By Trang Doan - (updated ) - This post may contain affiliate links.
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Raspberry and dark chocolate come together in this Raspberry Chocolate Truffle recipe to create the most beautiful and delicious raspberry truffles you will ever make. They are tart and sweet, with an amazingly colorful center. They are perfect for an everyday sweet treat as well as for a special occasion.
I haven’t met a chocolate dessert that I don’t get along with. But when I met these dark chocolate raspberry truffles, I guess you could say it was love at first bite. And that first bite reveals a beautiful truffle filling made with freeze dried raspberry, which gives it that deep pink color and an explosion of flavor.
I have to admit I’m quite a bit obsessed with freeze dried fruits. They add the most amazing concentrated flavor to desserts and baked goods. I’ve used them in truffles multiple times, but you can use it for so many other treats, like these strawberry shortbread cookies or the strawberry frosting on these strawberry champagne cupcakes. Tip: find all different freeze dried fruits at Target and hoard them when they go on sale!
How to Make Raspberry Chocolate Truffle
Use a food processor or a blender to grind the freeze dried raspberries into a fine powder. When I process any freeze dried fruits in my food processor, I drape a towel over it to prevent the powder from puffing up everywhere. Then make sure to allow the powder to settle for a few minutes before opening up the food processor or blender, otherwise there will be a cloud of fruit powder hitting your nostril.
Now, proceed to make the truffle filling by mixing together hot cream, white chocolate and the raspberry powder. You can see that the raspberry powder will give the truffle filling a very pretty deep pink color. You must allow the truffle mixture to set in the refrigerator before you can scoop and shape it into balls. Then the truffle balls needs to be chilled further before the addition of the outer chocolate layer.
I used Ghirardelli dark chocolate melting wafers for this recipe. It is not a true dark chocolate since it is only about 40% cocoa. But I like the taste, and it is easy to find (Stater Bros or Target). For those who don’t like dark chocolate, this is not as dark or bitter as something with 60-70% cocoa, so I encourage you to give it a try.
Melt the chocolate in a heat proof bowl over a pot of simmering water just until most is melted. Continue to stir as you take it off the heat until all the chocolate is completely melted and smooth. Now, it’s time to dip the truffles in melted chocolate. You don’t need any fancy tool, just get a fork to hold the truffle, dip the bottom in the melted chocolate. Then get a spoon to pour melted chocolate over the top to cover the truffle completely.
Set the truffles on a parchment line baking sheet. By the time you are finished dipping the last truffle, the chocolate cover should start to set already. If you have excess melted chocolate, drizzle it over the top, then garnish with some crushed freeze dried raspberry. Refrigerate the raspberry truffles until they harden completely.
I can’t say enough about how much I love the deep pink color of these raspberry chocolate truffles. And the flavor is just phenomenal, it’s sweet, tart and so raspberry-y!! Also, the dark chocolate gives a nice contrast to the fruity filling, both in color and taste. Wrap these up in a cute box and they’re perfect for gifting this Valentine’s day.
More Delectable Truffles
- Pineapple Truffles
- White Chocolate Pistachio Truffles
- Chocolate Covered Strawberry Truffle Pop
- Peppermint Chocolate Truffle Pop
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
📖 Recipe card
Raspberry Chocolate Truffles
Raspberry and dark chocolate come together in this Raspberry Chocolate Truffle recipe to create the most beautiful and delicious raspberry truffles you will ever make. They are tart and sweet, with an amazingly colorful center. They are perfect for an everyday sweet treat as well as for a special occasion.
4.74 from 19 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 5 minutes minutes
Resting Time: 3 hours hours
Total Time: 30 minutes minutes
Servings: 13 truffles
Calories: 208kcal
Author: Trang
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))
- Extra freeze dried raspberry
Instructions
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.
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.
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.
Roll each portion into a ball, place them on a parchment line baking sheet and refrigerate for 1 hour.
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.
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.
Notes
- When processing the freeze dried raspberries, drape a towel over the food processor to keep the powder for flying everywhere.
- If you don't like seeds in your truffle filling, use a fine mesh sieve to sift the raspberry powder and remove the seeds.
