If you've ever dreamed of a perfect bite-sized indulgence, this Raspberry Dark Chocolate Truffles Recipe will totally win your heart. Imagine creamy white chocolate ganache infused with tangy raspberry powder, all wrapped in a rich dark chocolate shell. Pure bliss in every bite.

This image shows a tray covered with parchment paper holding 18 round chocolate-covered treats. Each treat has a smooth, dark brown chocolate outer layer with a shiny finish. The top of each piece is decorated with small, colorful toppings in three different types: bright pink crumbs, light green chopped pistachios, and dark brown cacao nibs. The treats are arranged in a loose cluster, with some small pieces of topping scattered around them on the parchment. The tray is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Dark Chocolate Truffles Recipe
Top Tip
How to Serve Raspberry Dark Chocolate Truffles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Dark Chocolate Truffles Recipe

Why You'll Love This Recipe

I still remember the first time I made these truffles at home—it felt fancy but was surprisingly simple. Sharing them instantly turned into a favorite holiday tradition because they’re THAT good and elegant.

Delicate Flavor Balance: The tangy raspberry powder cuts through the sweetness of the white chocolate ganache so beautifully.
Simple Ingredients, Stunning Result: Uses easy pantry staples yet yields a gourmet treat.
Perfect for Gifting or Parties: These truffles look elegant and taste impressive without complicated steps.
Make Ahead Friendly: You can prepare them a day or two in advance, perfect for busy schedules.

Ingredients & Why They Work

When shopping, aim for quality chocolate and fresh freeze-dried raspberries for the best flavor. The key is balancing the rich creaminess of the white chocolate ganache with the tart raspberry punch and that smooth dark chocolate coating.

Flat lay of a small pile of smooth white chocolate chips, a small white ceramic bowl filled with fresh double cream, a small white ceramic bowl holding fine vibrant pink freeze dried raspberry powder, a single whole brown vanilla bean pod placed next to a tiny white ceramic bowl with a pinch of sea salt crystals, a small pile of glossy dark chocolate chunks, a small white ceramic bowl with shiny dark brown cacao nibs, a small white ceramic bowl of bright green chopped pistachios, and a small heap of deep red whole freeze dried raspberries, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White Chocolate Chips: I prefer good quality chips for melting smoothly into a luscious ganache.
Double Cream: Adds the essential richness and silkiness that make the ganache irresistible.
Freeze Dried Raspberries: These bring concentrated raspberry flavor without extra moisture, perfect for powdering.
Vanilla Extract: Enhances the depth of flavor gently without overpowering the raspberries.
Salt: Just a pinch to balance the sweetness and intensify all other flavors.
Dark Chocolate (60-70% cocoa solids): For coating, choose a smooth dark chocolate that melts evenly and sets firm.
Cacao Nibs, Chopped Pistachios, or Freeze Dried Raspberries: Decorative touches that add crunch, color, and extra flavor layers.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Raspberry Dark Chocolate Truffles Recipe is how easy it is to tailor it to your tastes or occasion. Whether you want to add a personal twist or accommodate dietary needs, there's plenty of room to get creative with these elegant treats!

Variation: For a nutty crunch, I love swapping out the usual cacao nibs for toasted chopped pistachios as decoration. It adds a lovely texture contrast that complements the creamy ganache beautifully.
Seasonal Twist: Around the holidays, sprinkling a bit of edible gold dust or crushed peppermint candy on top gives these truffles a festive sparkle and extra flavor pop.
Dietary Swap: To keep these truffles vegan, you could try using coconut cream instead of double cream and opt for dairy-free white and dark chocolates. The flavor will shift slightly but remains indulgently delicious.

Step-by-Step: How I Make Raspberry Dark Chocolate Truffles Recipe

A group of smooth, round chocolate balls each with a dark brown glossy outer layer, decorated on top with small pieces of bright green pistachios, deep red dried fruit bits, and dark cacao nibs. One chocolate ball is bitten, showing a thick, creamy, and textured pink filling inside. These chocolate balls are arranged closely together in a white bowl with a ridged pattern, placed on a white marbled surface. Some toppings and bits of the filling are scattered near the bowl, adding a casual feel. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Turn Freeze-Dried Raspberries into a Velvet Powder

Start by placing the freeze-dried raspberries into a blender or food processor. Pulse until you have a fine powder, then push it through a fine sieve to remove the seeds. This part is crucial for a silky smooth ganache—you want all those tiny seeds gone so every bite melts without crunching. It helps to be patient here; using a sieve makes a huge difference in texture.

Step 2: Melt the White Chocolate Slowly

Chop the white chocolate into small pieces to ensure even melting. Gently melt it either in a heatproof bowl set over simmering water or in short, 30-second bursts in the microwave. Stir frequently to avoid overheating. Your goal is a smooth, glossy liquid without scorching—slow and steady wins the race here!

Step 3: Warm the Cream and Combine

Heat the double cream in a small saucepan over low heat until it’s just shy of boiling—small bubbles forming at the edges are your cue. Remove it from heat and pour it over the melted white chocolate. Stir gently until you have a smooth, shiny white chocolate ganache ready for the next step.

Step 4: Stir in Raspberry Powder and Flavorings

Now comes the magic moment: add the raspberry powder, vanilla extract, plus a pinch of salt to the ganache. Stir gently until the mixture turns a vivid pink and is perfectly smooth. This is when that lovely raspberry aroma really comes alive. Let it cool a bit, then pop it in the fridge for at least an hour or even overnight to set.

