If you're craving a little chocolate luxury with a burst of fruity freshness, this Raspberry Dark Chocolate Truffles Recipe is exactly what you need. Imagine creamy white chocolate ganache blushed pink with raspberries, embraced by a silky dark chocolate shell—irresistible, right?
Jump to:
Why You'll Love This Recipe
Honestly, these truffles have become my go-to treat whenever I want to impress friends or just spoil myself. The balance of raspberry and dark chocolate flavor genuinely feels like a tiny celebration in every bite.
- Vibrant & Flavorful: The freeze dried raspberry powder gives the ganache a beautiful natural pink color and an intense raspberry flavor that really pops.
- Rich & Smooth: White chocolate creates a luxuriously creamy ganache base that melts on your tongue.
- Textured Contrast: The dark chocolate coating adds a subtle bitterness that perfectly balances the sweetness, plus you can decorate with crunchy cacao nibs or pistachios for a satisfying crunch.
- Perfect for Sharing: These truffles make a fantastic gift or party dessert, yielding about 35 bite-sized delights.
Ingredients & Why They Work
When you shop for this recipe, choosing quality ingredients makes all the difference. Grab a good white chocolate bar rather than chips for a smoother ganache and make sure your dark chocolate has a solid cocoa percentage between 60-70% for that ideal bittersweet finish.

- White Chocolate Chips: This is the base of the ganache, providing creamy sweetness and a smooth texture once melted.
- Double Cream: Warming this gently blends the white chocolate into a luscious, silky filling.
- Freeze Dried Raspberries: These get pulverized into powder for a concentrated raspberry flavor and gorgeous color without adding moisture.
- Vanilla Extract: Just a touch to enhance the flavor depth of the truffles.
- Salt: Balances sweetness and amplifies the chocolate and raspberry notes.
- Dark Chocolate (60-70% cocoa solids): For coating, it adds rich bitterness that contrasts beautifully with the sweet ganache inside.
- Cacao Nibs, Chopped Pistachios, or Freeze Dried Raspberries: These toppings add an extra layer of texture and visual appeal, making your truffles pop.
Make It Your Way
One of the best things about this Raspberry Dark Chocolate Truffles Recipe is how adaptable it is. Whether you prefer a little extra crunch, a more intense fruit flavor, or a different kind of nut, you can easily make these truffles your own.
- Nutty Delight: I love swapping the cacao nibs for chopped pistachios when I want a buttery crunch that brightens the rich dark chocolate exterior. It adds a lovely contrast to the silky raspberry ganache inside.
- Berry Boost: For an extra burst of raspberry flavor and a pop of color, try sprinkling extra freeze dried raspberries on top right after dipping. It's a vibrant twist that always impresses guests.
- Vegan Variation: If you’re dairy-free, you can make this vegan by substituting the double cream with full-fat coconut cream and using vegan white and dark chocolates. The texture might be slightly different but still absolutely delightful!
- Seasonal Spice: For a festive edge, sprinkle a tiny pinch of cinnamon or cardamom into the ganache before chilling. It gives the truffles a warming note that’s perfect for holidays.
Step-by-Step: How I Make Raspberry Dark Chocolate Truffles Recipe

Step 1: Create Your Perfect Raspberry Powder
Start by blitzing 1 ½ cups of freeze dried raspberries in a blender or food processor until they become a fine powder. The key here is to sieve the powder through a fine mesh to remove all the tiny seeds—they’re delicious but add an unwanted crunch. This step ensures the ganache has a silky smooth texture and a gorgeous vivid pink hue. Trust me, patience here pays off!
Step 2: Melt the White Chocolate to Perfection
Finely chop 340 g of white chocolate chips and place them in a heatproof bowl. Gently melt either over simmering water or in the microwave in 30-second bursts, stirring after each to ensure smoothness. Avoid overheating to prevent the chocolate from seizing. Your goal is a silky, glossy base ready to embrace the cream and raspberry powder.
