If you're craving a luxuriously smooth treat with a burst of fruity zing, this Raspberry Dark Chocolate Truffles Recipe is exactly what you need. Creamy white chocolate ganache infused with vibrant raspberry powder, all wrapped in a rich dark chocolate shell—pure magic in every bite!
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Why You'll Love This Recipe
I have to admit, making these raspberry dark chocolate truffles quickly became one of my favorite kitchen adventures. The balance between the sweet, creamy white chocolate and the tart raspberry flavor just lights up your palate. Plus, coating them in dark chocolate adds a sophisticated richness you can't resist.
- Elegant and Handmade: These truffles look stunning and taste gourmet, yet they’re surprisingly simple to make at home.
- Vibrant Flavor: Freeze dried raspberry powder packs an intense fruity punch that pairs beautifully with white chocolate.
- Perfect for Gifting: Wrapped up nicely, these truffles make thoughtful, decadent gifts for any chocolate lover.
- Customizable Toppings: Whether you choose cacao nibs, chopped pistachios, or a sprinkle of extra raspberry powder, you can personalize your truffles with ease.
Ingredients & Why They Work
When you’re gathering ingredients for this raspberry dark chocolate truffles recipe, aim for quality—especially in your chocolates and freeze dried raspberries. The texture and flavor really shine through when you start with the best basics. Here’s a quick rundown on what makes each ingredient so key:

- White chocolate chips: Choose high-quality white chocolate for a smooth ganache; it melts beautifully and creates that creamy base you want.
- Double cream: This makes the ganache luscious and silky—essential for smooth truffles.
- Freeze dried raspberries: When blended into a fine powder and sieved, they deliver a vibrant, tangy flavor without any seed texture.
- Vanilla extract: Adds depth and warmth to the ganache, balancing the tartness of the raspberries.
- Salt: Just a pinch enhances all the flavors, helping the chocolate and raspberry notes pop.
- Dark chocolate (60-70% cocoa solids): The rich coating contrasts the sweet ganache perfectly, providing that signature bittersweet crunch.
- Cacao nibs, chopped pistachios, or freeze dried raspberries: These toppings add texture and an elegant finishing touch to your truffles.
Make It Your Way
Raspberry Dark Chocolate Truffles are wonderfully versatile—perfect to personalize for your taste or occasion. Whether you want to tweak the toppings or add your favorite flavors, these truffles invite creativity and delicious experimentation.
- Variation: For a nutty twist, try coating your truffles with finely chopped toasted almonds instead of cacao nibs or pistachios. The crunch adds a lovely contrast to the creamy ganache and pairs beautifully with the raspberry notes.
- Dietary tweak: Swap the double cream for coconut cream to make these truffles dairy-free, ensuring you use a good-quality white chocolate that’s also dairy-free.
- Seasonal spin: During holiday seasons, add a dash of cinnamon or a drop of orange extract to your ganache for festive warmth and aroma.
- Extra indulgence: Mix a teaspoon of finely ground espresso into the ganache for a subtle mocha flavor that deepens the chocolate-raspberry profile.
Step-by-Step: How I Make Raspberry Dark Chocolate Truffles Recipe

Step 1: Powder Your Raspberries to Perfection
Start by transforming your freeze dried raspberries into a fine, vibrant powder. Use a blender or food processor, then pass the powder through a fine sieve to remove all those tiny seeds. This step makes all the difference, resulting in a smooth ganache without any gritty texture—plus it gives the truffles their beautiful raspberry zing.
Step 2: Gently Melt the White Chocolate
Chop the white chocolate finely and melt it slowly. Use a heatproof bowl over simmering water or microwave in short 30-second bursts, stirring regularly. Aim for silky smoothness without overheating, which keeps the chocolate glossy and fluid for mixing.
Step 3: Warm the Cream for a Luxurious Ganache
Heat the double cream gently on low until just shy of boiling—small bubbles at the edges signal it’s ready. Remove it immediately to prevent curdling. Pour this warm cream into your melted white chocolate, stirring gently to create a luscious ganache base.