Nutrition
Serving: 57g | Calories: 208kcal
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Mention @WildWildWhisk or tag #WildWildWhisk on Instagram.
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Reader Interactions
Comments
Tina
I made this recipe with freeze dried raspberry, freeze dried strawberry, and freeze dried pineapple, and they were all WONDERFUL! The flavors are intense, the colors of the ganache are gorgeous, and the ganache sets up beautifully. I even made keto versions with keto white chocolate for the ganache and keto dark chocolate for the coating. I’m going to hunt down some more freeze dried fruits and see what else I can make. Thank you for the gift of this recipe! Just one thing: dark chocolate can overwhelm the pineapple, so I will use white chocolate to coat pineapple truffles in the future.Reply
- Trang Doan
Thank you so much, Tina. Let me know what you can hunt down and make 🙂
Reply
- Tina
I just made recipe again, this time with freeze dried blueberries, and WOW. You must definitely strain out the seeds, because the blueberry seeds are just as offensive as raspberry seeds (who knew?), but the flavor is indescribable and the color is a very vivid pinky-purple. This recipe is the gift that keeps on giving!Reply
- Trang Doan
That’s so awesome! Thank you Tina for trying it, love the substitution!!
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- Jean Croft
Very good. I have made many batches for Christmas.per requests!!! What’s not to like…chocolate and Raspberries,yum!!!Reply
- Victoria
I used rasberrie powder and they turned out gray with a tinge of pink. They taste great but don’t look appetizing at all. I was so excited to try this recipe because they look so beautiful. I look all over for a conversion to powder but found nothing. Used 2oz. Of powder.
Reply
- Trang Doan
I’m not sure what kind of powder you used and whether there was any additives in the powder. If the powder is 100% freeze dried raspberry, which is what I used, it would be fine to use the amount I specified in the recipe. You could try adding red food coloring to mask the gray.
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- Kika
Can we use fresh raspberry fruits?; thank you
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- Trang Doan
No, fresh raspberry has too much water, it won’t work with this recipe.
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- M blades
The best truffles I have madexReply
- Jia
Hi! I was wondering if it was possible to ship these overnight? Do they need to be cold/refrigerated or can they be left at room temperature.
Reply
- Trang Doan
Hi Jia, I would not recommend shipping these. Overnight may be okay but they should be kept refrigerated because the truffle filling is made with fresh cream and no preservatives. However, you would also want to consider how fragile they are and may not stand up to the shipping process unless packed very well.
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- Stacey
Loves this recipe! I had a good amount of the dark chocolate left over so I might dip them twice for a little thicker shell next time but they we’re definitely a hit in our house!!Reply
- Callie
I just made these. They are scrumptious. My only disappointment was that the color of the raspberry filling was much paler than your photos and I followed the recipe to the letter. Any suggestions before I make the next batch?Reply
- Trang Doan
Hi Callie, the only thing I can think of is different brand may yield different color though I don’t understand why it would, I used the Target brand in these photos. Did you use the correct amount of dried raspberries? I didn’t use any food color but if you want deeper color you could add some red food coloring, but I really don’t think it’s necessary.
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- Abi
I’ve made these a few times but infused with cannabis and they are absolutely amazing! One of my favorite desserts!
Reply
- Trang Doan
Love it!! Thanks for trying the recipe 🙂
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- Shelby
I’m vegan and was wondering a dairy substitute for the heavy cream that would yield the same results?
Reply
- Trang Doan
Coconut milk from the can.
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- Carole
I did not infuse these with cannabis but they were delicious! O.M.G!
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- Frances Keifer
I’m so excited to try this recipe! My favorite flavor combination of raspberry and dark chocolate! I thought I had all the ingredients but I forgot the cream. 😕 Can I use almond milk or evaporated milk instead?
Reply
- Trang Doan
Hi Frances, I don’t recommend substituting heavy cream with either since the consistency of almond milk and evaporated milk are not as thick as heavy cream, they also don’t have as much fat content which will give your truffle filling its creaminess. I think it is best if you can get heavy cream for this recipe, it will be worth the wait and effort!
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- Frances keifer
Will do. I’ll wait until I get to the store. Thanks for responding so quickly.
- Kayla Longenecker
Hi,
For the freeze dried raspberries do you use frozen raspberries or is it something different?
