Chocolate Raspberry Truffles are the perfect little treat to celebrate Valentine’s Day. These bite-sized sweets combine the rich, smooth taste of chocolate with the bright, tangy pop of fresh raspberries. They’re soft, creamy, and just a bit fancy, making them feel special without any hassle.
I love making these truffles because they’re surprisingly easy but always impress everyone who tries them. It’s fun to roll them by hand and then watch the chocolate and raspberry flavors come together. Plus, the raspberry adds a fresh twist that brightens up the rich chocolate, which keeps things from feeling too heavy.
These truffles make the sweetest way to end a romantic dinner or to share with friends and family on Valentine’s Day. I like to pop a few in a pretty box or plate them up on little cupcake liners. They feel like a thoughtful, homemade gift that anyone would be happy to get. Whenever I make them, I can’t resist sneaking a couple myself!
Key Ingredients & Substitutions
Raspberries: Fresh raspberries add bright flavor, but frozen work well too. If you want a milder fruit note, try strawberries or cherries instead.
Chocolate: Semisweet or dark chocolate gives a nice balance of bitterness and sweetness. Milk chocolate can be used for a sweeter, creamier truffle, but dark chocolate keeps it elegant.
Heavy Cream: This creates a smooth ganache. For a lighter option, try coconut cream, which adds a slight coconut flavor and makes it dairy-free.
Butter and Vanilla: Butter helps with creaminess and gives a glossy finish. Vanilla enhances the overall flavor but can be skipped or swapped with almond extract for a different twist.
Garnishes: Freeze-dried raspberries add color and tart crunch. If unavailable, crushed nuts like pistachios or almonds work great too.
How Can I Get Smooth, Glossy Chocolate Ganache Every Time?
The key to perfect ganache is gently heating and mixing without overheating. Here’s how I do it:
- Heat cream until just simmering—not boiling—to avoid breaking the cream.
- Pour cream over chopped chocolate and wait 2 minutes before stirring. This helps melt the chocolate evenly.
- Stir gently until silky and smooth, avoiding air bubbles by stirring slowly in circles.
- Add the butter and vanilla after the ganache forms to keep it shiny and rich.
- If it looks grainy, warm gently over a double boiler while stirring to bring it back together.
Patience is key here! A smooth ganache makes the truffles creamy and delicious inside, creating that luxurious texture everyone loves.
Equipment You’ll Need
- Medium saucepan – perfect for cooking down the raspberries and heating the cream gently.
- Fine mesh sieve – helps remove raspberry seeds for a smooth filling.
- Heatproof mixing bowl – great for melting chocolate with hot cream to make ganache.
- Small spoon or melon baller – makes rolling evenly sized truffle balls easy and neat.
- Baking sheet lined with parchment paper – keeps truffles from sticking while chilling.
- Double boiler or microwave-safe bowl – melts chocolate smoothly for coating.
- Fork or dipping tool – helps dip truffles cleanly and shake off extra chocolate.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or cherries to try different fruity flavors that pair well with chocolate.
- Add a splash of liqueur like Chambord or Grand Marnier into the ganache for a grown-up twist.
- Sprinkle chopped toasted nuts like pistachios or almonds on top for crunch and a nutty flavor.
- Mix in a pinch of cinnamon or chili powder for a subtle warm or spicy kick that enhances the chocolate.
Chocolate Raspberry Truffles
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225g) fresh or frozen raspberries
- 1 cup (200g) granulated sugar
- ½ cup (120ml) heavy cream
- 12 oz (340g) semisweet or dark chocolate, chopped (plus extra for coating)
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
Optional Garnishes:
- Freeze-dried raspberries
- Finely chopped pistachios
How Much Time Will You Need?
This recipe takes about 15 minutes for cooking and mixing, then around 3 hours for chilling the ganache until firm. After shaping and coating the truffles with chocolate, allow another 30 minutes for the chocolate to set. Plan ahead so your truffles are perfectly ready to enjoy on Valentine’s Day!
Step-by-Step Instructions:
1. Preparing Raspberry Puree:
In a medium saucepan, combine raspberries, sugar, and a pinch of salt. Cook over medium heat, stirring now and then, until the raspberries soften and the mixture thickens slightly (about 10 minutes). Pour this through a fine sieve into a bowl to remove seeds and let it cool completely.
2. Making the Ganache:
Heat the heavy cream in a small pan until it just starts to simmer, then remove from heat. Place the chopped chocolate in a heatproof bowl, pour the hot cream over it, and wait 2 minutes. Stir gently until smooth and shiny. Add softened butter, vanilla, and the cooled raspberry puree, mixing everything well until smooth.
3. Chilling and Rolling:
Cover the ganache with plastic wrap and chill for at least 3 hours—until firm enough to scoop. Using a small spoon or melon baller, scoop out portions and quickly roll them into balls between your palms. Place the truffles onto a parchment-lined baking sheet.
4. Coating the Truffles:
Melt extra chocolate in a double boiler or microwave until smooth. Using a fork or dipping tool, dip each truffle into the melted chocolate, letting any extra drip off. Before the chocolate sets, sprinkle with freeze-dried raspberries or chopped pistachios for a pretty touch.
5. Final Chill and Serve:
Refrigerate the coated truffles for at least 30 minutes until the chocolate is set. Serve chilled or at room temperature, plated beautifully, to enjoy your luscious homemade Valentine’s Day treat.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries work well! Just thaw them completely and drain any extra liquid before cooking to avoid a watery mixture.
How Should I Store These Truffles?
Store truffles in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them—just thaw in the fridge before serving.
Can I Make These Truffles Ahead of Time?
Absolutely! Make the ganache and shape the truffles a day or two in advance. Keep them refrigerated and coat with chocolate just before serving for the freshest texture.
What If I Don’t Have a Melon Baller?
No worries! You can use a small spoon or simply roll small dollops of ganache between your hands to form balls. Just try to keep them roughly the same size for even coating.
