These easy raspberry dark chocolate truffles are the perfect indulgence with a soft raspberry white chocolate ganache centre and a crisp rich dark chocolate shell. They are perfect any time of the year and make a great edible gift or treat for special occasions like Valentine’s Day.
I'm not claiming to be a chocolatier but sometimes I do enjoy making some chocolate truffles. Especially these raspberry dark chocolate truffles! They're perfectly balanced and so flavourful, the centres full of a pink white chocolate ganache which is amazing along with the dark chocolate coating. I made some white chocolate nutmeg truffles a few years ago and they went down a treat. These are definitely more suited to all year round and I think the colours go perfectly for Valentine’s/Galentine’s or whatever. In fact there is no need for an excuse to make them, just make them. They're awesome! Ha! Why not check out our Strawberry Truffles too?
These are so simple to whip up and make super cute edible gifts if you bag them up and whack a ribbon on them. I know you’ll love these chocolates; the slightly tangy raspberry flavour really does complement the dark chocolate truffle coating. These chocolate truffles are inspired by and adapted from my nutmeg truffles mentioned above. If you love these simple truffles you'll also love our Chocolate Cornflake Cakes!
Let’s get to it! Don’t forget to leave us a comment and rating with what you think below.
You only need some simple ingredients for these raspberry dark chocolate truffles, including one that you will need to source from a health food shop or easily from online.
White chocolate - the centre of these raspberry dark chocolate truffles is made with a white chocolate ganache, as I really wanted to harness the beautiful vivid pink from the raspberries. I recommend using a white chocolate with minimum 30% cocoa solids. I used these white chocolate chips.
Heavy/double cream - double cream is a great medium to create a ganache with, it’s got a high enough fat content to ensure your ganache is lovely and creamy.
Freeze dried raspberries - these are absolutely wonderful, super flavourful and really allow you to harness their colour and flavour into the ganache. The freeze dried fruits are readily available in health food stores or online.
Baking essentials - you’ll need some quality vanilla extract and a pinch of fine sea salt to really enhance the flavours in these truffles.
Dark chocolate - I recommend using a dark chocolate with minimum 70% cocoa solids for the coating of the truffles which works perfectly with the tangy sweetness of the raspberry white chocolate ganache.
Toppings (optional) - I recommend having a little spare of the freeze dried raspberries and some cacao nibs or chopped pistachios to top the truffles with a final flourish of finesse.
How to make them
Follow these simple steps to create these delicious and easy raspberry dark chocolate truffles.
- First blend your freeze dried raspberries into a fine powder with a food processor or blender. Sieve out the seeds to leave you with a fine powder. Set aside.
- Melt the white chocolate in a heat proof bowl over a pan of simmering water or in the microwave in 30 second bursts, stirring at each interval.
- Whilst the white chocolate is melting, heat the cream in a small saucepan until it is scalded but not boiled. It will start to wrinkle on the top. Pour this hot cream into melted white chocolate.
- Stir together the molten white chocolate and hot cream gently until combined and smooth.
- Add the vanilla extract, raspberry powder and pinch of salt to the white chocolate mixture, stir together gently until combined into a smooth vivid pink ganache. Cover the bowl and place in the fridge to set for at least an hour.
- Once the ganache has set and chilled, scoop out tablespoonfuls, roll into balls and place them on a parchment lined baking sheet. Return them to the fridge.
- Melt the dark chocolate in a heat proof bowl and let cool slightly. Use a fork to balance the raspberry ganache balls on and dip them into the molten chocolate,
- Coat them fully and set them on the baking sheet again. Sprinkle with the toppings if you choose to use them.
Tips & tricks
Sieve - unless you enjoy raspberry seeds throughout your white chocolate ganache you will need to sieve out the seeds from the powder. You could continue to to blend them into the powder but I find this takes too long for my patience. It's simpler to just sieve them out.
Freeze dried fruit powder - Freeze dried fruits are exactly what they say on the tin; extremely dry. This means that it is extremely hygroscopic, meaning it easily absorbs moisture from the atmosphere. Once you have blended them into a fine powder, you will notice that if you leave them on the counter open to the air for longer than 5-10 minutes you will end up with a very clumpy mess when you go to scoop it (depending on how humid it is in your location).