Step 3: Warm the Cream Just Right
Warm 190 ml of double cream gently on the stove until it’s just about to boil—watch carefully so it doesn’t scorch. Pour the hot cream over the melted white chocolate, stirring continuously to create a luscious ganache. This smooth, warm mixture will be the heart of your truffles.
Step 4: Add Flavor and Chill
Stir in 1 teaspoon vanilla extract, your vibrant raspberry powder, and a pinch of salt until the ganache turns a beautiful vivid pink and is perfectly smooth. Let it cool at room temperature, then pop it in the fridge for at least 1 hour or up to overnight. This resting time is crucial—it helps the ganache firm up so it’s easier to shape later.
Step 5: Roll Your Truffles with Care
Remove the chilled ganache 30 minutes before rolling so it softens just enough to scoop easily. Using a tablespoon, scoop the ganache and gently roll it between your palms into neat balls. Wiping your hands clean every few truffles helps keep the shaping smooth and tidy. Place them on a lined baking sheet and return to the fridge for a quick chill to firm up again.
Step 6: Melt the Dark Chocolate for Coating
Finely chop 200 g of dark chocolate (60-70% cocoa solids) and melt it over simmering water, making sure the bowl doesn’t touch the water. Stir occasionally until the chocolate is silky smooth. Keeping the chocolate warm but not hot is essential to avoid melting the truffles during coating.
Step 7: Dip and Decorate Your Truffles
Using a fork, carefully dip each chilled ganache ball into the warm dark chocolate, coating it completely. Let any excess drip off, then place the truffle on parchment paper. While the chocolate is still wet, sprinkle your choice of cacao nibs, chopped pistachios, or more freeze dried raspberries on top for a lovely finish. Allow to set fully at room temperature or in the fridge.
Top Tip
Making Raspberry Dark Chocolate Truffles is a joyful process, but a few handy tips can make your experience smoother and your final treats even tastier.
- Use High-Quality Chocolate: I’ve learned that opting for a good-quality white chocolate bar rather than chips makes the ganache silky smooth and far less grainy.
- Sieve the Raspberry Powder: Sifting out raspberry seeds is a game changer—it prevents any crunchy surprises in your creamy ganache.
- Temperature Control When Coating: Keeping your dark chocolate warm but not too hot ensures the ganache inside won’t melt when you dip the truffles, preserving their perfect shape.
- Clean Hands, Happy Truffles: Wiping your hands clean frequently during rolling stops the truffles from sticking and helps you roll those perfect smooth spheres.
How to Serve Raspberry Dark Chocolate Truffles Recipe

Garnishes
These truffles already look delightful with their vibrant pink ganache and dark chocolate coating, but a sprinkle of cacao nibs, chopped pistachios, or extra freeze dried raspberries can add crunch and a burst of flavor. For a festive touch, a dusting of edible gold dust or a light drizzle of white chocolate can turn them into little works of art.
Side Dishes
Pair these truffles with a rich cup of espresso or a glass of chilled dessert wine like a ruby port for an indulgent treat. They also make a charming complement to a fresh berry salad or a light vanilla panna cotta to balance the intensity of the chocolate and raspberry flavors.
Make Ahead and Storage
Storing Leftovers
Store your Raspberry Dark Chocolate Truffles in an airtight container in the refrigerator. They’ll keep beautifully for up to 1 week, maintaining their creamy texture and vibrant raspberry flavor.
Freezing
You can freeze the truffles for long-term storage. Place them in a single layer on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag. They’ll last up to 3 months frozen. Thaw in the refrigerator overnight before serving to keep their texture intact.
Reheating
Since these are no-bake truffles, reheating isn’t necessary. Just allow frozen or refrigerated truffles to come to cool room temperature for about 15-20 minutes for the best mouthfeel before enjoying.
Frequently Asked Questions:
Freeze dried raspberries are best because they have a crisp texture and intense flavor without added moisture. Regular dried raspberries retain moisture and can make the ganache too wet or sticky, so they’re not recommended.