Step 4: Infuse with Raspberry and Vanilla Magic
Stir in the vanilla extract, raspberry powder, and a pinch of salt into your ganache. Watch as the mixture transforms into a vivid pink, smooth delight. Let it cool to room temperature before covering and chilling in the fridge for at least 1 hour (overnight is even better!). This chilling step is key to firm up the ganache for rolling.
Step 5: Roll Your Truffles with Care
Take the chilled ganache out about 30 minutes before shaping—it should be firm but not too hard. Scoop a tablespoon-sized portion and roll gently between your hands into smooth balls. Wiping your hands clean regularly helps prevent sticking. Arrange the balls on a parchment-lined tray, then chill again to help them set firmly for coating.
Step 6: Melt and Temper Your Dark Chocolate Coating
Chop your dark chocolate finely and melt it over simmering water, making sure no steam or water gets into the chocolate. Stir often until the chocolate is smooth and glossy. Keep it warm but not hot—ideal for dipping without melting your truffles.
Step 7: Coat and Decorate Your Truffles
Using a fork, dip each chilled truffle fully into the melted dark chocolate, ensuring an even coating. Place them on a parchment-lined sheet to set. Before the chocolate hardens, sprinkle your choice of cacao nibs, chopped pistachios, or extra freeze dried raspberry powder for a beautiful, crunchy finish.
Step 8: Let the Magic Set and Store
Allow your truffles to set completely at room temperature, or give them a quick chill in the fridge. Once set, keep them stored in an airtight container in the refrigerator. These elegant treats are now ready to share or enjoy whenever the craving strikes!
Top Tip
Making raspberry dark chocolate truffles is a delightful process, but a few key tips can elevate your experience and the final taste. These little pointers helped me achieve the perfect balance of creamy ganache and smooth chocolate coating every time!
- Perfect Ganache Texture: Using high-quality white chocolate bars instead of chips makes a huge difference — the ganache melts smoother and has a creamier finish.
- Handling Freeze-Dried Raspberry Powder: I learned to blend and sift the raspberry powder immediately before mixing to avoid clumps and maintain that lovely vibrant pink color without a gritty texture.
- Rolling Made Easy: Keeping your hands clean and dry while rolling the ganache balls prevents sticking – and chilling them a bit before coating keeps them firm and easier to work with.
- Chocolate Coating Temperature: Make sure the dark chocolate is warm but not hot when dipping the truffles, or it can melt the centers. Patience here pays off beautifully.
How to Serve Raspberry Dark Chocolate Truffles Recipe

Garnishes
These truffles are already stunning, but adding a few extra garnishes can make them truly special. Sprinkle cacao nibs for a crunchy, roasted note; chopped pistachios add an elegant nutty crunch and a pop of green color; or finish with extra freeze dried raspberry bits to enhance the fruity zing and a delicate texture contrast.
Side Dishes
Serve your raspberry dark chocolate truffles alongside a fresh fruit platter with slices of juicy strawberries and tangy citrus segments or pair them with a delicate cup of Earl Grey or a rich espresso to complement the fruity and chocolatey flavors. They’re also perfect as part of a dessert board with other elegant bites like almond biscotti or lavender shortbread cookies.
Make Ahead and Storage
Storing Leftovers
Once made, store your truffles in an airtight container in the refrigerator. They’ll keep beautifully fresh for up to two weeks, so you can enjoy these luscious treats whenever the craving strikes!
Freezing
If you want to keep your truffles longer, they freeze very well. Place them in a single layer on a baking sheet until firm, then transfer to an airtight container or freezer bag. When frozen properly, they can maintain their best quality for up to 3 months.
Reheating
To enjoy frozen truffles, thaw them gently in the refrigerator overnight. Avoid leaving them at room temperature for too long to prevent condensation spoiling the chocolate coating. No need to warm them up – these truffles are best served chilled, allowing the creamy ganache interior to shine.
Frequently Asked Questions:
Fresh raspberries have high moisture content and won’t work well in this recipe because the ganache could become too soft and not set properly. Freeze dried raspberries provide intense flavor without added moisture, perfect for the smooth ganache texture.
