Easy and decadent chocolate truffles with raspberry infused center.

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.

Table of Contents

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!

collage of images showing how raspberry chocolate truffles are made with text overlay

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

ingredients labeled to make chocolate raspberry truffles

holding a raspberry chocolate truffle with a bite taken out of it

POSSIBLE VARIATIONS

MAKE WHITE CHOCOLATE

Substitute white chocolate for the dark chocolate when making the ganache.

6 decorated chocolate raspberry truffles in a gold box sitting in paper candy liners next to whole raspberries

PAIRING SUGGESTIONS

Make these chocolate raspberry truffles to pair with the chocolate raspberry muffins. Or make some blackberry cocktails or a sangria to drink with the chocolate.

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champagne being poured into two champagne glasses full of blackberry puree in bottom of glass. Bubbles foaming out of top of glass

close up of chocolate truffles made with raspberries in a box all sitting in candy liners

Essential

TOOLS AND SUPPLIES

Prepare your work surface and gather these kitchen tools and supplies before you begin this delicious, easy-to-make recipe so you don’t waste extra time trying to find things you need.

sharp knife
microwave safe bowls
cutting board
whisk
parchment paper

someone holding a truffle with a bite taken out of it

INSTRUCTIONS

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.

KITCHEN TIP

Have extra ganache or want to make a double batch? You can store it in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling into truffles.

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.

KITCHEN TIP

When using melted wafers, they need to be heated slowly and stirred often. When there are just a couple of chunks left, stop heating and stir until they melt completely. If the chocolate mixture becomes too thick while dipping, you can reheat them. Avoid getting water in the melting wafers, they will seize up.

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.

KITCHEN TIP

Want to use real chocolate to coat the truffles? Here’s where you can find detailed instructions on how to temper chocolate and more information on chocolate making.

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.

fork dipping ganache ball into chocolate

KITCHEN TIP

Use a toothpick or another fork to help transfer the truffle to the baking sheet.

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.

KITCHEN TIP

Dark chocolate is our favorite choice for these raspberry truffles. You can use any variety of pure chocolate, you can even use dark or semi-sweet chocolate chips. 4 ounces of chocolate is equivalent to ½ cup chocolate chips.

Raspberry chocolate truffles in a gold gift box sitting in candy papers, some with sprinkles others with drizzled chocolate on top

STORAGE TIPS

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.

top shot of chocolate truffles in a box next to raspberries and red and pink sprinkles

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FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Does Ghirardelli make dark chocolate?

Yes, and it’s actually one of our favorite brands to use! Ghirardelli actually has multiple varieties of dark chocolate ranging from 60% to 92%.

How do you make chocolate raspberry truffles gluten free?

You’re in luck! The recipe we have outlined for you is already gluten-free! Just be sure to double-check the label on your chocolate.

raspberry, truffle

5 from 7 votes

Chocolate Raspberry Truffles

Author Andrea + Stef

Course Dessert

Cuisine American

Prep Time 45

Total Time 3 15

12 Truffles

Easy and decadent chocolate truffles with raspberry infused center.

Ingredients

▢ 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

Instructions

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.

Notes

Storage:

Store in an airtight container for 2-3 days or freeze for up to 3 months.

Notes:

Ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling into truffles.

Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture and then stir until they melt completely.

You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles.

Do not get any water in the melting wafers or they will seize up.

If you’d like to get fancy, you can use real chocolate to dip and coat the truffles. We have detailed instructions to temper chocolate here: https://familydinners.com/salted-caramel-hot-chocolate-bombs/ and more chocolate making information here: https://thegirlinspired.com/hot-chocolate-bombs-everything-you-need-to-know/

Dark chocolate is our favorite choice for these raspberry truffles. You can use any variety of pure chocolate, you can even use dark or semi-sweet chocolate chips. 4 oz. of chocolate is equivalent to ½ cup chocolate chips.

Nutrition

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Chocolate Raspberry Truffle

CHOCOLATE RASPBERRY TRUFFLE INGREDIENTS

POSSIBLE VARIATIONS