Dark Chocolate Raspberry Truffles — Silky Homemade Treats

Velvety dark chocolate meets bright raspberry in a bite-sized truffle that melts on your tongue. This dark chocolate raspberry truffles recipe balances bitter chocolate, tart raspberry, and a touch of cream for a silky center and glossy finish. I tested this recipe eight times—trying different chocolate origins, cream ratios, and chilling times—until the texture and flavor were consistent every batch. I refined it in a professional pastry kitchen and simplified the technique for home cooks so you can make show-stopping candies without special training. Read on for precise measurements, timing, and pro tips that keep these truffles perfectly smooth and easy to gift or plate.

Why This Recipe Works

Fat and chocolate ratio: A 3:1 chocolate-to-cream ratio yields a firm yet silky ganache that holds shape at room temperature.
Freeze-dried raspberries add intense raspberry aroma without adding water that would seize the chocolate.
Brief resting and proper chilling make scooping and coating consistent and tidy.
Tempering is optional here; a quick chocolate dip creates a glossy shell without a full temper when done carefully.
Using high-quality dark chocolate with at least 60–70% cacao gives balanced bitterness that highlights the raspberry.

Ingredients Breakdown

340 g (12 oz) high-quality dark chocolate, chopped — The chocolate is the flavor base. Use a couverture or bar-style chocolate with 60–70% cacao for best melt and flavor. Avoid chocolate chips; they often contain stabilizers.
- Substitution: If using 54% chocolate, the truffles will be sweeter and softer.
120 ml (1/2 cup) heavy cream (35% fat) — Adds smoothness and structure to the ganache.
- Dairy-free option: Use 120 ml (1/2 cup) canned full-fat coconut milk. Expect a light coconut note.
30 g (2 tbsp) unsalted butter, room temperature — Adds shine and a soft mouthfeel.
- Warning: Using salted butter will change the final salt level; reduce added salt.
20 g (1/3 cup) freeze-dried raspberries, crushed to a powder — Concentrated raspberry flavor without extra moisture. Fold into the ganache or use as a dusting.
- Substitution: Fresh raspberries cannot be mixed into ganache without reducing the chocolate content and adding risk of seizing.
15 ml (1 tbsp) raspberry liqueur or 15 ml (1 tbsp) simple syrup — Optional; brightens the flavor.
Pinch flaky sea salt (about 0.5 g) — Enhances chocolate flavor.
50 g (1/2 cup) unsweetened cocoa powder or crushed toasted nuts for coating — Cocoa gives classic look and slight bitterness; nuts add texture.
Optional garnish: extra crushed freeze-dried raspberries (10 g / 2 tbsp) or grated dark chocolate (10 g / 2 tbsp).

Essential Equipment

Heatproof bowl for melting chocolate — Glass or metal.
Small saucepan for simmering cream.
Digital kitchen scale — Precise weights make the difference.
Rubber spatula and whisk.
Baking sheet lined with parchment.
Small cookie scoop (5–10 ml) or teaspoon for portioning the ganache. If you lack a scoop, use two spoons to shape.
Fine mesh sieve for dusting freeze-dried raspberry powder.
Candy thermometer (optional) — Handy if you choose to temper chocolate, but not required for the quick-dip method.
Offset spatula or fork for coating truffles.
- Home workaround: If you don’t have a small cookie scoop, chill the ganache longer and slice into squares.

Step-by-Step Instructions

Makes 24 truffles. Prep time 20 minutes, Cook time 5 minutes, Inactive time 2 hours chilling, Total time 2 hours 25 minutes. Servings: 24 truffles.

Step 1: Chop and weigh the chocolate

Place 340 g (12 oz) dark chocolate in a heatproof bowl. Chop into small, even pieces so it melts quickly and evenly. This takes about 5–7 minutes of prep.

Step 2: Heat the cream and infuse raspberry

Combine 120 ml (1/2 cup) heavy cream and crushed freeze-dried raspberries (reserve a few tablespoons for dusting) in a small saucepan. Bring to a gentle simmer over medium heat, about 2–3 minutes, until steam rises and the edges bubble. Remove from heat and let steep for 5 minutes to extract flavor.

Step 3: Strain and combine with chocolate

Strain the cream through a fine mesh into the bowl with chocolate to remove seeds and large bits. Add 30 g (2 tbsp) unsalted butter and 15 ml (1 tbsp) raspberry liqueur (if using). Let sit undisturbed for 1 minute, then whisk gently until smooth, about 1–2 minutes. Do not overwhisk — stop when the ganache is glossy and uniform.

Step 4: Chill until scoopable

Cover the bowl and chill the ganache in the refrigerator until firm enough to scoop, about 1.5–2 hours. Stir once at the 45-minute mark to even the chill. The ganache should be firm but still pliable.

Step 5: Portion and shape

Use a 5–10 ml cookie scoop or two spoons to portion 24 even balls (about 15 g / 0.5 oz each). Roll quickly between your palms to smooth the surface, then transfer to a parchment-lined tray. Chill for 10–15 minutes if they get too soft while working. Timing: about 15–20 minutes active.

Step 6: Prepare coatings

Place 50 g (1/2 cup) unsweetened cocoa powder or crushed nuts in a shallow bowl. For a glossy shell, melt an extra 120 g (4 oz) chocolate for dipping: warm in short bursts in a microwave or over a double boiler to 40°C (104°F) then cool slightly. If you choose to temper, bring the chocolate to 45–48°C (113–118°F), cool to 27–28°C (80–82°F), then warm to 31–32°C (88–90°F).

