Name: Raspberry Chocolate Truffles
Prep time: 30 min
Cook time: 15 min
Total time: 60 min
Ingredients: 1 oz freeze dried raspberry; 6 oz white chocolate melting wafers; 3 oz heavy cream; 8 oz dark chocolate melting wafers; extra freeze dried raspberry for decoration (For sprinkling on top)

Jump to Recipe Print Recipe

The Secret Behind Perfect Raspberry Chocolate Truffles

The first time I made Raspberry Chocolate Truffles I remember the kitchen smelling like summer—bright, tart raspberries folded into warm, sweet white chocolate. This is one of those recipes that sounds fancy but is honestly comfort food in small, elegant bites. If you already love chocolate and raspberry together, like in a favorite cake, you might enjoy trying a different take on that pairing I once read about over here at a chocolate raspberry cake I bookmarked years ago. For these truffles you only need a handful of ingredients: 1 oz freeze dried raspberry ((28 g)), 6 oz white chocolate melting wafers ((170 g)), 3 oz heavy cream ((85 g)), 8 oz dark chocolate melting wafers ((227 g)), and some extra freeze dried raspberry for decorating.

How it all comes together in my kitchen

I like to set everything out before I begin because once the chocolate starts to melt I want to move quickly. Add freeze dried raspberry to a food processor and grind into a fine powder. Let the raspberry powder settle before opening the food processor and transferring it to a bowl with the white chocolate melting wafers. There is a little moment of magic when you pour the hot cream over white chocolate—the fragrance lifts and the white chocolate softens into a glossy pool. Heat cream in a small sauce pan over medium heat until simmering but not boiling. Pour the hot cream over the white chocolate and raspberry powder. Let sit for a few minutes, then stir with a spatula in even round stroke until the chocolate completely dissolves and the raspberry powder is completely incorporated.

What I love about this method is how easy it is to get a luxurious, silky filling without any special equipment beyond a food processor and a heatproof bowl. The freeze dried raspberry powder gives the white chocolate a gorgeous pale pink swirl and a bright, concentrated fruitiness that fresh raspberries just cannot match here.

Getting the Texture Just Right

After you mix the filling I find chilling is essential. Refrigerate for 45 minutes to 1 hour to let the truffle filling harden but still workable. Use a small ice cream scoop to portion the truffle filling into 13 pieces. It’s helpful to dust your hands with a little cocoa or powdered sugar if the filling is sticky, but I usually rely on the scoop and a quick roll. Roll each portion into a ball, place them on a parchment line baking sheet and refrigerate for 1 hour.

When it comes to the coating, patience matters. Melt the dark chocolate in a heat proof bowl over a simmering pot of water, stirring with a spatula. When almost all of the chocolate has melted, remove it from the heat and continue to stir until it melts completely and smooth. If the chocolate seems thick, a teaspoon of neutral oil warms it up and gives a shinier finish, but don’t overdo it.

A Few Things I’ve Learned

Dip the bottom of a truffle into the melted chocolate and place it on the tip of a fork. Use a spoon to drizzle melted chocolate over the top to cover it completely. Allow the excess to drip off before placing it back on the parchment lined baking sheet. Repeat with the rest of the truffles. Drizzle excess melted chocolate over the top of the truffles and sprinkle some crushed freeze dried raspberry for decoration. Place the baking sheet back into the refrigerator for 30 minutes to 1 hour to allow the chocolate to harden completely.

Tip one: Let the raspberry powder settle before opening the processor—tiny dust clouds are pretty but messy. Tip two: Work in small batches when coating so the melted dark chocolate stays fluid and shiny. Tip three: Use a small ice cream scoop for uniform truffles; they look nicer and they chill more evenly. Tip four: If you want a cleaner, professional look, cool the truffles fully before moving them to a decorative box.

While you’re making these, you might suddenly crave more raspberry-chocolate treats; for a layered dessert inspiration check out this classic version at a chocolate raspberry layer cake I turn to when I want something dramatic.

Why I love this recipe (and how to tell when it’s done right)

I love how each truffle gives you two distinct moments: the soft, creamy interior studded with raspberry, and the crisp snap of dark chocolate on the outside. You know they are done when the shells are glossy and set firm to the touch, and when you bite in, the interior is still tender—not rock solid. If the filling feels chalky or grainy, either the chocolate wasn’t fully melted into the cream or the chocolate-to-cream ratio was off; this method keeps things smooth. When the truffles look even and the raspberry sprinkle stays lightly powdery on top, they are ready to be shared.

Small changes that make them your own

There are a few simple variations that I cycle through. For a boozy adult version, stir a teaspoon or two of raspberry liqueur or Chambord into the cream before mixing with the white chocolate. For a different coating, use milk chocolate for a sweeter crunch, or even cocoa powder tossed on the chilled centers for a rustic finish. If you enjoy textured toppings, crush some toasted pistachios and press them into the warm coating before it sets. If you like a chewier center, fold in a spoonful of softened cream cheese into the white chocolate ganache before chilling.

If you want quicker, more cookie-like bites, these truffles pair beautifully with shortbread and other cookies; I often serve them next to a plate of chocolate-raspberry cookies that came from a reliable recipe I use again and again, found here: a chocolate raspberry delight cookie recipe that’s dangerously good.

Making them ahead and storing leftovers

These truffles are excellent to make in advance for parties. After they fully set, I keep them in an airtight container in the refrigerator for up to two weeks, but they rarely last that long. For longer storage, freeze them in a single layer for up to three months, then thaw in the fridge a few hours before serving. When I prepare them for gifts, I add layers of parchment between rows and they travel well—just keep them cool until they reach their destination. If you’re planning a dessert spread, pairing them with a dense chocolate-raspberry cake makes an impressive duo; one of my favorite layer cake references is here: a chocolate raspberry cake that always gets compliments.

A small personal memory: my grandmother used to dust tiny confections with powdered colors she made from dried flowers, and the first time I used freeze dried raspberry powder in chocolate I felt like I was honoring that playful spirit. It’s simple, charming, and a little nostalgic.

Conclusion

If you want to compare techniques or see similar presentations, I like to look at a couple of other takes on raspberry chocolate truffles such as Eat Love Eat’s Raspberry Dark Chocolate Truffles for a darker, richer coating idea, and Wild Wild Whisk’s Raspberry Chocolate Truffle Recipe for another helpful step-by-step approach.