I made Raspberry Truffles with just five ingredients and a surprising technique that yields a raspberry center encased in dark chocolate.

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I still get a little smug when I hand someone one of my Raspberry Truffles, cause it looks like I spent hours but really it’s a small showoff trick. The center hits you with a bright tang from freeze dried raspberries and the dark chocolate shell snaps then melts into something oddly luxurious.

Folks assume it’s from some fancy Raspberry Candy book or one of those Fillings For Chocolates guides, but nope, it’s just me messing around until it clicked. I can’t exactly explain why that tiny contrast makes people close their eyes, but it does, and that curiosity is half the fun.

Ingredients

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Freeze dried raspberries: Tart fruity powder, packed with fibre and antioxidants, gives bright sour pop.
White chocolate: Very sweet creamy mostly sugar and fat gives smooth milky flavor.
Heavy cream: Rich and fatty adds silky mouthfeel, super calorie dense but so lush.
Unsalted butter: Adds richness and shine mostly saturated fat little protein helps texture.
Dark chocolate: Bitter cocoa notes, more antioxidants, less sugar than white, deep chocolate intensity.

Ingredient Quantities

3 tablespoons freeze dried raspberries (about 15 g)

8 ounces white chocolate (225 g)

1/3 cup heavy cream (80 ml)

2 tablespoons unsalted butter (28 g)

8 ounces dark chocolate (225 g)

How to Make this

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1. Crush the 3 tablespoons freeze dried raspberries into a fine powder using a small blender or by whacking them in a zip bag with a rolling pin, then set aside.

2. Chop the 8 ounces white chocolate into small pieces and put them in a heatproof bowl so they melt evenly.

3. Warm the 1/3 cup heavy cream in a small saucepan until it just begins to steam and tiny bubbles form at the edges, stir in the raspberry powder, let it steep for 30 seconds, then pour the hot pink cream over the chopped white chocolate.

4. Add the 2 tablespoons unsalted butter to the bowl, let sit 30 seconds, then whisk until silky and fully combined; if you see bits or seeds, press the mixture through a fine mesh sieve into a clean bowl so the ganache is smooth.

5. Cover the ganache and chill in the fridge until firm enough to scoop, about 1 to 2 hours; you can speed this up by popping it in the freezer for 20 to 30 minutes but check often.

6. Scoop or roll tablespoon-sized portions into balls (wet your hands a little so they don’t stick), place on a parchment lined tray and chill again until very firm, 15 to 30 minutes.

7. Melt the 8 ounces dark chocolate in a heatproof bowl set over barely simmering water or in short bursts in the microwave, stirring frequently so it stays glossy and doesn’t overheat.

8. Using a fork or dipping tool, dip each chilled raspberry-white chocolate center into the melted dark chocolate, tap off excess, and place back on the parchment; if cracks appear chill briefly before finishing.

9. Let the truffles set at room temperature or pop them in the fridge until the coating is completely firm, dust with any leftover raspberry powder if you like, and store in an airtight container in the fridge for up to a week.

Equipment Needed

1. Small blender or a sturdy zip top bag plus a rolling pin to crush the freeze dried raspberries into a fine powder
2. Heatproof mixing bowl for the chopped white chocolate and ganache (can also be used for melting dark chocolate)
3. Small saucepan to warm the cream and steep the raspberry powder
4. Whisk for smoothing the ganache
5. Rubber spatula for scraping every last bit from the bowl
6. Fine mesh sieve to press the ganache through if there are seeds or bits
7. Baking sheet lined with parchment paper for chilling and setting the truffles
8. Tablespoon scoop or a regular tablespoon and a dipping fork or chocolate dipping tool for coating the centers in melted dark chocolate

FAQ

Can I use fresh raspberries instead of freeze dried ones? You can, but fresh berries add water so the truffle texture will change. Cook fresh raspberries down to a thick jam or purée and simmer off most of the liquid before folding into the ganache, or just use about 1/4 cup cooked, reduced purée for the same punch.

My white chocolate ganache turned grainy or separated, what went wrong? White chocolate burns or seizes easy if the cream is too hot or you stir too hard. Take it off heat when the cream just starts to steam, pour over chopped white chocolate, let sit 1 minute, then stir gently till smooth. If it still seizes, add a teaspoon of warm cream and stir slowly.

How do I grind the freeze dried raspberries without getting big seeds? Pulse them in a blender or spice grinder to a fine powder, then press through a fine mesh sieve to remove big bits and seeds. If you don’t mind a little texture you can skip the sieve, it still tastes great.

How long will these truffles keep and can I freeze them? Store in an airtight container in the fridge up to 10 to 14 days. For longer storage freeze them on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before serving so they don’t sweat.

They’re too soft after chilling, how do I firm them up? Chill longer, or stir in extra melted dark chocolate to tighten the ganache. You can also roll them colder and dip quickly, then re-chill. Warmer room temps will soften them fast, so keep them cool while working.

