Chocolate Raspberry Truffles are the perfect sweet treat to celebrate Valentine’s Day. These little bites combine rich, smooth chocolate with a burst of fresh raspberry flavor that feels both elegant and inviting. The creamy texture of the truffles paired with the subtle tang of raspberry makes every bite a little moment of joy.
I love making these truffles because they’re surprisingly simple but feel so fancy. I usually make a batch ahead of time and keep them chilled until it’s time to share. The mix of dark chocolate and raspberries always hits the right spot for anyone who loves a balance of rich and fruity. Plus, rolling them into small balls and dusting them with cocoa powder or crushed freeze-dried raspberries is a fun and easy finishing touch.
When I serve these truffles for Valentine’s Day, I like to arrange them on a pretty plate surrounded by rose petals or a sprinkle of powdered sugar. They make such a sweet surprise after dinner, and they’re just right for sharing with someone special or even enjoying as a little self-care treat. These truffles are a simple way to make the day feel a bit more special and definitely sweet enough to keep everyone smiling.
Key Ingredients & Substitutions
Dark Chocolate: Use good quality dark chocolate with 60-70% cacao for rich flavor. If you prefer sweeter truffles, try semi-sweet chocolate or milk chocolate. Avoid chocolate chips as they don’t melt as smoothly.
Raspberries: Fresh raspberries give a natural tartness that pairs perfectly with chocolate. If unavailable, frozen raspberries work, but thaw and drain them well. For a smoother filling, raspberry preserves add sweetness and body.
Heavy Cream & Butter: Heavy cream creates a silky ganache. If you need dairy-free, substitute coconut cream. Butter adds creaminess and shine but can be skipped if using high-quality chocolate.
Coating Chocolate: Using extra dark chocolate for coating gives a nice crisp shell. You can swap with chocolate chips or candy melts, but be mindful chocolate chips may not harden as well.
How Do You Get Smooth, Glossy Ganache for Truffles?
Making ganache is key to creamy truffles. Follow these tips for the best results:
- Chop chocolate finely so it melts evenly when hot cream is added.
- Heat cream just until it simmers, do not boil to avoid splitting.
- Let the hot cream sit on chopped chocolate for a couple of minutes before stirring gently to combine.
- Add butter and vanilla at the end for extra creaminess and flavor.
- If ganache looks grainy, warm over low heat and stir until smooth.
After mixing, let the ganache cool completely in the fridge so it firms up enough to shape into balls without sticking.
Equipment You’ll Need
- Heatproof bowl – perfect for melting chocolate gently without burning it.
- Small saucepan – to warm the cream just to the right temperature.
- Spoon or spatula – for stirring the ganache smoothly.
- Melon baller or small spoon – helps scoop even, tidy portions of truffle filling.
- Baking sheet lined with parchment paper – keeps truffles from sticking while they chill.
- Dipping fork or regular fork – makes dipping truffles in melted chocolate easier and neat.
Flavor Variations & Add-Ins
- Swap fresh raspberries for frozen or use strawberry preserves to change up the fruit flavor.
- Add a splash of liqueur like Chambord or raspberry schnapps for an adult twist.
- Mix in finely chopped nuts (like pistachios or almonds) to the filling for added crunch.
- Try covering truffles in cocoa powder, chopped nuts, or shredded coconut instead of melted chocolate.
How to Make Chocolate Raspberry Truffles
Ingredients You’ll Need:
- 12 oz (340 g) dark chocolate (60-70% cacao), finely chopped
- ½ cup (120 ml) heavy cream
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries (plus extra for garnish if you like)
- ¼ cup raspberry preserves or jam
- 8 oz (225 g) dark chocolate for coating
- Freeze-dried raspberries or crushed pink/red edible decorations for garnish
- Optional: Pinch of sea salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and ganache, plus about 2 hours chilling time so the mixture firms up for shaping and coating. Allow extra time for the chocolate to set after coating, about 30 minutes. Overall, plan for roughly 2.5 to 3 hours, most of which is waiting time in the fridge.
Step-by-Step Instructions:
1. Make the Raspberry Filling:
In a small bowl, mash the fresh raspberries gently until they’re broken down but still a little chunky. Mix in the raspberry preserves. Set this aside for now.
2. Prepare the Chocolate Ganache:
Put the finely chopped dark chocolate (12 oz) into a heatproof bowl. Heat the heavy cream over medium heat until it just starts to simmer—don’t let it boil. Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes without stirring. Then add butter and vanilla extract. Stir gently until you get a smooth, glossy mixture.
3. Combine and Chill:
Let the ganache cool slightly, then fold in your raspberry mixture. The filling should be thick and spreadable. Cover the bowl with plastic wrap and pop it into the fridge for about 2 hours until firm enough to scoop.
4. Shape the Truffles:
Line a baking sheet with parchment paper. Using a small spoon or melon baller, scoop about a tablespoon of the chilled mixture. Roll each into a smooth ball between your palms. Place them on the baking sheet, then return to the fridge for 15–30 minutes to firm up.
5. Coat the Truffles:
Melt the coating chocolate (8 oz) using a double boiler or short bursts in the microwave. Stir until smooth. Dip each chilled truffle into the melted chocolate, letting any extra drip off. Set the coated truffles back on the parchment.
6. Add Finishing Touches and Serve:
While the coating is still wet, sprinkle the tops with crushed freeze-dried raspberries or your favorite pink/red decoration. Let the truffles set fully, either at room temperature or in the fridge. Once ready, arrange on a plate to enjoy or gift. Store leftovers in an airtight container in the fridge for up to a week.
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Just thaw the frozen raspberries fully and drain any excess liquid before mashing. This helps prevent the filling from becoming too watery.
How Should I Store Leftover Truffles?
Store them in an airtight container in the refrigerator for up to one week. Let truffles come to room temperature for a few minutes before serving for best texture and flavor.
Can I Make These Truffles Ahead of Time?
Absolutely! You can prepare the ganache and raspberry filling a day or two in advance, then shape and coat the truffles just before serving to keep them fresh.
What Can I Use If I Don’t Have Raspberry Preserves?
You can substitute with any berry jam or a bit of fresh mashed berries and a teaspoon of sugar to add sweetness and thickness to the filling.
