These raspberry chocolate truffles have the perfect balance of tart and sweet! They have soft raspberry chocolate centers and are coated in decadent dark chocolate.

How to Make These Raspberry Dark Chocolate Truffles

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible!

I’ve also shared a video tutorial on how to make them below, along with the tools I used. If you don’t have all of these on hand, feel free to get creative and work with what you’ve got!

Tools / Equipment

• Parchment paper or silicone baking mat
• 1 Large baking sheet/cookie tray
• 1 Large, heat-proof bowl

Step 1: Heat the Heavy Cream and Melt the Chocolate

Heat the heavy cream in a heat-proof bowl in the microwave in 15-second intervals until it’s just beginning to bubble (usually takes me about 1 minute).

Gently pour the chopped-up dark chocolate, butter, light corn syrup, and fine salt into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute.

Step 2: Combine the Ingredients & Add in the Raspberry Powder

Stir slowly until the cream and chocolate combine and the mixture is smooth.

If any bits of chocolate aren’t fully melted, heat the mixture again for 15 seconds and stir until smooth.

Use a rubber spatula to fold the freeze-dried raspberries into the chocolate mixture.

Once the mixture has come together and is smooth, press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.

Step 3: Let the Truffle Mixture Cool & Thicken

Cover with plastic wrap to prevent the ganache from forming a skin, then set aside for an hour to thicken and cool to room temperature.

If you’re in a rush you can place the bowl in the fridge for 30 minutes to accelerate the cooling process.

Step 4: Roll Out the Truffles

Scoop out 1 Tbsp-sized pieces onto a parchment-lined baking sheet.

If the chocolate is too sticky to handle and roll, chill the scooped pieces of chocolate in the fridge for 30 minutes or until they’re firm to the touch.

Then roll the scoops onto balls with your hands.

Step 5: Coat Them in Chocolate

Once the truffles are rolled out, melt the chocolate for the coating. Add the chocolate chips and 1 Tbsp shortening or coconut oil to a small bowl and melt in 20-second intervals in the microwave.

If you don’t want to dip these in chocolate, you can also roll them in sprinkles or chopped-up bits of chocolate.

Stir between intervals until the chocolate is melted and the mixture is smooth and combined. Use a scribe or toothpick to dip each truffle in the chocolate mixture. I like to gently swirl the truffles around in the chocolate to fully coat them.

Gently scrape the bottom of the truffles on the edge of the bowl to remove any excess chocolate, then place them back on the parchment-lined baking sheet.

If you notice the truffles start to soften as you’re trying to dip them, pop them back in the fridge for 5-10 minutes to help them firm up. This will make them a lot easier to dip!

Then add a garnish of crushed dried raspberries to the top of the truffles and enjoy.

These can be stored in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 2 weeks. But keep in mind they taste best at room temperature!

Chocolate Ganache Macaron Filling – Substitutions and Swaps

Now that we’ve covered how to make these truffles, let’s talk about the ingredients!

If you’re missing an ingredient, or have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that you can make.

Heavy Cream – Use heavy cream or heavy whipping cream, not milk or half and half. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.

To make dairy-free chocolate ganache, use coconut cream in place of the heavy cream in this recipe.

Chocolate – Use any type of good quality semi-sweet or dark chocolate (anything 60% or below will work). This includes chopped-up chocolate bars, couverture, or chunks.

You can use semi-sweet or dark chocolate chips if needed but be sure to use a brand like Ghirardelli or Guittard.

Unsalted Butter – Salted can be used in place of the unsalted butter in this recipe, just omit the salt the recipe calls for.

Freeze-Dried Raspberries – I order freeze-dried raspberry powder on Amazon, but you can find it in some large grocery stores. You can also use a food processor to grind down whole, freeze-dried raspberries to make your own raspberry powder.

Troubleshooting These Dark Chocolate Raspberry Truffles

Even though this recipe is pretty straightforward, things can go awry! Below are a few common problems that can happen, along with my recommendation on how to fix them.

Problem 1: The chocolate won’t melt

The chocolate might not fully melt if the cream isn’t hot enough. Make sure it gently bubbling before pouring in the chocolate.

If the chocolate still isn’t melting, heat it in 15-second intervals in the microwave, let it sit for a minute, then stir it again. Repeat as needed until the mixture is smooth.

Problem 2: The Ganache is Too Runny / Won’t Thicken

Make sure you are using good-quality chocolate and heavy cream (at least 30% fat).

To help the chocolate mixture thicken, I recommend pouring the mixture into a shallow dish so it thickens more quickly or placing the dish in the refrigerator to help it thicken.

Problem 3: The Chocolate is Greasy and Separating

If the truffle mixture is greasy or separating, it could be due to low-quality chocolate, or the heavy cream is too hot.

Broken ganache can be hard to fix, but here is a great technique you can use to bring it back together without throwing off the consistency of the truffles.

Problem 4: The Truffle Batter is Too Sticky/Hard to Roll Out

This can happen if you live in a warm or humid climate, or if your hands run warm.

If the chocolate is too sticky to handle and roll, chill the scooped pieces of chocolate in the fridge for 30 minutes or until they’re firm to the touch. Then roll the scoops onto balls with your hands.

Tips for Making the Best Raspberry Chocolate Truffles

• Measure the ingredients with a kitchen scale if possible!
• Use good quality chocolate. It will make the truffles taste better and give them the best possible consistency.
• Heat it in the microwave for another 15 seconds, let it rest for 30 seconds, then give it another stir if you notice bits of unmelted chocolate in the ganache once it’s combined. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
• Use a 1 Tbsp-sized cookie scoop to easily make uniform-sized truffles if you have one. You can also use a scale to make sure they all end up the same weight.
• Scrape off the bottom of the truffles on the edge of the bowl once they’re dipped to remove any excess chocolate. Otherwise, you’ll end up with big chocolate pools around your truffles.
• To make dairy-free chocolate ganache, use coconut cream in place of the heavy cream in this recipe.

Making These Truffles in Advance & Storage Tips

Short answer – yes! You can store these truffles in the fridge for up to 2 weeks or the freezer for up to a month in an airtight container or ziplock bag.

I also recommend placing a piece of parchment paper between the layers to prevent any of the truffles from sticking to each other.

Let Me Know What You Think!

If you make these raspberry chocolate truffles, I’d love to hear what you think! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

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