Name: Raspberry Dark Chocolate Truffles Recipe
Prep time: 2 h 20 min
Cook time: 15 min
Total time: 2 h 20 min
Cuisine: French-inspired
Ingredients: 340 g white chocolate chips; 190 ml double cream (¾ cup heavy cream); 1 ½ cups freeze dried raspberries, blended into a powder and sieved (40 g, 6 tablespoons powder); 1 teaspoon vanilla extract; 1 pinch salt; 200 g dark chocolate (60-70% cocoa solids, 7 oz); Cacao nibs, chopped pistachios, or freeze dried raspberries for decoration

If you’re a chocolate lover who adores a fruity twist, you’re going to fall head over heels for this Raspberry Dark Chocolate Truffles Recipe. These luscious truffles perfectly marry smooth white chocolate ganache with vibrant raspberry powder and a rich dark chocolate shell—pure indulgence every bite.

A tray lined with crinkled parchment paper holds 21 round chocolate truffles arranged closely together. Each truffle has a smooth, shiny dark chocolate coating with a thick, even layer. The truffles are topped with three different types of crunchy sprinkles: small crushed pistachio pieces in green and yellow, small dark brown cacao nibs, and bright red dried berry crumbs. The toppings are scattered mainly on the top center of each truffle, adding texture and color contrast. The tray’s edge and handles show a rustic metal look, and the background visible beyond the tray is a wood texture. 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’ve made these truffles more times than I can count, and every batch turns out like a little piece of heaven. If you’ve got a soft spot for homemade chocolates, trust me, this recipe will be your new favorite go-to dessert or gift.

Bright, natural flavor: The freeze dried raspberry powder gives an intense, authentic fruitiness that cuts through the sweetness perfectly.
Silky smooth ganache: Using white chocolate and cream creates the creamiest, melt-in-your-mouth center.
Elegant chocolate coating: Rich dark chocolate encases the truffle in a perfect bittersweet shell.
Customizable finishing touches: Top with cacao nibs, chopped pistachios, or extra raspberries to suit your mood or occasion.

Ingredients & Why They Work

Before you dive in, here’s a quick rundown of the essentials I love to use for this recipe. Sourcing quality chocolate and fresh freeze dried raspberries makes all the difference, so keep an eye out for the best in your local stores or online.

Flat lay of finely chopped white chocolate pieces arranged in a small neat pile, a small white ceramic bowl filled with smooth double cream, a small white ceramic bowl containing vibrant pink freeze dried raspberry powder, a couple of whole brown-shelled eggs clean and uncracked placed aside, a small white ceramic bowl holding finely chopped dark chocolate chunks, another small white ceramic bowl with glossy cacao nibs, a tiny pile of roughly chopped fresh green pistachios, and a small white ceramic bowl with a few whole freeze dried raspberries scattered inside, all elements spaced with perfect symmetry and balanced proportions, placed 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: They melt smoothly to create a luxuriously creamy ganache with a mellow sweetness that pairs beautifully with raspberry.
Double cream (heavy cream): Provides richness and a velvety texture essential for that silky ganache consistency.
Freeze dried raspberries: When ground to a fine powder and sieved, they offer an intense raspberry flavor without any bitterness from seeds.
Vanilla extract: Just a splash brings warmth and depth to the ganache flavor.
A pinch of salt: This little touch enhances all the flavors, balancing the sweetness and fruitiness.
Dark chocolate (60-70% cocoa solids): Perfect for coating, its bittersweet profile complements the creamy raspberry center beautifully.
Cacao nibs, chopped pistachios, or freeze dried raspberries: These add a lovely decorative crunch and extra burst of flavor on top.

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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 parts about making truffles is the opportunity to get creative and tailor them to your taste. Whether you want to add a personal twist or accommodate dietary preferences, these Raspberry Dark Chocolate Truffles offer plenty of room to play.

Variation: I love swapping out the decoration depending on the season—chopped pistachios add a wonderful crunch and a touch of green for spring, while cacao nibs give an earthy bitterness that balances the sweetness perfectly. Freeze dried raspberries sprinkled on top amp up the tartness and create a pretty finish. Try mixing two or all three for a festive look!
Dairy-Free Option: To make these truffles vegan-friendly, substitute the double cream with canned coconut cream and use dairy-free white and dark chocolate varieties. This gives a subtle coconut undertone that pairs beautifully with the raspberry powder.
Extra Raspberry Punch: For raspberry lovers who want a stronger berry flavor, adding a teaspoon of raspberry liqueur or a few drops of raspberry extract into the ganache before chilling can really enhance the fruitiness.

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

The image shows a white marbled surface holding a dark metal round dish filled with several chocolate-covered round truffles. Each truffle is coated in smooth dark chocolate topped with small rough bits of colorful nuts and crushed red fruit pieces. One truffle is placed on top and is bitten to reveal a thick, creamy, bright pink inside layer beneath the dark outer shell. The truffles create a roughly stacked pile with red and yellow small topping pieces scattered around them and on the white marble surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create That Vibrant Raspberry Powder

Start by blitzing your freeze dried raspberries in a blender or food processor until you get a fine, vibrant pink powder. Then, pass this through a fine sieve to carefully remove all those stubborn raspberry seeds — this step is key to achieving a silky smooth ganache without any gritty texture.

Step 2: Melt the White Chocolate With Care

Chop the white chocolate into small, even pieces and gently melt it using a heatproof bowl over simmering water or in the microwave in short 30-second bursts. Stir frequently to ensure a luscious, smooth melt without overheating, which can cause the chocolate to seize.

