Chocolate Raspberry Truffles only require 6 simple ingredients and comes together rather quickly. They are a decadent little dessert with a tasty ganache that is great for Valentine's Day.
Nothing says "I love you" like homemade chocolate truffles and there's just something about raspberries that pairs so well. These chocolate delights are also fun to make (and no-bake) because you can decorate them with finishing touches like sprinkles, drizzled chocolate, and even cookie crumbles.
Don't be surprised if after you take one bite, you're addicted to the sweet taste and want another batch! These treats also make a great edible gift idea!
CHOCOLATE RASPBERRY TRUFFLE INGREDIENTS
You may have all of these ingredients for this easy dessert recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making truffles you might want to read the possible variations and tips before deciding on your ingredients.
- Ganache: dark chocolate bars, heavy cream, raspberry extract
- Outer Coating: white chocolate and dark chocolate melting wafers
- Decoration: sprinkles
- sharp knife
- microwave safe bowls
- cutting board
- parchment paper
Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don't forget to check the prep time and chill time in the recipe card below before you begin.
CHOP THE CHOCOLATE: On a small cutting board, cut the dark chocolate bar into pieces and place them in a microwave-safe bowl. You could also add the bars into a food processor or blender if desired.
MAKING THE GANACHE: Heat the heavy cream in a small saucepan to a simmer over medium heat. Then pour the hot cream into the bowl with the chopped chocolate and cover to trap the heat in. After a few minutes, whisk together until smooth and pour in the raspberry extract. Stir well then cover the ganache with some plastic wrap and let it chill in the freezer or refrigerator for at least 2 hours.
ROLLING THE TRUFFLES: Scoop out the raspberry chocolate ganache batter into tablespoon-size scoops. Roll in between your hands to make them into balls.
PLACE ON BAKING SHEET: Place each truffle on a baking sheet lined with parchment paper and chill for 30 more minutes.
MELTING THE CHOCOLATE: Add the dark chocolate melting wafers to a small bowl and microwave 20 seconds at a time, stirring during intervals, until it's smooth and heated all of the way through.
DIPPING THE TRUFFLES: Use a fork to dip each truffle into the melted chocolate. Be sure to work quickly and tap the fork on the side of the bowl to shake off the excess, then transfer to the parchment paper.
ADDING SPRINKLES: If you are using sprinkles, be sure to add those before the chocolate dries so they will stick.
WHITE CHOCOLATE DRIZZLE: Melt the white chocolate just as you did before, then pour it into a plastic bag. Cut a small opening in the corner, and squeeze to drizzle over each truffle.
Storing your food properly is important to prevent spoiling or food poisoning.
Refrigerate: Store in an airtight container or ziploc bag and refrigerate for 2 to 3 days.
Freeze: Store in an airtight, freezer safe, container. If you're storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.
Defrosting: A great way to thaw raspberry chocolate truffles is to allow them to sit in the fridge overnight.
FREQUENTLY ASKED QUESTIONS
Click the questions to see the answer.
- 2 - 4 oz. dark chocolate bars, chopped
- ½ cup heavy whipping cream
- ½ teaspoon raspberry extract
- 10 oz. bag dark chocolate melting wafers - we like Ghirardelli
- 1 cup white chocolate chips or melting wafers - for drizzle
- Sprinkles - optional
- Chop the chocolate bar into small pieces and place in a small heat-proof bowl.
- Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour hot cream over the chocolate pieces and trap the heat by covering the bowl with a plate or lid.
- Allow the chocolate to melt in the hot cream for several minutes, then whisk or stir the mixture until smooth and combined. Mixture will transform into a glossy chocolate ganache (mixture will seem to separate at first, but will come together into gorgeous ganache.) If all of the chocolate has not melted, microwave the mixture for a few seconds at a time and stir again until smooth.
- Add the raspberry extract and whisk until well combined. Cover the ganache with plastic wrap and chill in the refrigerator or freezer for about 2 hours.
- Scoop 1 tablespoon size scoops of the raspberry truffle ganache and roll into balls between your hands. Set the truffles on a parchment paper-lined sheet back and chill for a minimum of 30 minutes longer.
- Meanwhile, melt the dark chocolate wafers in a heatproof bowl. Microwave for 20 seconds at a time, stirring between each interval, until smooth and melted through.
- Working quickly with one truffle at a time, use a fork to toss a chilled truffle in the melted chocolate. Coat on all sides and lift from the chocolate. Tap the fork gently to shake off any excess chocolate and then place the dipped truffle on a sheet of parchment paper (use a toothpick or a second fork to help transfer the truffle from the dipping utensil.)
- Immediately sprinkle with colorful nonpareils (sprinkles).
- To make the truffles with a white chocolate drizzle, simply follow the same steps outlined above to melt the white chocolate wafers. Transfer melted white chocolate to a piping bag or small ziploc baggy. Snip the corner off of the baggy and drizzle the white chocolate back and forth over the top of some (or all) of the dipped and set truffles. You can even top the white chocolate drizzle with sprinkles if you’d like.