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Irresistible Chocolate Raspberry Truffles Recipe

★★★★★

4.9 from 638 reviews
  • Author: Matteo
  • Total Time: 3 hours 15 minutes
  • Yield: 24 truffles 1x

Description

These Irresistible Chocolate Raspberry Truffles combine luscious raspberry ganache with a smooth white chocolate base, coated in rich dark chocolate and finished with a decorative pink chocolate drizzle. Perfectly balanced with fruity tartness and decadent sweetness, these truffles are an elegant treat for any occasion.

Ingredients

Scale

For the Raspberry Ganache:

  • 1.5 cups raspberries (preferably Driscoll’s for consistent sweetness)
  • 1/3 cup sugar
  • 1/4 cup heavy whipping cream
  • 8 oz white chocolate
  • 1 tbsp water
  • 1/2 tbsp raspberry liqueur

For the Coating and Decoration:

  • 7 oz dark chocolate (60% cacao bittersweet, e.g., Ghirardelli chips)
  • Pink chocolate (for drizzle decoration)

Instructions

  1. Prepare Raspberry Puree: Blend the raspberries until smooth, then strain through a fine-mesh sieve to remove seeds. This ensures a silky, seedless texture for the ganache.
  2. Cook Raspberry Reduction: 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 the mixture thickens and reduces by half.
  3. Add Cream and Water: Stir in the heavy cream and water until fully combined. Remove from heat and let cool for 10 minutes.
  4. Melt White Chocolate with Raspberry Mixture: Chop the white chocolate finely and place in a heatproof bowl. Pour the warm raspberry mixture over it and let sit 1-2 minutes. Gently stir until smooth and fully incorporated.
  5. Add Raspberry Liqueur: Stir in raspberry liqueur after the ganache has cooled slightly to preserve the flavor.
  6. Chill the Ganache: Transfer the ganache to the refrigerator for at least 2 hours until firm enough to scoop but still slightly soft for shaping.
  7. Shape Truffles: Using a melon baller, cookie scoop, or spoons, form 1-inch balls from the ganache. Place on parchment paper-lined tray. Work quickly with slightly damp hands to prevent sticking. Chill again while preparing coating.
  8. Melt Dark Chocolate: Melt dark chocolate in a double boiler or microwave in 30-second intervals, stirring between until smooth and glossy, ideally 88-90°F for dipping.
  9. Coat Truffles: Dip each ganache ball into melted dark chocolate using a fork or dipping tool, allowing excess chocolate to drip off. Place back on parchment paper.
  10. Set Chocolate Shell: Refrigerate coated truffles for 25 minutes until the chocolate shell is firm and set.
  11. Decorate with Pink Chocolate: Optionally drizzle or dip truffles in melted pink chocolate for decorative finishing touches. Allow to set completely.
  12. Storage: Store truffles in an airtight container in the refrigerator or freezer until ready to serve.

Notes

  • Using a fine-mesh sieve to strain raspberry puree removes seeds for a smoother texture.
  • Chilling the ganache until firm but still soft is crucial for easy shaping.
  • Slightly damp hands help prevent ganache from sticking during rolling.
  • Tempering dark chocolate to 88-90°F ensures a glossy and crisp coating.
  • Adding raspberry liqueur after cooling preserves the fresh alcohol flavor.
  • Store truffles refrigerated or frozen to maintain freshness and shape.
  • Prep Time: 1 hour 5 minutes
  • Cook Time: 2 hours 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French

Keywords: Chocolate Raspberry Truffles, Raspberry Ganache, Homemade Truffles, Chocolate Dessert, Raspberry Chocolate, No-Bake Truffles

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