These chocolate raspberry truffles blend white chocolate, freeze-dried raspberries, heavy cream, and dark chocolate into one irresistible bite.
Let me set the scene. It was cold. Not, like, snowstorm levels of cold, but the kind where you put on fuzzy socks and pretend you’re fine even though you’ve microwaved your coffee three times. I was in that weird mood—you know the one—where you don’t want a full-blown baking session but also need something cozy and homemade. Something indulgent, but not too complicated.
So, I opened my pantry, where things go to… let’s say hibernate. There they were: a half-used bag of freeze-dried raspberries I bought in a health kick phase (lol), and a bar of white chocolate from a clearance bin I’d forgotten about. Somehow, my brain went: “Let’s make truffles.” Not cookies. Not muffins. Truffles. It was random. Impulsive. Maybe even a little dramatic. But honestly? Sometimes those are the best decisions.
By the time I rolled the first batch of these chocolate raspberry truffles, my kitchen looked like a cocoa crime scene, but my soul felt a little lighter. My kid snuck one, then immediately asked if we could sell them on Etsy. So… they’re good. Really good.
Why You’ll Love This Chocolate Raspberry Truffles Recipe?
Okay, real talk: these truffles are a little bougie-looking but sneakily easy. Like wearing red lipstick with sweatpants. They’re sweet but not too sweet, thanks to that dark chocolate shell. The inside? Smooth, creamy, and laced with just enough raspberry to make you pause and go, “Wait… what is that?” In the best way.
They’ve got texture. Color. A little tartness. And if you sprinkle a touch of sea salt on top? Forget it. You’re basically a chocolatier now.
The best part? You can make these ahead of time. Like, way ahead. I once made a batch two weeks early for a holiday party and they were still amazing. Possibly even better, if that’s not sacrilegious to say about truffles.
Ingredient Notes:
Here’s the thing. With a short ingredient list like this, everything you use really matters. No corner-cutting, friend. But that’s what makes it fun, right?
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Freeze-Dried Raspberries – Not fresh. Not frozen. Freeze-dried. They have this punchy, bright flavor and that gorgeous color, too. And they stay dry, which matters way more than I expected when I first tried this.
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White Chocolate – Grab the kind that costs slightly more than you’re comfortable with. You’ll thank me later. White chocolate chips? Meh. Get the bar.
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Unsalted Butter – Room temp is key. This makes the center so creamy and rich, it’s almost unfair.
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Heavy Cream – No swaps here, I’m afraid. This is the lush, indulgent stuff that gives the ganache its magic.
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Semi-Sweet Chocolate – For the shell. I’ve tried dark. I’ve tried milk. Semi-sweet was the happy medium. But hey, you do you.
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Optional Toppings – This is where you get to play. Crushed raspberries for a pop of color. Pistachios for a little crunch. Sea salt because we’re fancy now. Or cacao nibs, if you want people to think you read Bon Appétit for fun.
How To Make Chocolate Raspberry Truffles?
Step 1: Blitz the raspberries
Grab your food processor. Pulse those freeze-dried raspberries until they turn to powder. Then sift ’em, because unless you’re into raspberry seeds in your teeth, no one wants that.
Step 2: Get your chocolate ready
Toss your chopped white chocolate and butter into a big ol’ bowl. Doesn’t need to be fancy. I use my oldest Pyrex.
Step 3: Heat the cream
Warm the cream on the stove until it’s just about to bubble—don’t let it boil. Pour that over the white chocolate/butter mix and leave it be. Seriously, don’t stir right away. Let it sit for like 4 minutes. Then stir like your life depends on it. Or, y’know, until smooth.
Step 4: Raspberry time
Add in half of the raspberry powder and stir it in. Taste it. If it’s not raspberry-ish enough for you, add the rest. This is your show.
Step 5: Chill out
Cover the bowl with plastic wrap—press it onto the ganache so it doesn’t crust over (yes, that’s a thing). Then refrigerate for at least 2 hours. More if you forget about it and binge a show. It’s fine.
Step 6: Scoop and roll
Once the ganache is firm, scoop out little blobs (use a mini cookie scoop or just go caveman with a spoon) and roll them into balls. If they’re a little wonky, lean into it. Life isn’t perfect. Neither are truffles.
Step 7: Freeze those babies
Line a tray with parchment and freeze the truffle balls for about 30 minutes. You want them firm before the chocolate dunk.
Step 8: The chocolate bath
Melt your semi-sweet chocolate. I usually use the microwave because I’m impatient, but a double boiler works too. Dip each frozen truffle in the chocolate. Let the extra drip off. Try not to eat one. Fail. It’s okay.
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Step 9: Toppings (optional but encouraged)
Before the chocolate sets, sprinkle your topping of choice. Do it fast—the coating sets quicker than you’d think.