Use a double boiler method—place chopped chocolate in a heatproof bowl over gently simmering water, making sure the bowl doesn’t touch the water. Stir often and remove from heat as soon as it’s melted and smooth to avoid overheating.
After chilling in the fridge for at least 1 hour, the ganache should be firm enough to scoop and hold its shape without melting in your hands—but soft enough to roll into smooth balls. If it’s too sticky, chill a bit longer.
You could experiment with vegan white chocolate and plant-based cream alternatives, but note that results may vary. The texture and flavor rely on quality dairy ingredients for the best outcome in this recipe.
Final Thoughts
Creating these Raspberry Dark Chocolate Truffles from scratch is such a rewarding experience—the vibrant raspberry flavor swirling with luscious white chocolate ganache dipped in rich dark chocolate truly feels like a little gift to yourself and loved ones. Whether you’re gifting them or treating yourself after a long day, I hope these truffles bring a smile and a moment of indulgence to your dessert table. Happy truffle making!
Print
Raspberry Dark Chocolate Truffles Recipe
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 35 truffles
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these Raspberry Dark Chocolate Truffles, featuring a smooth white chocolate raspberry ganache coated in rich dark chocolate. With a vibrant pink hue from freeze dried raspberry powder and a crunchy topping of cacao nibs, pistachios, or extra raspberries, these indulgent treats are perfect for any chocolate lover looking for a fruity twist.
Ingredients
Ganache
- 340 g white chocolate chips
- 190 ml double cream
- 1 ½ cups freeze dried raspberries, blended into a powder and sieved
- 1 teaspoon vanilla extract
- 1 pinch salt
Coating and Decoration
- 200 g dark chocolate (60-70% cocoa solids)
- Cacao nibs, chopped pistachios or freeze dried raspberries for decorating
Instructions
- Prepare Raspberry Powder: Add the freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove all seeds for a smooth texture.
- Melt White Chocolate: Finely chop the white chocolate and melt it in a heatproof bowl over gently simmering water or in the microwave in 30 second increments, stirring until smooth.
- Heat Cream: Warm the double cream gently in a small saucepan until almost boiling, then remove from heat.
- Make Ganache: Stir the hot cream into the melted white chocolate until smooth. Mix in vanilla extract, raspberry powder, and a pinch of salt until the ganache is vivid pink and smooth. Allow to cool, then refrigerate for at least 1 hour or overnight to set.
- Form Truffles: Remove the ganache from the fridge 30 minutes before shaping. Scoop a tablespoon of mixture and roll between your hands to form balls. Place on a lined baking sheet and refrigerate again to firm up.
- Melt Dark Chocolate: Finely chop the dark chocolate and melt over simmering water, stirring occasionally. Ensure the water does not touch the bowl. Remove from heat once smooth.
- Coat Truffles: Using a fork, dip each truffle into warm dark chocolate to fully coat without melting the ganache. Place coated truffles on parchment-lined baking sheet.
- Decorate and Set: Before the coating sets, sprinkle with cacao nibs, chopped pistachios, or freeze dried raspberries. Allow to set fully at room temperature or in the fridge.
Notes
- This recipe yields approximately 35 truffles depending on size.
- Use high-quality white chocolate bars rather than chips for a better ganache texture.
- Sieving raspberry powder is essential to avoid crunchy seeds in the ganache.
- Freeze dried fruit powder is highly hygroscopic; avoid leaving it exposed to air to prevent clumping.
- Warm the chocolate before adding powder to avoid clumps; whisk if necessary for smooth ganache.
- Keep your hands clean while rolling truffles to prevent sticking and ensure smooth shapes.
- Chilling the truffles before coating helps with rolling and dipping.
- Maintain melted chocolate at a warm, fluid temperature but not hot enough to melt the truffles during coating.
- You can speed up setting by refrigerating, but this may make dipping slightly more challenging.
- Decorate immediately after dipping for best appearance and texture.
Nutrition
- Serving Size: 1 truffle
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 15 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg


Leave a Reply