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These raspberry truffles have a creamy white chocolate and raspberry center covered in dark chocolate, with a little extra raspberry powder sprinkled on top. Freeze-dried raspberries give the filling plenty of berry flavor without adding the moisture you’d get from fresh fruit. I really like the combination of the slightly tart raspberry with the two kinds of chocolate. And with just four ingredients, there’s not much involved beyond melting, chilling and dipping.
Why You’ll Love It
These raspberry truffles pair a creamy white chocolate and freeze-dried raspberry filling with a crisp dark chocolate coating.
Only four ingredients: White chocolate, dark chocolate, heavy cream and raspberry powder are all you need for the truffles.
Plenty of raspberry flavor: Freeze-dried raspberry powder gives the filling concentrated berry flavor without adding unwanted moisture.
Two kinds of chocolate: The creamy white chocolate filling works really well against the darker chocolate coating.
No baking required: The filling and coating for these raspberry treats are both made in the microwave, with chilling time in between to help everything set.
Also try jam and buttercream sandwich cookies, chocolate truffles, cute Valentine marshmallow pops or these blueberry ice cream floats.
Dark Chocolate Raspberry Truffles Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
White chocolate chips: These form the base of the creamy raspberry filling. Melt them gently with the heavy cream in short microwave intervals so the chocolate doesn’t overheat.
Dark chocolate chips: Melted dark chocolate creates the outer shell and balances the sweeter white chocolate filling. I tried a milk chocolate version of this raspberry truffle recipe but I preferred the rich dark chocolate flavor by far!
Heavy cream: Just ¼ Cup turns the melted white chocolate into a soft truffle filling that firms up once chilled.
Raspberry powder: Use freeze-dried raspberry powder or grind whole freeze-dried raspberries into a fine powder. You’ll need 4 Tablespoons for the filling, plus a little extra for decorating the tops.
How to Make Raspberry Truffles
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the raspberry filling: Microwave the white chocolate chips and heavy cream in 15-second intervals, stirring between each one, until melted and smooth. Stir in the raspberry powder.
Chill the filling: Refrigerate for 10 to 15 minutes, until firm enough to scoop and roll but not completely hard.
Shape the truffles: Scoop the filling into small portions and roll each one into a ball with clean hands. Arrange them on a parchment-lined baking sheet.
Coat in chocolate: Melt the dark chocolate in 15-second intervals, stirring between each one. Dip each truffle into the chocolate, let the excess drip off and return it to the parchment.
Chill: Refrigerate for about 10 minutes, or until the chocolate coating is set.
Decorate: Drizzle with the remaining melted chocolate, sprinkle with raspberry powder and refrigerate for another 10 minutes to set, then your chocolate raspberry truffle recipe is ready to serve and enjoy.
Substitutions and Variations
Try another berry: Freeze-dried strawberry powder can replace the raspberry powder for strawberry truffles.
Change the coating: Use semi-sweet or milk chocolate instead of dark chocolate if you prefer a sweeter coating.
Use coconut cream: Coconut cream can replace the heavy cream, although it will add a slight coconut flavor.
Decorate them differently: Instead of the chocolate drizzle, sprinkle the freshly dipped truffles with extra raspberry powder or crushed freeze-dried raspberries before the chocolate sets.
Serving Suggestions
With other sweet treats: You might like to serve the chocolate truffles with other homemade candy creations such as buckeyes, brownie bite truffles or chocolate strawberry birds.
With a drink: Pair these with an iced latte, Starbucks pink drink or glass of champagne!
How to Store
Store: Keep the raspberry truffles in an airtight container in the refrigerator for up to 5 days. I prefer them chilled anyway because the centers stay firm and the chocolate doesn’t soften.
Freeze: Freeze the truffles in an airtight container for up to 2 months.
Thaw: Thaw frozen truffles in the refrigerator before serving.
Top Tips
Stick with freeze-dried raspberries: Fresh raspberries contain too much moisture for this filling. Freeze-dried fruit gives you concentrated raspberry flavor without making the chocolate mixture too wet.