Step 5: Roll Your Truffles

Take the chilled ganache out of the fridge about 30 minutes before rolling to soften just enough to handle easily. Scoop a tablespoon of the mixture and roll it between your palms to form smooth balls. Keep a damp towel nearby to wipe your hands often to prevent sticky messes. Lay the truffles on a lined baking sheet and chill again so they firm up nicely.

Step 6: Melt the Dark Chocolate for Coating

Chop the dark chocolate finely and melt it gently over simmering water, making sure the bowl doesn’t touch the water. Stir until silky and smooth. The chocolate should be warm and fluid but not hot, so it coats without melting the truffles inside.

Step 7: Dip and Decorate Your Truffles

Using a fork, carefully dip each chilled truffle into the melted dark chocolate, coating it fully. Shake off any excess and place them on parchment paper. Quickly decorate with cacao nibs, chopped pistachios, or a sprinkle of freeze-dried raspberry powder before the coating sets for a finishing touch. Then chill again to let the chocolate harden completely.

Top Tip

Mastering the Raspberry Dark Chocolate Truffles Recipe is all about attention to detail and a bit of patience. These tips will help you get silky smooth ganache, perfectly shaped truffles, and a glossy chocolate coating every time.

Proper Raspberry Powder Preparation: Make sure to sieve the freeze dried raspberry powder to remove all seeds. This avoids any crunchy surprises in your silky ganache and keeps the texture perfectly smooth.
Chill Ganache Enough Before Rolling: From my experience, letting the ganache chill for at least an hour — or better yet overnight — makes rolling much easier and prevents sticky fingers.
Temperature Control for Coating: Keep your dark chocolate warm enough to flow smoothly but not so hot that it melts the chilled truffles. This balance ensures shiny, firm coatings without mess.
Clean Hands Make Perfect Balls: Wiping your hands frequently while rolling keeps the truffles neat and helps maintain their shape without sticking to your fingers.

How to Serve Raspberry Dark Chocolate Truffles Recipe

A clear glass bowl on a white marbled surface contains a thick, smooth dark brown chocolate mixture that fills about half the bowl with a rich texture. Sitting on top of this chocolate layer is a mound of bright red powder, loose and fine in texture, creating a strong color contrast. A red silicone spatula rests inside the bowl, partly buried in the chocolate mixture, with its edge dipping down into the layers. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To make your truffles even more inviting, try garnishing with a sprinkle of extra freeze dried raspberry powder for an added pop of tang. Chopped pistachios add a lovely nutty crunch and a splash of green color, while cacao nibs bring a subtle bitter contrast to the sweetness. These decorations not only enhance the look but complement the flavors beautifully.

Side Dishes

These truffles are the perfect elegant bite to accompany a cheese platter featuring mild to medium cheddar or a creamy brie. They also pair delightfully with a glass of full-bodied red wine or even a light espresso to balance the sweetness. For a festive tea party, consider serving with delicate shortbread cookies or buttery madeleines.

Make Ahead and Storage

Storing Leftovers

Store your Raspberry Dark Chocolate Truffles in an airtight container in the refrigerator. They will stay fresh and delicious for up to 1 week. Make sure to keep them away from strong-smelling foods to avoid any flavor transfer.

Freezing

If you want to keep them longer, these truffles freeze beautifully. Place them in a single layer on a baking sheet to flash freeze, then transfer to a sealed container or freezer bag. They can keep in the freezer for up to 2 months. To enjoy, simply thaw in the fridge overnight before serving.

Reheating

Reheating isn’t necessary for these truffles since they’re meant to be enjoyed chilled. However, if you prefer them slightly softer, just let them sit at room temperature for 10-15 minutes before eating. Avoid microwaving as it can cause the ganache to soften too much and lose its shape.

Frequently Asked Questions:

Can I use fresh raspberries instead of freeze dried for the Raspberry Dark Chocolate Truffles Recipe?

Fresh raspberries are too moist and will change the texture and consistency of the ganache. Freeze dried raspberries are essential here because they provide intense flavor without added moisture, ensuring a smooth, creamy ganache.

Why is sieving the raspberry powder so important?

Raspberry seeds are hard and crunchy, which can create an unpleasant texture in the smooth ganache. Sieving removes these seeds so the truffles have a silky, luxurious bite.

How do I prevent the dark chocolate from getting too thick when coating the truffles?

Keep the melted dark chocolate warm but not hot by placing the bowl over simmering water and removing from heat while you dip the truffles. You can gently reheat the chocolate in short bursts if it begins to cool and thicken during the process.

Can I make the Raspberry Dark Chocolate Truffles Recipe vegan or dairy-free?

This particular recipe relies on double cream and white chocolate which typically contain dairy. For a vegan or dairy-free alternative, you’d want to substitute with plant-based cream and vegan white chocolate, but this may affect texture and flavor.

Final Thoughts

Making these Raspberry Dark Chocolate Truffles is a delightful journey from start to finish. The rich, creamy white chocolate ganache infused with the bright tang of raspberries, all wrapped in a crisp dark chocolate shell—there’s something truly special about these little bites. Whether you’re sharing them as gifts or treating yourself, I hope you find as much joy in making and savoring them as I do. Happy truffle-making!