Reply
- Trang Doan
It’s freeze dried, not frozen. You can get it in a package at the store, it’s usually in the aisle with nuts and dried fruits. It’s like this but I couldn’t find the raspberry one online.
- Natalie
These truffles are amazing! I made them for a tea and the ladies raved about them. I’m making them for my annual Christmas tea as a favor. Will try the pineapple ones which I’m sure are equally yummy. Thank you for these recipesReply
- Trang Doan
Thank you Natalie! Glad to hear you enjoy them, be sure to let me know when you try the pineapple one 🙂
Reply
- D Sorin
Yum! I made these for my husband who loves the combination of raspberry and dark chocolate. A definite winner!!Reply
- Judy
These are yummy and, outside of the fridge times, doesn’t take much time. A hint: don’t scrape the food processor for the dust on the side. It rolls up into litle cylinders.
Question: Are fruit and chocolate amounts by volume or weight?Reply
- Trang Doan
Hi Judy, the fruit and chocolate are weight in ounce.
Reply
- Kristin
Can chocolate chips be used instead of the melting wafers? I can’t find the wafers in my small town & I really want to make these truffles!
Reply
- Trang Doan
Hi Kristin, can you find just regular dark chocolate bars, the type for eating not the baking bars? Chocolate chips tend to have stabilizing ingredients to help them keep their shape in the oven so melting them might not yield the best results. But if you cannot find any other type of chocolate, then I would say go ahead and use the chocolate chips.
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- Kerri
Hi I want to make this but everywhere I look the freezer dried raspberries are super expensive. Is there something else I can use? Thanks
Reply
- Trang
Hi Kerri, sorry it won’t work with anything else but freeze dried to add flavor without adding liquid. Have you tried Target? Their good & gather brand freeze dried raspberry is $3.50.
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- Allison
Try Trader Joes if you have one nearby.
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- Gail B
I cannot wait to try these! How long will they last if stored in air tight container in the refrigerator? Thank you.
GailReply
- Trang Doan
Hi Gail, you can keep it up to 2-3 weeks.
Reply
- Jackie
I can not find the white chocolate melting wafers they all have vanilla flavor in them
- Trang Doan
Yes, that’s the one, they are vanilla flavored.
- Carol
I used freezed-dried strawberries and it turned out great! I found them at my local Kroger store.
Reply
- Trang Doan
Great to hear Carol!
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- Ruth
these are sooooo delicious and look great too… ! I need to make more for the holidays but want to freeze them – any reasons why they wouldn’t freeze well?Reply
- Trang
Thanks Ruth! I have not tried freezing these before. I usually keep store bought truffles in the fridge for months, so I would imagine these will last in the fridge for a while as well. The only reason I would be cautious is the humidity in the freezer and thawing will cause condensation on the chocolate shell and it may get discolored due to the sugar bloom, won’t be pretty for gifting anymore. Let me know if you try freezing them and if successful!
Reply
- Ruth
Thanks for that… so I froze the first batch (minus those that needed to be eaten as ‘testers’!)… took a couple out of the freezer about an hour ago and can report back that they taste as delicious as when they were first made…., no bloom occurred (maybe I was lucky?) and so I have another batch already chilling before being dipped and decorated. Defrosted them 30 mins at room temp and 30 mins in the fridge. Outer shell lost a little of the high gloss shine, but nothing very noticeable… they are so tasty though that I doubt they’ll hang around long enough for anyone to query anything!! Great recipe so massive thanks from the UK!!Reply
- Trang
Thanks for reporting back Ruth!!
Reply
See AlsoVegan Mushroom Wellington recipe - Melissa
This recipe sounds delicious! Would I be able to use freeze dried raspberry powder? And if so would I be the 28g still since they are already ground up? Thanks!
Reply
- Trang Doan
Hi Melissa, yes absolutely. If you have it in powder form already, even better, and it is correct to use gram measurement.
- Judith A Neary
Could you tell me if these require refrigeration for storing? Or is it not necessary. Thank you.
Reply
- Trang Doan
Yes, I would keep refrigerated since the center truffles are made with cream.
