If you love the rich, bittersweet taste of dark chocolate paired with the bright, tangy burst of raspberries, then this Raspberry Dark Chocolate Truffles Recipe is going to be your new favorite indulgence. These luscious little bites strike the perfect balance between creamy white chocolate ganache and a crisp dark chocolate shell.

A tray lined with crinkled parchment paper holds 21 round chocolate truffles arranged closely together. Each truffle has a smooth, shiny dark chocolate coating with a thick, even layer. The truffles are topped with three different types of crunchy sprinkles: small crushed pistachio pieces in green and yellow, small dark brown cacao nibs, and bright red dried berry crumbs. The toppings are scattered mainly on the top center of each truffle, adding texture and color contrast. The tray’s edge and handles show a rustic metal look, and the background visible beyond the tray is a wood texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Dark Chocolate Truffles Recipe
Top Tip
How to Serve Raspberry Dark Chocolate Truffles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Dark Chocolate Truffles Recipe

Why You'll Love This Recipe

I still remember the first time I made these truffles — the intense raspberry flavor with just the right hint of sweetness from the white chocolate blew me away. Honestly, they’re a fun project and a real crowd-pleaser whether for gifting or treating yourself.

Vibrant Flavor Combination: The tangy freeze dried raspberry powder brings life to the creamy white chocolate ganache.
Elegant Yet Easy: No fancy tools or ingredients needed; anyone can whip these up at home.
Customizable Toppings: Decorate with cacao nibs, pistachios, or raspberries for a personal touch and added texture.
Great for Special Occasions: Perfect bite-sized dessert for holidays, parties, or just a sweet pick-me-up.

Ingredients & Why They Work

To make these truffles, I always reach for high-quality chocolate and the freshest freeze dried raspberries I can find. The key is in the freeze dried raspberry powder—it packs an intense, natural flavor and vibrant color without adding any moisture.

Flat lay of finely chopped white chocolate pieces arranged in a small neat pile, a small white ceramic bowl filled with smooth double cream, a small white ceramic bowl containing vibrant pink freeze dried raspberry powder, a couple of whole brown-shelled eggs clean and uncracked placed aside, a small white ceramic bowl holding finely chopped dark chocolate chunks, another small white ceramic bowl with glossy cacao nibs, a tiny pile of roughly chopped fresh green pistachios, and a small white ceramic bowl with a few whole freeze dried raspberries scattered inside, all elements spaced with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White Chocolate Chips: Provides the creamy base for the ganache; I prefer chips for easy melting.
Double Cream: Adds richness and gives the ganache its silky texture.
Freeze Dried Raspberries: Blended into a fine powder to infuse the ganache with bright raspberry flavor without moisture.
Vanilla Extract: Enhances the sweetness and balances the tartness of the raspberries.
Salt: Just a pinch to deepen the chocolate’s richness and brighten flavors.
Dark Chocolate (60-70% cocoa solids): For the perfect glossy coating that contrasts the white ganache.
Cacao Nibs, Chopped Pistachios or Freeze Dried Raspberries: Optional toppings for added crunch and decoration.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of the Raspberry Dark Chocolate Truffles Recipe is how easily you can customize it to match your taste or occasion. Whether you want to add a twist of texture, experiment with decorations, or adapt it for dietary needs, these truffles are wonderfully flexible.

Nutty Crunch Variation: I love sprinkling chopped pistachios on top for a delightful crunch and a pop of green color that contrasts beautifully with the dark chocolate. It adds a subtly nutty flavor that complements the raspberry perfectly.
Extra Berry Burst: For an even more intense raspberry experience, try dusting some extra freeze dried raspberry powder over the truffles right after dipping them. It gives a beautiful finish and hints at the tartness inside.
Dairy-Free Swap: If you're looking for a dairy-free version, substitute the double cream with canned coconut cream. It changes the flavor slightly but still yields a wonderfully creamy ganache.
Seasonal Spice: Adding a pinch of cinnamon or a dash of chili powder to the ganache can give your truffles a unique kick — perfect for holiday treats or when you want something a little different.

Step-by-Step: How I Make Raspberry Dark Chocolate Truffles Recipe

The image shows a white marbled surface holding a dark metal round dish filled with several chocolate-covered round truffles. Each truffle is coated in smooth dark chocolate topped with small rough bits of colorful nuts and crushed red fruit pieces. One truffle is placed on top and is bitten to reveal a thick, creamy, bright pink inside layer beneath the dark outer shell. The truffles create a roughly stacked pile with red and yellow small topping pieces scattered around them and on the white marble surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create Your Smooth Raspberry Powder

Start by blitzing the freeze dried raspberries in a blender or food processor until you have a fine powder. To avoid any gritty bites in your truffles, carefully sift the powder using a fine sieve to remove all seeds. This step may take a bit of patience, but it's key for that silky smooth ganache we’re aiming for.

Step 2: Melt the White Chocolate Gently

Finely chop 340 grams of white chocolate chips and place them in a heatproof bowl. Melt it gently over simmering water (making sure the bowl doesn’t touch the water) or use 30-second bursts in the microwave, stirring in between. Watch carefully to ensure the chocolate doesn’t seize or burn—smooth melted chocolate is the foundation of a creamy ganache.

Step 3: Warm the Double Cream

In a small saucepan, heat 190 ml of double cream over medium heat until it’s just about to boil—watch for those tiny bubbles forming around the edges. Remove from the heat immediately to prevent scorching.

