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.
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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.

- 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.
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

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

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:
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.
Use dark chocolate with 60-70% cocoa solids. It offers a perfect balance of richness and bitterness that complements the sweet, fruity ganache beautifully.
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.
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.
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Raspberry Dark Chocolate Truffles Recipe
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 20 minutes
- Yield: 35 truffles
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
Description
Delight in these luscious Raspberry Dark Chocolate Truffles featuring a smooth white chocolate ganache infused with vibrant freeze dried raspberry powder, coated in rich dark chocolate, and finished with decorative cacao nibs, pistachios, or raspberries. Perfect for gifting or indulgent snacking.
Ingredients
Ganache
- 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
Coating and Decoration
- 200 g dark chocolate (60-70% cocoa solids, 7 oz)
- Cacao nibs, chopped pistachios, or freeze dried raspberries for decoration
Instructions
- Prepare Raspberry Powder: Add freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove seeds, achieving a smooth, seed-free raspberry powder.
- Melt White Chocolate: Finely chop the white chocolate and place it in a heatproof bowl. Melt gently over a pan of simmering water or microwave in 30-second bursts until smooth.
- Heat Cream: In a small saucepan, warm the double cream over gentle heat until almost boiling, then remove from heat.
- Make Ganache: Stir the hot cream into the melted white chocolate to create a smooth ganache. Add vanilla extract, raspberry powder, and a pinch of salt, stirring gently until the mixture is vivid pink and smooth. Cool, then refrigerate for at least 1 hour or overnight to set.
- Prepare Truffles: Remove ganache from fridge about 30 minutes before rolling. Scoop tablespoons of mixture and roll between hands into balls, wiping hands clean as needed. Place truffles on a lined baking sheet and refrigerate again to firm up.
- Melt Dark Chocolate: Finely chop dark chocolate and melt over simmering water, stirring occasionally. Remove from heat.
- Coat Truffles: Using a fork, dip each truffle in the melted dark chocolate ensuring full coating. Work quickly as chocolate should be warm but not hot to avoid melting the truffles. Place coated truffles on parchment-lined baking sheet.
- Decorate and Set: While chocolate is still warm, sprinkle cacao nibs, chopped pistachios, or freeze dried raspberries on top. Allow to set at room temperature or refrigerate until firm.
Notes
- This recipe yields approximately 35 truffles, depending on size.
- Use good quality white chocolate bars rather than standard white chocolate chips for best ganache texture.
- Sieving raspberry powder is essential to avoid the texture of seeds in the ganache.
- Freeze dried raspberry powder is very hygroscopic; try to use it quickly after powdering to avoid clumping.
- If ganache becomes too sticky during rolling, refrigerate longer for easier handling.
- Keep melted dark chocolate warm but not too hot to prevent melting the truffles when coating.
- For quicker setting, you can refrigerate the ganache and coated truffles, but coating may become more challenging as chocolate thickens.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 15 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg




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