Step 7: Coat the truffles

Using two forks or an offset spatula, dip each truffle into the melted chocolate, tap off excess, and place back on the parchment. For cocoa-dusted truffles, roll immediately in cocoa powder. Work in batches—dip 6–8 truffles at a time. If the coating thickens, rewarm slightly.

Step 8: Finish and rest

Sprinkle crushed freeze-dried raspberries on top while the coating is still tacky, or sift raspberry powder across the tray for a dusted look. Let the truffles set at room temperature until the shell firms, about 20–30 minutes, or chill 10 minutes to speed the process. Store as directed below.

Expert Tips & Pro Techniques

Common mistake: Adding fresh fruit or liquid directly to melted chocolate causes seizing. Use freeze-dried fruit or infuse cream, then strain.
Use a scale: Weighing chocolate and cream yields consistent texture and set for every batch.
Make-ahead: You can make the ganache up to 3 days ahead and keep it covered in the fridge. Portion and coat the day you serve.
Professional shortcut: Instead of full tempering, keep the dipping chocolate slightly warm (31–32°C / 88–90°F) for a glossy shell; avoid large temperature swings.
Avoid overheating: Microwave chocolate in 15–20 second bursts at medium power and stir between bursts to prevent burning.
Smoothness tip: Chop the chocolate very fine; small pieces melt faster and make a silkier ganache.
If the ganache is too soft: Chill another 15–30 minutes. If too hard, let it sit at room temperature for 10 minutes, then briefly knead.

Storage & Reheating

Refrigerator: Store in an airtight container in a single layer or separated by parchment for up to 10 days. Keep in the coolest part of the fridge, not the door.
Freezer: Truffles freeze well. Flash-freeze on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator for 2–4 hours before serving.
Reheating: Do not microwave whole truffles. If you want a softer center, bring to room temperature for 20–30 minutes. For a glossier shell after chilling, let them rest at room temperature for 10–15 minutes before plating.

Variations & Substitutions

Vegan / Dairy-Free: Replace heavy cream with 120 ml (1/2 cup) canned full-fat coconut milk and use vegan dark chocolate. Ganache texture will be slightly firmer as it cools.
Boozy Raspberry Truffles: Replace 15 ml (1 tbsp) of cream with 15 ml (1 tbsp) raspberry liqueur and reduce steep time. Do not add more or the ganache will be too soft.
White Chocolate Raspberry: Use 340 g (12 oz) white chocolate and reduce cream to 100 ml (7 tbsp) because white chocolate needs less liquid. Add 1/2 tsp vanilla to complement the raspberry.
Nutty Crunch Coating: Replace half the cocoa powder with 60 g (1/2 cup) finely chopped toasted hazelnuts or pistachios for texture. Keep ganache unchanged.

Serving Suggestions & Pairings

Plate with a scoop of rich gelato or ice cream—try dark chocolate gelato for contrast with these truffles and see our dark chocolate gelato for inspiration.
Serve with a glass of ruby port or a fruity red wine to highlight the raspberry notes.
Offer coffee or espresso alongside for a classic dessert course.
For a bright counterpoint, pair with a chilled citrus spritz like Blue Raspberry Lemonade or similar nonalcoholic drinks.

Nutrition Information (per serving)
Serving size: 1 truffle. Makes 24 truffles.

Calories: 110 kcal
Total Fat: 9 g
Saturated Fat: 5.5 g
Cholesterol: 20 mg
Sodium: 6 mg
Total Carbohydrates: 7 g
Dietary Fiber: 1 g
Sugars: 6 g
Protein: 1.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my truffles turn out grainy?
A: Grainy ganache usually means the chocolate didn’t melt fully or the cream was too hot and caused separation. Chop chocolate finely and let hot cream sit briefly before whisking. If grainy, strain and rewarm gently over a double boiler and whisk until smooth.

Q: Can I make these without dairy?
A: Yes. Use 120 ml (1/2 cup) canned full-fat coconut milk and vegan dark chocolate. Expect a subtle coconut flavor and slightly firmer set.

Q: Can I double this recipe?
A: Yes. Double the ingredients and use a larger bowl. Chill time may increase slightly; plan an extra 15–30 minutes. Work in batches when scooping and coating.

Q: Can I prepare the truffles the night before?
A: Absolutely. Make the ganache and chill it up to 3 days ahead. Portion and coat the day you plan to serve for the freshest finish.

Q: How long do these keep in the fridge?
A: Stored airtight, the truffles stay good for up to 10 days in the refrigerator. For longer storage, freeze for up to 3 months.

Q: Can I use fresh raspberries instead of freeze-dried?
A: Fresh raspberries contain water and will loosen the ganache. If you want fresh fruit flavor, macerate a small amount and whisk into whipped cream served alongside, but do not add fresh fruit directly to ganache.

Q: Will the truffles melt quickly at room temperature?
A: They are stable at cool room temperatures (up to about 20–22°C / 68–72°F). On warm days, keep them chilled until serving and avoid direct sunlight.

Conclusion

These dark chocolate raspberry truffles are an easy way to make an elegant dessert or heartfelt gift. For ready-made inspiration or a gift-ready box, check out the Dark Chocolate Raspberry Truffle Gift Box – 24 Piece. If you’d like to compare another home recipe, see this Raspberry Dark Chocolate Truffles Recipe for a simple variation.