Any good coating ideas besides cocoa powder? Yes, roll in crushed freeze dried raspberries, chopped toasted nuts, finely grated white or dark chocolate, or drizzle with contrasting melted chocolate. A sprinkle of flaky sea salt on top is nice too.

Raspberry Truffles Recipe Substitutions and Variations

Freeze-dried raspberries (3 tbsp / 15 g) – substitute with 1 tbsp seedless raspberry jam, or 1/4 cup fresh raspberries pureed and simmered down to about 1-2 tbsp; it’ll give similar flavor but watch moisture so the ganache doesn’t get too thin.
White chocolate (8 oz / 225 g) – swap for an equal weight of milk chocolate for a creamier, less vanilla-forward truffle, or use high-quality white chocolate chips/couverture if that’s what you have.
Heavy cream (1/3 cup / 80 ml) – replace with 1/3 cup half-and-half plus 1 tbsp melted unsalted butter to mimic richness, or use equal volume full-fat coconut cream for a dairy-free option.
Dark chocolate (8 oz / 225 g) – use equal weight semisweet or bittersweet (choose 60-70% cacao for similar balance), or pick a vegan dark chocolate if you need dairy-free; sweetness and bitterness will shift so adjust to taste.

Pro Tips

– Crush the raspberries into a really fine powder and press them through a sieve into the cream so you don’t get crunchy seeds in the ganache. If you want a brighter flavor let the powder steep a bit longer in the hot cream, but don’t boil the cream or you’ll scorch it.

– Chop the white chocolate super small and warm your bowl a little first so the chocolate melts gently. White chocolate burns easy, so use the residual heat from the cream and stir patiently instead of blasting it in the microwave.

– Chill the ganache until it’s just firm enough to scoop, not rock hard. Cold centers dip easier and are less likely to crack the dark shell. If you speed-freeze, check every 10 minutes so it doesn’t freeze solid and turn grainy.

– Keep water out of your dark chocolate and don’t overheat it. Use a double boiler or short microwave bursts and stir a lot so it stays glossy. Let dipped truffles set at room temp if you can for the best shine, and store in a single layer on parchment in the fridge so they don’t stick.

Raspberry Truffles Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Raspberry Truffles with just five ingredients and a surprising technique that yields a raspberry center encased in dark chocolate.

Servings

servings

Calories

154.14

kcal

Equipment: 1. Small blender or a sturdy zip top bag plus a rolling pin to crush the freeze dried raspberries into a fine powder
2. Heatproof mixing bowl for the chopped white chocolate and ganache (can also be used for melting dark chocolate)
3. Small saucepan to warm the cream and steep the raspberry powder
4. Whisk for smoothing the ganache
5. Rubber spatula for scraping every last bit from the bowl
6. Fine mesh sieve to press the ganache through if there are seeds or bits
7. Baking sheet lined with parchment paper for chilling and setting the truffles
8. Tablespoon scoop or a regular tablespoon and a dipping fork or chocolate dipping tool for coating the centers in melted dark chocolate

Ingredients

3 tablespoons freeze dried raspberries (about 15 g)
8 ounces white chocolate (225 g)
1/3 cup heavy cream (80 ml)
2 tablespoons unsalted butter (28 g)
8 ounces dark chocolate (225 g)

Directions

Crush the 3 tablespoons freeze dried raspberries into a fine powder using a small blender or by whacking them in a zip bag with a rolling pin, then set aside.
Chop the 8 ounces white chocolate into small pieces and put them in a heatproof bowl so they melt evenly.
Warm the 1/3 cup heavy cream in a small saucepan until it just begins to steam and tiny bubbles form at the edges, stir in the raspberry powder, let it steep for 30 seconds, then pour the hot pink cream over the chopped white chocolate.
Add the 2 tablespoons unsalted butter to the bowl, let sit 30 seconds, then whisk until silky and fully combined; if you see bits or seeds, press the mixture through a fine mesh sieve into a clean bowl so the ganache is smooth.
Cover the ganache and chill in the fridge until firm enough to scoop, about 1 to 2 hours; you can speed this up by popping it in the freezer for 20 to 30 minutes but check often.
Scoop or roll tablespoon-sized portions into balls (wet your hands a little so they don't stick), place on a parchment lined tray and chill again until very firm, 15 to 30 minutes.
Melt the 8 ounces dark chocolate in a heatproof bowl set over barely simmering water or in short bursts in the microwave, stirring frequently so it stays glossy and doesn't overheat.
Using a fork or dipping tool, dip each chilled raspberry-white chocolate center into the melted dark chocolate, tap off excess, and place back on the parchment; if cracks appear chill briefly before finishing.
Let the truffles set at room temperature or pop them in the fridge until the coating is completely firm, dust with any leftover raspberry powder if you like, and store in an airtight container in the fridge for up to a week.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.