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- Annette
These are excellent and love how they aren’t overly sweet! I made some with dark choc instead of white choc to cut down on the sugar & they are phenomenal. You just melt dark choc instead of the white. Obviously you could use milk choc instead too for sweeter taste but the dark are pretty extraordinary!!
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- Michelle Peoples
OMG! I’ve never tried freeze dried fruits before until this recipe. I’m hooked! For those of you who dont like white chocolate, neither do I. Trust me, you won’t taste it. It’s basically just to hold all that delicious raspberry flavor in shape. I love to work with chocolate and like to make it “my own” so I use a mix of Lyndt, Godiva, and Ghiardelli.
These truffles were by far some of the best I’ve ever made. Thank you for this recipe. I’ll be stocking up on freeze dried fruits from now on.
I did have a little separation so what I did was put it in the fridge for just a few minutes and whisked it again quickly and put it back. That did the trick.
I also doubled this recipe without any issues. When it comes to truffles, I don’t think you can get an easier recipe than this one. So for all you beginners, don’t be afraid to start with this one.
Thanks again!!Reply
- Trang
Thank you so much Michelle for your feedback! I’m glad to hear that you’re hooked 🙂
Reply
- Annie
Not good. The filling separated a bit when refrigerated, the filling has seeds in it, and the filling just didn’t have a good flavor.Reply
- Trang
Hey Annie, I’m sorry you didn’t like this recipe. I never had trouble with separation, may I ask how you heat up the cream and what kind of chocolate you were using? The freeze-dried raspberries are real raspberries so they do have seeds, if you don’t like the seeds, I recommend sifting the powder to get rid of the seeds. I know it’s frustrating when something doesn’t turn out as you expect, but thanks for giving it a try.Reply
- Annie
I heated the cream over low heat in a pot on the stove. Heated to a low simmer not a full boil. I used melting wafers for both the white chocolate and the dark chocolate.
Reply
- Trang
That’s exactly what I usually do and I always use melting wafers. Whisking the ganache when it’s still too hot could cause it to separate… but I’ve never had this issue before so I can’t tell from personal experience. One way to fix broken ganache is to warm the filling back up again and whisk until completely smooth, if you ever decide to try this recipe again or even make something else. I like to use freeze-dried fruit for all different flavor truffles, if you didn’t like this raspberry one, maybe try strawberry or blueberry, even pineapple. I appreciate you taking the time to respond back. I hope you’ll give this one or another recipe a try.
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- Karen Wild
Love this recipe.
However, I live in the UK, please could you tell me what the UK measurements would be.
ThanksKaren
Reply
- Trang
Hi Karen, I’ve added the gram measurement to the recipe card.
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- Vanessa
Thanks for sharing! DO they keep long?
Reply
- Trang
Hey Vanessa, you can refrigerate them and keep them for a while. I’d say 1 – 2 weeks.
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- Suzanne
These look so good! What a delicious treat to make for for Valentines Day!
Reply
- Trang
Thanks Suzanne. They sure are, I hope you try it!
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- Cheri Jacobsen
I make all sorts of candies at Christmas each year. I wanted to try making truffles and came across this recipe. They were a hit at the first event. Making more for the rest of the family. And thanks for the tips on where to find the freezer dried fruits.Reply
- Trang
Thanks Cheri!! I’m glad you enjoy these 😊
Reply
- Sarah Robison
I’m not a fan of white chocolate, so I took a chance and substituted semi-sweet chocolate for the white chocolate. I still used bitter sweet for the coating and just sprinkled a little of the freeze-dried berry dust on top. Since they were so chocolaty, I made them smaller and got about 2 dozen yummy little raspberry chocolate bombs.I also sifted the berry powder through a sieve to separate out the raspberry seeds, and used Baker’s Bittersweet chocolate for the coating. I added about 1T of coconut oil to get a good coating consistency.
Reply
- Trang
Thank you for all the tips Sarah! This will be really useful for those who don’t like white chocolate very much.
Reply
- Martine
This recipe of raspberry truffles produce how many truffles approximately. Thanks,I usually make around 200 to give as *ifts with i5her flavors like orange flavor and espresso!
