Introduction

These irresistible chocolate raspberry truffles combine rich dark chocolate with a luscious raspberry ganache for a decadent treat. Perfect for special occasions or a luxurious homemade gift, they offer a balance of fruity sweetness and bittersweet chocolate.

The image shows a close-up of round chocolate truffles arranged in two rows on brown parchment paper over a white marbled surface. Each truffle has a smooth dark brown chocolate coating and is decorated with thin, curved lines of pink icing drizzled on top. In the background to the right, there is a clear glass bowl filled with fresh, bright red raspberries. A single raspberry is also placed on the parchment paper to the left. A folded lavender cloth is partially visible in the bottom left corner of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups raspberries
1/3 cup sugar
1/4 cup heavy whipping cream
8 oz white chocolate
1 tablespoon water
1/2 tablespoon raspberry liqueur
7 oz dark chocolate (60% cacao bittersweet)
Pink chocolate (for decoration)

Instructions

Step 1: Blend the raspberries until smooth, then strain through a fine-mesh sieve to remove seeds. In a saucepan, combine the strained puree and sugar, bring to a boil over medium-high heat, then reduce to low and simmer for about 25 minutes, stirring occasionally, until thick and jammy. Stir in the cream and water, then remove from heat and cool for 10 minutes.
Step 2: Chop the white chocolate into small pieces and place in a heatproof bowl. Pour the warm raspberry mixture over the chocolate and let sit for 1-2 minutes. Stir gently until smooth. Add the raspberry liqueur and mix well.
Step 3: Refrigerate the ganache for at least 2 hours until firm but still scoopable.
Step 4: Using a melon baller or scoop, form the ganache into 1-inch balls and place on parchment-lined baking sheet. Return to the refrigerator while preparing the coating.
Step 5: Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Dip each ganache ball into the melted chocolate, letting excess drip off, then place back on parchment.
Step 6: Refrigerate the coated truffles for about 25 minutes until the chocolate shell sets. Optionally, drizzle or dip with melted pink chocolate for decoration, then let set completely.
Step 7: Store truffles in an airtight container in the refrigerator or freezer until ready to serve.

Tips & Variations

Use slightly damp hands when shaping ganache balls to prevent sticking without melting the chocolate.
Choose high-quality chocolate for the best flavor and smooth coating.
For a non-alcoholic version, omit the raspberry liqueur or substitute with raspberry extract.
Experiment with different chocolate percentages for coating to adjust sweetness and bitterness.
Add finely chopped nuts or shredded coconut to the ganache for texture variations.

Storage

Store the truffles in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. To serve, allow frozen truffles to thaw in the refrigerator for a few hours. Avoid leaving them at room temperature for extended periods as they may soften and lose their shape.

How to Serve

The image shows ten round chocolate truffles placed closely together on light brown parchment paper, arranged in two rows with each truffle decorated with light pink icing drizzled in curved lines on top. Behind the truffles, a clear glass bowl holds several bright red raspberries with one raspberry sitting alone on the parchment paper to the left. A soft pink cloth is visible at the bottom left corner, and everything rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the ganache?

Yes, frozen raspberries work well. Just thaw them completely before blending and proceed as instructed. The final texture will be just as smooth after straining.

How do I know when the ganache is ready for shaping?

The ganache should be firm enough to hold its shape when scooped but still soft enough to form into balls without cracking. Chilling it for at least 2 hours usually achieves this consistency.