Raspberry Truffles

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick to prepare, visually beautiful, and packed with flavor. The freeze-dried raspberries give a bright, natural tartness that cuts through the sweetness of the chocolate. I also like how versatile these truffles are for celebrations, gifting, or simply treating myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups freeze-dried raspberries
14 ounces white chocolate chips
2 tablespoons unsalted butter, room temperature
3/4 cup heavy cream
14 ounces bittersweet chocolate chips

Directions

I start by pulsing the freeze-dried raspberries in a food processor until they form a fine powder. I sift the powder through a sieve to remove the seeds and set it aside.

In a large heatproof bowl, I combine the white chocolate chips and butter. I heat the heavy cream gently in a small saucepan until it just begins to simmer, making sure it doesn’t boil. I pour the hot cream over the white chocolate and butter and let it sit for about 5 minutes.

I slowly stir the mixture until the chocolate and butter are fully melted and smooth. I add about 1/3 cup of the raspberry powder and mix well, tasting and adding more powder as needed to reach the flavor I like.

I cover the bowl and refrigerate it for about 2 hours, until the mixture is firm enough to handle. Once chilled, I line a baking sheet with parchment paper and scoop out portions using a heaping teaspoon. I roll each portion into a ball and place it on the tray, then chill again for about 30 minutes.

To finish, I melt the bittersweet chocolate until smooth. I dip each truffle into the chocolate, letting the excess drip off before returning it to the tray. If I want a decorative touch, I sprinkle extra raspberry powder or chocolate sprinkles on top before the coating sets.

Servings and Timing

I usually get about 24 truffles from this recipe.
Prep time is approximately 30 minutes.
Chill time is about 2 hours and 30 minutes.
Total time comes to roughly 3 hours.

Variations

I sometimes use milk chocolate instead of bittersweet for a sweeter coating. When I want extra texture, I roll the finished truffles in cocoa powder or finely chopped nuts. I’ve also mixed a small amount of vanilla extract into the filling for added depth.

Storage/Reheating

I store these truffles in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. I let refrigerated truffles sit at room temperature for a few minutes before serving so the centers soften slightly.

FAQs

Can I make these truffles ahead of time?

I often make them a day or two in advance, and they hold up beautifully.

Do I have to remove the raspberry seeds?

I prefer sifting them out for a smoother texture, but I’ve skipped it when I’m short on time.

Can I freeze raspberry truffles?

I freeze them in a sealed container for up to one month and thaw them slowly in the refrigerator.

What if my filling is too soft to roll?

I simply chill it longer until it firms up enough to handle easily.

Can I adjust the raspberry flavor?

I control the intensity by adding more or less raspberry powder to suit my taste.

Conclusion

I find these Raspberry Truffles to be a simple yet elegant dessert that never fails to impress. With their vibrant flavor, creamy center, and glossy chocolate shell, they’re a treat I love making for celebrations or anytime I want something truly special.