream infusion.
Heat Cream: Gently heat the heavy cream in a small saucepan over low heat until it simmers lightly without boiling.
Combine Cream and Chocolate: Pour the hot cream over the white chocolate and butter mixture and let it stand for 5 minutes to soften the chocolate.
Stir to Melt: Slowly stir the mixture until the white chocolate and butter have fully melted and the mixture is smooth.
Add Raspberry Powder: Stir in 1/3 cup of the raspberry powder into the bowl, mixing thoroughly. Taste and add more raspberry powder if a stronger flavor is desired.
Chill Mixture: Cover the bowl with plastic wrap and refrigerate for 2 hours until firm enough to shape into balls.
Prepare Baking Sheet: Line a baking sheet with parchment paper to place the truffles after shaping.
Shape Truffles: Using a heaping teaspoon, scoop out portions and roll into balls with your hands. Place on the baking sheet and refrigerate for 30 minutes to set.
Melt Bittersweet Chocolate: Melt the bittersweet chocolate either in the microwave using 30-second bursts at 50% power, stirring between intervals, or over a double boiler, stirring until smooth.
Coat Truffles: Dip each raspberry white chocolate ball into the melted bittersweet chocolate, tapping off excess and returning to the baking sheet to set.
Optional Garnish: Before the chocolate coating sets, sprinkle remaining raspberry powder or chocolate jimmies on top for added decoration and flavor.

Notes

Use high-quality chocolate for the best flavor and texture.
Make sure not to boil the cream to avoid burning or curdling.
Freeze-dried raspberries add intense flavor without moisture, which keeps the truffles smooth.
Store the truffles refrigerated and consume within 1 week for optimal freshness.
Wear disposable gloves to prevent chocolate from melting on your hands when rolling the truffles.

Keywords: raspberry truffles, white chocolate, bittersweet chocolate, no-bake dessert, gourmet truffles, raspberry powder