I recommend having the chocolate melted ready to add the powder straight into. If it goes clumpy you can still use it, but you’ll probably have to use a whisk to get the raspberry ganache smooth.
Rolling - ensure your ganache is set enough to scoop and form a ball without being too sticky. I recommend cleaning your hands at various points during rolling to help the process along. I also recommend placing them back in the fridge for a bit before coating them.
Coating - The trick with coating the raspberry dark chocolate truffles is to ensure the melted dark chocolate is warm enough so its nice and fluid but not too warm to melt the raspberry ganache. I recommend using a fork to balance the ganache balls on to dip them into the molten chocolate to coat them and then place them on a parchment lined baking sheet to set.
In a rush? - It is possible to use the freezer to make your ganache set quicker and also keep them nice and chilled but by doing this you will find that at the coating stage they will cool the molten dark chocolate down quickly so it becomes more viscous making it a bit more challenging to coat them. The dark chocolate coating will also set very quickly so if you want to decorate them, do it immediately.
Place your chocolate in a glass heatproof/microwave safe container. Place your bowl in the microwave and heat in 20-30 second bursts. At each interval stir the chocolate with a spatula, then repeat until the chocolate is molten. My microwave can do it in 2-3 minutes.
These truffles will store for a up to 1-2 weeks (if they last that long) in an air tight container in a fridge. If you take the time to temper your chocolate you can store them in a container at room temperature. Tempering chocolate is a whole other kettle of fish though. If you'd like to keep them longer, I'd recommend keeping them in the freezer.
If your ganache splits, return the bowl of ganache to the top of a pan of simmering water and whisk it together vigorously whilst gently warming. It should come back together. If it still doesn’t return to a smooth mixture, add a splash of cold milk and whisk together to fix it. You can check out the tips about making and fixing ganache issues from my easy peppermint hot chocolate recipe, which is made using ganache.
Other sweet recipes
I hope you love these easy raspberry dark chocolate truffles! If you make them, be sure to leave a comment, rate the recipe and tag me on Instagram! I love seeing your creations!
Raspberry Dark Chocolate Truffles
- 340 g white chocolate chips, 12 oz
- 190 ml double cream, ¾ cup, heavy cream
- 1 ½ cups freeze dried raspberries, blended into a powder and the seeds sieved out, 40g, 6 tablespoons of 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 to decorate
- Add the freeze dried raspberries to a blender or food processor and blend the into a fine powder. Use a fine sieve to remove the seeds. You want a fine powder with no seeds that are notoriously in raspberries.1 ½ cups freeze dried raspberries, blended into a powder and the seeds sieved out
- Finely chop the white chocolate and place in a heatproof bowl and melt either over a pan of gently simmering water or in the microwave (in 30 second bursts)340 g white chocolate chips
- In a small saucepan, heat the cream over a gentle heat until almost boiling. Remove from heat.190 ml double cream
- Stir the hot cream to the melted white chocolate to form a smooth white chocolate ganache.
- Stir the vanilla extract, freeze dried raspberry powder and a pinch of salt into the white chocolate ganache, then gently stir it all together until the mixture is vivid pink and smooth. Leave to cool and then place in the fridge to set for at least an hour, or overnight.1 ½ cups freeze dried raspberries, blended into a powder and the seeds sieved out, 1 teaspoon vanilla extract, 1 pinch salt
- Remove the truffle mixture from the fridge 30 minutes before you are ready to roll your truffles. Take a tablespoon of the mixture and roll it between your hands to form a ball. It's easiest to roll the truffles if you wipe your hands clean after every few. Place onto a lined baking sheet and return to the fridge to harden again.
- Finely chop the dark chocolate and place in a small bowl. Place the bowl over a pan of simmering water (make sure the water does not touch the bowl) and allow to melt, stirring occasionally. Remove from heat.200 g dark chocolate (60-70% cocoa solids)
- Using a fork, dip each truffle into the chocolate until fully coated. Make sure the chocolate isn't too warm at this point as you don't want to melt the truffles! You might have to warm the chocolate up again if it starts to get too viscous. Once coated, place each truffle onto a baking sheet lined with parchment paper and allow to set. You can place them in the fridge to set if you like.
- Before they set you can decorate with extra freeze dried raspberries, chopped pistachios or cacao nibs if you like.cacao nibs, chopped pistachios or freeze dried raspberries to decorate