Raspberry seeds are hard and can create an unpleasant gritty texture in the ganache. Sifting the powder removes these seeds ensuring your truffles are silky smooth and enjoyable with every bite.
Keep the melted dark chocolate warm but not hot before dipping. If it’s too warm, it will soften the ganache inside the truffles, making them difficult to coat evenly. Warming the chocolate in short bursts and stirring keeps the temperature just right.
This recipe relies on white chocolate and double cream, which usually contain dairy. For a vegan version, try substituting plant-based white chocolate and coconut cream, but keep in mind the texture and flavor may vary slightly.
Final Thoughts
Sharing my Raspberry Dark Chocolate Truffles Recipe has been such a joy because it’s a true crowd-pleaser that’s both elegant and approachable. Whether you’re gifting them for a special occasion or simply indulging yourself, each bite is a little moment of pure delight. I hope these tips and ideas inspire you to create your own batch of luscious, fruity, handcrafted truffles that brighten any day. Happy chocolate making!
Print
Raspberry Dark Chocolate Truffles Recipe
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 35 truffles
- Category: Dessert
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Description
Delight in these Raspberry Dark Chocolate Truffles, where luscious white chocolate ganache infuses with vibrant freeze dried raspberry powder, then coated in rich dark chocolate. Perfect for gifting or elegant treats, these truffles combine creamy texture with a fruity zing and crunchy decorative toppings.
Ingredients
Ganache
- 340 g white chocolate chips
- 190 ml double cream
- 1 ½ cups freeze dried raspberries, blended into a powder and sieved
- 1 teaspoon vanilla extract
- 1 pinch salt
Coating & Decoration
- 200 g dark chocolate (60-70% cocoa solids)
- Cacao nibs, chopped pistachios or freeze dried raspberries for decoration
Instructions
- Prepare Raspberry Powder: Add the freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove all seeds, ensuring a smooth powder without raspberry seed texture.
- Melt White Chocolate: Finely chop the white chocolate and place in a heatproof bowl. Melt gently over a pan of simmering water or in short bursts in the microwave until fully melted and smooth.
- Heat Cream: In a small saucepan, warm the double cream over low heat until almost boiling. Remove from heat promptly to avoid curdling.
- Make Ganache: Stir the hot cream into the melted white chocolate to form a smooth ganache. Then add vanilla extract, raspberry powder, and a pinch of salt, stirring until the mixture is vividly pink and smooth.
- Chill Ganache: Allow the ganache to cool to room temperature, then cover and refrigerate for at least 1 hour or preferably overnight, until firm enough to scoop.
- Form Truffle Balls: Remove ganache from fridge 30 minutes before shaping. Scoop tablespoon-sized portions and gently roll between your hands to form balls. Clean hands regularly to prevent sticking. Place formed balls on a parchment-lined baking sheet and chill again to firm up.
- Melt Dark Chocolate: Finely chop the dark chocolate and melt over a pan of simmering water without allowing water to contact the bowl. Stir occasionally until smooth and fluid, then remove from heat.
- Coat Truffles: Using a fork, dip each truffle into the warm dark chocolate, ensuring full coverage. Avoid chocolate being too hot as it may melt the truffles. Return coated truffles to parchment-lined sheet.
- Decorate: Before the chocolate sets, sprinkle with cacao nibs, chopped pistachios, or additional freeze dried raspberry pieces as desired.
- Set & Store: Allow truffles to set completely at room temperature or chill briefly in the fridge. Store in an airtight container in the refrigerator until serving.
Notes
- Yields approximately 35 truffles depending on size.
- Use high-quality white chocolate bars for best ganache texture; chips may not melt as smoothly.
- Sieve raspberry powder thoroughly to avoid unpleasant seed texture in ganache.
- Freeze dried fruit powder can absorb moisture quickly; blend and use promptly to prevent clumping.
- Keep hands clean and dry during rolling for easy shaping, and chill truffles before coating.
- Maintain melted dark chocolate at a warm but not hot temperature to avoid melting truffle centers during coating.
- Freezing ganache accelerates setting but may thicken melting chocolate rapidly during coating; decorate immediately if freezing.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg


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