Grind whole raspberries finely: If you’re starting with whole freeze-dried raspberries rather than powder, process them until very fine. About 0.88 ounces gives you the amount needed for this recipe.
Don’t overheat the chocolate: Microwave both chocolates in 15-second intervals and stir each time. Chocolate can continue melting as you stir even when a few small pieces are still visible.
Watch the first chilling time: I wouldn’t go far from the fridge during those 10 to 15 minutes. You want the filling firm enough to roll but not so hard that it’s difficult to scoop.
Keep them chilled: I think these are much better straight from the refrigerator, when the center is firm and the chocolate coating has a little snap.
Dark Chocolate Raspberry Truffle FAQs
Not in this recipe. Fresh raspberries contain much more moisture than freeze-dried raspberries and can affect the texture of the chocolate filling. Use freeze-dried raspberry powder or grind whole freeze-dried raspberries into a fine powder.
Yes. Use a double boiler or place a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Heat gently and stir until the chocolate is smooth.
Raspberry Truffles Recipe
Raspberry Truffles Recipe
Equipment
- Cookie Scoop Small
- Wooden Spoon or Spatula
Ingredients
- 11 Ounces white chocolate chips
- 8 Ounces dark chocolate chips
- ¼ Cup heavy cream
- 4 Tablespoons raspberry powder, dried
Instructions
- In a microwave-safe bowl add the white chocolate chips and heavy cream. Heat up for 15-second increments. Mix in between each heating.
- Add the raspberry powder to the melted chocolate. Mix until combined.
- Place the bowl in the fridge for 10 to 15 minutes or until the filling is stiff. You do not want it to get hard, but stiff enough that you can roll it into balls.
- Use a small cookie scoop to scoop out the portions. With clean hands roll the filling until you have perfectly round balls.
- Place the truffles on a parchment paper-lined baking sheet.
- In a medium-sized bowl add the dark chocolate chips. Microwave for 15-second increments until melted. Mix in between.
- Place one truffle at a time in the melted chocolate and use a fork to roll it until completely coated. Lift the truffle with the fork, let the excess chocolate drip off, then gently scrape the bottom of the fork against the side of the bowl.
- Place the truffles back onto the parchment paper.
- Refrigerate the truffles for about 10 minutes, or until the chocolate is completely set.
- Remove the truffles from the fridge.
- Place the remaining chocolate in a zip-top bag or piping bag.
- Drizzle the chocolate on top.
- Sprinkle the raspberry powder onto the drizzled chocolate.
- Place the truffles in the fridge for up to 10 minutes.
Notes
Grind whole raspberries finely: If you’re starting with whole freeze-dried raspberries rather than powder, process them until very fine. About 0.88 ounces gives you the amount needed for this recipe.
Don’t overheat the chocolate: Microwave both chocolates in 15-second intervals and stir each time. Chocolate can continue melting as you stir even when a few small pieces are still visible.
Watch the first chilling time: I wouldn’t go far from the fridge during those 10 to 15 minutes. You want the filling firm enough to roll but not so hard that it’s difficult to scoop.
Keep them chilled: I think these are much better straight from the refrigerator, when the center is firm and the chocolate coating has a little snap.
Nutrition
These raspberry truffles have a really nice contrast between the creamy berry filling and the dark chocolate shell. I think the freeze-dried raspberries are what make them work so well because you get plenty of raspberry flavor without adding moisture to the filling. Keep them chilled until you’re ready to serve them, especially if your kitchen is warm.
Other Recipes to Try
- These Raspberry White Chocolate Muffins are the perfect breakfast treat.
- For a simple Valentine dessert, make Valentine S’mores Brownie Bite Truffles.
- Divinity Candy is so good. In fact you could say the flavor is divine!
- Cool down on a hot day with these refreshing Sweet Tea Raspberry Popsicles.
- Satisfy your sweet tooth with these Chocolate Covered Cherries!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I love love truffles, and very bite was a sweet delight!
Just made these chocolate raspberry truffles and wow, they’re amazing! Super easy and bursting with flavor—highly recommend!
Loved this recipe. I will be making it again for sure! 🙂
The taste is exquisite. Every bite is a treat to the taste buds!