Step 3: Warm the Cream and Bring It All Together

Warm the double cream in a saucepan over low heat just until it’s about to boil—keep an eye to avoid boiling over. Pour this hot cream into the melted white chocolate and stir gently until completely combined into a glossy ganache.

Step 4: Flavor Your Ganache

Stir in the vanilla extract, your freshly sieved raspberry powder, and a pinch of salt. You'll see the ganache turn a beautiful, vivid pink—such a pretty sight! Allow it to cool to room temperature before chilling it in the refrigerator for at least 1 hour, or ideally overnight, so it firms up properly for rolling.

Step 5: Roll the Ganache Into Truffles

Take the ganache out from the fridge about 30 minutes before rolling to soften slightly. Using a tablespoon, scoop portions of the mixture and roll between your palms to form neat balls. Keep a damp cloth nearby to clean your hands every few truffles; this helps the process go smoothly and avoids sticky messes. Place the shaped truffles on a lined baking tray and pop them back in the fridge for a short chill before coating.

Step 6: Melt Dark Chocolate for Coating

Chop your dark chocolate finely and gently melt it in a heatproof bowl over simmering water. Stir regularly to keep the chocolate silky smooth. When melted, remove from heat but keep the bowl warm to maintain the chocolate’s fluid consistency for dipping.

Step 7: Dip and Decorate Your Truffles

Using a fork to hold each truffle, dip it into the molten dark chocolate, making sure it’s fully coated. Work fairly quickly to prevent the truffles from melting inside. Set them on parchment paper-lined trays. While the coating is still warm and soft, sprinkle your choice of cacao nibs, chopped pistachios, or freeze dried raspberries right on top for that eye-catching finish. Let them set at room temperature or chill in the fridge until firm.

Top Tip

These tips come straight from my kitchen trials and will help you master the Raspberry Dark Chocolate Truffles Recipe with ease and confidence.

Handle the Raspberry Powder Quickly: Freeze dried raspberry powder absorbs moisture fast, so blend and sift it right before adding to the ganache to keep it light and vibrant without clumps.
Set the Ganache Properly: Giving your white chocolate ganache at least an hour (or overnight!) in the fridge makes rolling the truffles much easier and less sticky—I learned this saves so much frustration.
Chocolate Coating Temperature: Keep melted dark chocolate warm but not hot; dipping when the chocolate is too warm melts the ganache inside, resulting in messy truffles. A lukewarm but fluid chocolate is your best friend.
Clean Hands for Rolling: Wiping your hands clean often while rolling the truffles avoids sticky hands and helps shape smooth, beautiful balls every time.

How to Serve Raspberry Dark Chocolate Truffles Recipe

A clear glass bowl sits on a white marbled surface, holding a smooth, thick dark brown chocolate mixture that covers most of the bottom and sides. On top of this chocolate layer is a heap of bright red powder, coarse in texture, placed towards the center-left. A red silicone spatula rests inside the bowl, partially buried in the chocolate mixture on the right side, its handle extending outwards. The inside rim of the bowl has streaks of the dark brown chocolate mix, showing some mixing activity. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your truffles visually and texturally, sprinkle the melted dark chocolate coating with cacao nibs for a deep crunch, chopped pistachios for a fresh nutty touch, or a light dusting of freeze dried raspberry pieces to double down on that tart fruit flavor. These garnishes make your truffles look as good as they taste!

Side Dishes

These luscious truffles pair wonderfully with a fresh berry compote or a dollop of lightly whipped cream to complement their richness. For an adult twist, serve alongside a glass of red wine or a cup of rich espresso to balance the sweetness with bold, bitter notes.

Make Ahead and Storage

Storing Leftovers

Store your truffles in an airtight container in the refrigerator where they'll keep beautifully for up to two weeks. This keeps the ganache firm and the chocolate coating intact without losing any of their luscious flavor.

Freezing

You can freeze the truffles for longer storage. Place them in a single layer on parchment paper in a container or a freezer bag, and freeze for up to one month. Thaw in the fridge overnight before serving to maintain their texture and flavor.

Reheating

If your truffles have been chilled or frozen, simply let them come to room temperature for about 10-15 minutes before indulging. Avoid microwaving as it can alter the texture and cause the ganache to soften too much.

Frequently Asked Questions:

Can I use regular frozen raspberries instead of freeze dried?

Regular frozen raspberries won't work the same because they contain moisture, which alters the ganache texture. Freeze dried raspberries are essential as they provide concentrated flavor without adding liquid.

What type of chocolate is best for coating the truffles?

Use dark chocolate with 60-70% cocoa solids. It offers a perfect balance of richness and bitterness that complements the sweet, fruity ganache beautifully.

How do I prevent the truffles from melting while coating?

Make sure your melted dark chocolate is warm but not hot, and work quickly when dipping. Refrigerate the ganache balls before coating to keep them firm and less prone to melting.

Can I make these truffles vegan?

This recipe uses dairy cream and white chocolate, so it's not vegan. However, you might experiment with vegan white chocolate and coconut cream as substitutes, though texture and flavor will vary.

Final Thoughts

Making these Raspberry Dark Chocolate Truffles is such a joyful little adventure—combining the luscious creaminess of white chocolate ganache with the vibrant punch of raspberry and the bittersweet coat of dark chocolate feels like a celebration in every bite. I hope with these tips and serving ideas you find yourself making them again and again, whether for sharing with loved ones or just treating yourself to a moment of pure bliss.