Step 10: Chill one more time
Pop ’em back in the fridge for 15 minutes to set. Then you’re officially a truffle wizard.
Storage Options:
Once they’re set, keep these chocolate raspberry truffles in an airtight container in the fridge. They’ll stay delicious for about two weeks. Unless you live with other people. Then maybe three days. Max.
You can freeze them if you’re the ultra-prepared type. Just thaw them in the fridge overnight. Don’t leave them out in a warm kitchen, though. Ask me how I know…
Variations and Substitutions:
I’ve made these five different ways now. Each version has its own vibe.
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Swap the berries: Freeze-dried strawberries are sweeter, cherries are more moody-romantic. Both work.
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Go dark: Use dark chocolate for the ganache if you’re not a white chocolate fan. I get it.
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Dairy-free?: It’s 2025, friend. There are solid plant-based creams, butters, and chocolates out there. Just check the labels.
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Booze it up: A splash of Chambord or raspberry liqueur in the ganache? Yes. I said it.
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Topping twists: Crushed pretzels. Toasted coconut. Pink Himalayan salt if you’re really leaning into your inner influencer.
What to Serve with Chocolate Raspberry Truffles?
Honestly, I eat them straight from the fridge, no shame. But if you’re in a hosting mood or want to pretend you have it together:
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Espresso or strong coffee – it balances the sweetness and makes you feel very “European.”
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Champagne or sparkling rosé – bubbles and chocolate = romance. Or solo self-care, which is also romantic.
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Add to a dessert board – alongside berries, nuts, and cookies. Instant wow-factor.
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Wrap ’em up – stick them in a cute little box and boom—best homemade gift ever.
Frequently Asked Questions:
Can I make these ahead of time?
Yup. You can even make the ganache a day or two in advance, then roll and dip when you’re ready.
My ganache is too soft—what do I do?
Chill it longer. Or next time, use a smidge less cream. No biggie.
Can I use fresh raspberries?
Honestly, no. They’re way too wet and will mess with the texture. Save those for snacking or garnishing.
So…
Are you making these? Thinking about it? Pinning it and forgetting for six months?
Totally fine. But when you do make them—because you will—I’d love to hear how it goes. What did you top yours with? Did you hide them from your family? (No judgment. I do.)
Chocolate raspberry truffles: fancy enough to impress, easy enough to pull off in pajamas.
Now go melt some chocolate. I’m cheering you on.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Raspberry Truffles
Ingredients
- 2 cups freeze-dried raspberries approximately 1.6 oz
- 14 oz high-quality white chocolate finely chopped
- 2 tablespoons unsalted butter cut into cubes and at room temperature
- ¾ cup heavy cream
- 10 oz high-quality semi-sweet chocolate melted
- Optional toppings: crushed freeze-dried raspberries chopped pistachios, flaked sea salt, or cacao nibs
Instructions
Prepare the Raspberry Powder
- Place the freeze-dried raspberries in a food processor. Pulse until finely ground into a powder. Using a fine-mesh sieve, sift the powder to remove any seeds or larger particles. Set aside the sifted powder for later use.
Create the Ganache Base
- In a large, heatproof bowl, combine the chopped white chocolate and the cubed butter. In a small saucepan, gently warm the heavy cream over medium heat until it just begins to simmer. Remove the cream from the heat and pour it directly over the white chocolate and butter. Allow the mixture to sit undisturbed for 3 to 5 minutes.
Stir Until Smooth
- After resting, stir the mixture gently with a spatula or whisk until the chocolate and butter are fully melted and the mixture is smooth and cohesive.
Incorporate Raspberry Powder
- Add half of the sifted raspberry powder to the ganache and stir to combine. Taste the mixture, and if a more pronounced raspberry flavor is desired, add additional powder to preference.
Chill the Ganache
- Cover the surface of the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for a minimum of 2 hours, or until the ganache is firm and scoopable.
Form the Truffles
- Line a baking sheet with parchment paper. Using a mini cookie scoop or small spoon, portion the chilled ganache into 1-inch mounds. Roll each portion between your hands to form smooth, round balls. Place the truffles onto the prepared baking sheet.
Freeze for Easy Dipping
- Transfer the truffles to the freezer for approximately 30 minutes, allowing them to firm up before dipping.
Coat in Semi-Sweet Chocolate
- Melt the semi-sweet chocolate using a double boiler or in a microwave-safe bowl, heating in 20-second intervals until smooth. Dip each frozen truffle into the melted chocolate, using a fork or dipping tool. Gently tap off excess chocolate and return the coated truffle to the parchment-lined tray.
Apply Toppings (Optional)
- While the chocolate is still wet, immediately sprinkle the truffles with your choice of toppings. Work in small batches to ensure the toppings adhere before the coating sets.
Final Chill
- Refrigerate the finished truffles for approximately 15 minutes, or until the chocolate shell is completely set. Serve chilled or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