I did not get an answer Previously !Reply
- Trang
Hi Martine, the recipe makes 13 truffles. I try my best to state the number of servings in the recipe card as clear as possible. You can multiply the ingredient list by 15 – 16x to make 200 truffles.
Please be patient with me, I see that you have sent two messages and they both came in today just a minute apart. If for some reason, one message got lost on the way, it could be why I didn’t see it.
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- Joyce
I found a 1 1/2 ounce bag at target for $1.50 yesterday, 25 November 2019.
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- Trang
Awesome!! I hope you enjoy the truffles!
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- Liza
Can u use fresh raspberries instead of freeze dried? Does it have to be powder or can u just purée and strain fresh raspberries?
Reply
- Trang
It has to be freeze-dried because the amount of freeze-dried raspberry called for in this recipe is equivalent to almost 2 cups of fruits. If you use fresh, even if you strained it, it will still add a lot of liquid and bulk, it will completely change the recipe.
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- Deborah Youmans
Can these be shipped to someone that would take about 2days?
Reply
- Trang
I would pack it with dry ice to keep it cold if you really want to ship it.
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- Nicole
These are wonderful! I will never have to go to See’s Candies again :). How do you store these? Are they ok to sit in the fridge for a week then move out in a container on the counter?
Reply
- Trang
Thank you Nicole!! Yes store them in the fridge, they should be fine for a week, just take them out 15 – 30 mins before you want to eat them so they soften up a bit.
Reply
- Terry
I couldn’t find freeze dried raspberries, can I use fresh ones?
Reply
- Trang
Hey Terry, this recipe will not work with fresh raspberries. Fresh berries have too much water and the filling won’t solidify. Have you tried Amazon?
Reply
- Veronica
Hi there! Wondering if it would be OK to replace chocolate wafers for chocolate chips or bakers chocolate or even just to use regular chocolate bars? I know that it can often make a difference, but wondering what Might still work fine for the truffles. I’m finding it challenging to find organic wafer style chocolate! Thank you in advance!
Reply
- Trang
Hi Veronica! My first choice would be regular chocolate bars, choose the one you like to eat. The second choice would be chocolate chips. I wouldn’t use baker’s chocolate since those are meant for baking and not candy making, they don’t taste great at all made into truffles.
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- Veronica
Awesome, thanks so much for your reply 🙂
- Trang
You’re welcome! Let me know what you end up using and how they turn out 🙂
- Ja'Nae Lindsey
I found some at Walmart for $1.98 for 1 oz.
Reply
- Trang
Thanks for the info! 🙂
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- Kay Pea
I made these on a whim tonight and was completely blown away! I set the ganache in a silicone chocolate mold and got 15 truffles. So, so good!Reply
- Trang
Thank you Kay! It warms my heart to know that you loved them 🙂
Reply
- KAREN
I made these last night for a coworker’s birthday today! I sampled one this morning and they are sublime! Thank you! They are also gorgeous!!Reply
- Trang
I’m so glad you love them Karen!
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- Jessica
I am not a fan of white chocolate, but love dark chocolate! What kind of chocolate would you recommend switching out the white chocolate with? I know the beautiful color would be sacrificed 🙁
Reply
- Trang
Hi Jessica, to be honest I don’t recommend switching out the white chocolate in the filling to allow the raspberry flavor to come through. It won’t even taste like white chocolate anymore once you add raspberry powder.
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- Karen
I agree. You don’t even know there is white chocolate in the raspberry center.
Reply
- Trang
🙂 yup!
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- JESSICA
Thank you! Finally found freeze dried raspberries, so will be trying tomorrow!
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- Trang
Yesss!!! Have fun 🙂
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- Kim
Can you use milk chocolate to cover the truffles instead of far chocolate
Reply
- Trang
Yes you can use milk chocolate, it will be a bit sweeter than intended but will be delicious all the same.
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- Marie
What a great way to flavour truffles. I love freeze dried fruit and these look just gorgeousReply
- Trang
I’m obsessed with freeze dried fruits, they’re the greatest invention ever, really gave these truffles an intense flavor!
Reply
- Bridget
Is the truffle filling pipe able?
Reply
- Trang
You can pipe it if you don’t let it set completely, just refrigerate it partially to a pipe-able stage, maybe 15 mins.
Reply
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