Step 4: Bring Together the Ganache Magic

Pour the hot cream slowly into the melted white chocolate while stirring gently to combine into a luscious ganache. Stir in 1 teaspoon vanilla extract, the vibrant raspberry powder, and a pinch of salt until the mixture turns a beautiful vivid pink and feels silky smooth. Let it cool at room temperature before covering and refrigerating for at least one hour, or ideally overnight, so it can set firm.

Step 5: Shape Your Truffles

When ready, pull the ganache from the fridge and let it soften slightly for about 30 minutes. Scoop out tablespoon-sized portions and roll quickly between your palms to form smooth balls. Keep a damp cloth nearby to wipe your hands frequently—it keeps the ganache from sticking and makes rolling easier. Once shaped, place the truffles on a lined baking sheet and chill again to firm up.

Step 6: Melt the Dark Chocolate Coating

Finely chop 200 grams of dark chocolate (60-70% cocoa solids) and melt gently over simmering water, stirring occasionally until smooth and glossy. Be cautious not to let the chocolate get too hot; you want it fluid but not warm enough to melt the ganache later during dipping.

Step 7: Coat Your Truffles in Chocolate

Using a fork, carefully dip each chilled ganache ball into the melted dark chocolate, turning to coat it entirely. Allow any excess chocolate to drip off before placing the coated truffle back onto parchment paper. If your chocolate thickens too much during the process, gently rewarm it to keep it nice and fluid for smooth coating.

Step 8: Add the Finishing Touches

While the chocolate coating is still wet, sprinkle your choice of cacao nibs, chopped pistachios, or additional freeze dried raspberries for a gorgeous, textured finish. Let the coating set fully at room temperature or pop them in the fridge to speed things along. Once set, your beautiful, luscious Raspberry Dark Chocolate Truffles are ready to enjoy or gift!

Top Tip

Mastering the Raspberry Dark Chocolate Truffles Recipe can feel a bit tricky at first, but with these tips you'll breeze through making these luscious treats with confidence and joy.

Perfect Ganache Texture: Chill your ganache until it's firm yet still pliable. This makes rolling easier and prevents sticky hands—trust me, this was a game changer in my kitchen!
Seed-Free Raspberry Powder: Always sieve your freeze dried raspberry powder to remove seeds. I learned the hard way that skipping this step leads to a gritty texture, which is a total buzzkill in truffles.
Chocolate Temperature Control: Keep your dark chocolate warm and fluid, but never hot. Using a fork to dip keeps the truffles intact and gives you a smooth, even coating every time.
Quick Chill Caution: If you're short on time, freezing the ganache works great, but coat and decorate the truffles immediately afterward to avoid thick, hard-to-maneuver chocolate.

How to Serve Raspberry Dark Chocolate Truffles Recipe

A clear glass bowl sits on a white marbled surface, holding a smooth, thick dark brown chocolate mixture that covers most of the bottom and sides. On top of this chocolate layer is a heap of bright red powder, coarse in texture, placed towards the center-left. A red silicone spatula rests inside the bowl, partially buried in the chocolate mixture on the right side, its handle extending outwards. The inside rim of the bowl has streaks of the dark brown chocolate mix, showing some mixing activity. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a stunning presentation, sprinkle your truffles with extra freeze dried raspberries for a burst of tartness and pretty pink flecks, or add chopped pistachios for a delightful crunch and contrasting color. Cacao nibs lend a deeply chocolatey bitterness and a satisfying texture that complements the creamy ganache beautifully.

Side Dishes

Pair these Raspberry Dark Chocolate Truffles with a light, fruity rosé or a cup of freshly brewed espresso for an indulgent end to any meal. They also work beautifully alongside a simple bowl of fresh berries or a creamy panna cotta for dessert spreads that impress.

Make Ahead and Storage

Storing Leftovers

Store your truffles in an airtight container in the refrigerator to keep them fresh and firm. They’ll stay delicious for up to 1 week—perfect for prepping in advance for celebrations or sweet cravings on demand.

Freezing

If you want to keep your Raspberry Dark Chocolate Truffles longer, freeze them in a sealed container separated by parchment paper. They can last for up to 3 months in the freezer. Thaw them in the fridge for a few hours before serving to preserve their texture.

Reheating

Truffles don’t require reheating, but if your dark chocolate coating softens too much at room temperature, just pop them briefly in the fridge to firm up again before serving. Avoid direct heat to keep ganache silky and intact.

Frequently Asked Questions:

Can I use fresh raspberries instead of freeze dried for this truffles recipe?

Fresh raspberries have a lot of moisture and won’t work well for this recipe because the ganache relies on the dry raspberry powder to keep the texture smooth without becoming watery. Freeze dried raspberries provide concentrated flavor without added moisture.

What’s the best way to avoid raspberry seeds in the ganache?

Blending freeze dried raspberries into powder and then sieving through a fine mesh sieve is essential. This removes those tiny seeds that can create a gritty texture in the ganache.

Can I substitute dark chocolate with milk chocolate for the coating?

Yes, you can use milk chocolate if you prefer a sweeter, creamier coating. Just be mindful that milk chocolate melts differently and may require gentle temperature control when dipping so your truffles don’t lose their shape.

How long can Raspberry Dark Chocolate Truffles be stored at room temperature?

Because of the cream-based ganache, it’s best to store these truffles in the fridge. At room temperature, they should be eaten within a few hours to avoid spoilage.

Final Thoughts

Making these Raspberry Dark Chocolate Truffles Recipe is a delightful journey that rewards you with exquisite, melt-in-your-mouth treats bursting with tart berry brightness wrapped in deep chocolate richness. Whether you’re gifting them, serving for a special occasion, or just indulging yourself, I hope these tips and serving ideas help you create an experience that feels truly special. Now go ahead, enjoy every delicious bite—you deserve it!