Name: Chocolate Raspberry Truffles
Prep time: 30 min
Total time: 3 h
Cuisine: French-Inspired
Ingredients: 8 oz dark or semi-sweet chocolate, finely chopped or in chips; 1/2 cup heavy cream; 1 tbsp unsalted butter (optional); 2 tbsp raspberry jam or strained raspberry puree; 1/2 tsp vanilla extract or raspberry extract (optional); Cocoa powder, powdered sugar, freeze-dried raspberries (crushed), or melted chocolate (for coating)

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Chocolate raspberry truffles are one of my favorite treats when I want something rich, elegant, and full of flavor. These bite-sized delights are smooth and creamy on the inside, with a deep chocolate flavor and a burst of raspberry in every bite. Whether I’m gifting them, serving them at a party, or keeping a batch in the fridge just for me, they never last long.

Why You’ll Love This Recipe

I love this recipe because it feels luxurious without being hard to make. The combination of chocolate and raspberry is both romantic and indulgent, and the truffle texture is melt-in-your-mouth perfect. They’re naturally gluten-free, require no baking, and can be rolled in all kinds of toppings for a fun, customizable finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

dark or semi-sweet chocolate (chopped or chips)
heavy cream
unsalted butter (optional, for extra richness)
raspberry jam or puree (strained if seedy)
vanilla extract or raspberry extract (optional)
cocoa powder, crushed freeze-dried raspberries, powdered sugar, or melted chocolate (for coating)

Directions

I start by gently heating the cream and butter in a saucepan until it just begins to simmer—then I remove it from the heat.
I pour the hot cream over the chopped chocolate in a bowl and let it sit for a minute to melt.
Then I stir until smooth and glossy, adding the raspberry jam and vanilla or raspberry extract if using.
Once combined, I cover the mixture and chill it in the fridge for 2–3 hours, or until firm enough to scoop.
Using a small scoop or spoon, I roll the mixture into bite-sized balls.
At this point, I roll them in cocoa powder, powdered sugar, or freeze-dried raspberry dust—or dip them in melted chocolate for a shell.
I place them back in the fridge to set completely before serving.

Servings and timing

This recipe makes about 20–24 truffles and takes around 30 minutes of hands-on time, plus chilling. It’s an easy make-ahead dessert that stores beautifully.

Variations

Sometimes I use white chocolate for a sweeter, creamier version, or swirl in a bit of liqueur like Chambord for extra flavor (when making it for adults). I’ve also stuffed a whole raspberry inside each truffle for a juicy surprise. For toppings, I like to mix it up with crushed nuts, sprinkles, or even a light drizzle of melted white chocolate.

storage/reheating

I store these truffles in an airtight container in the fridge for up to a week. They also freeze well—I just thaw them in the fridge before serving. I never reheat them since they’re meant to be enjoyed chilled or at room temp.

FAQs

Can I use milk chocolate?

Yes, but I usually reduce the cream slightly since milk chocolate is softer. It creates a sweeter, less intense truffle.

Do I need a food processor?

Nope. Everything melts and mixes smoothly by hand. I just make sure the chocolate is finely chopped to melt evenly.

How do I make raspberry puree?

I blend fresh or thawed raspberries, then strain through a fine sieve to remove the seeds. I reduce it slightly on the stove if it’s too watery.

Can I make these dairy-free?

Yes! I use coconut cream and dairy-free chocolate. The texture is still smooth and rich.

What’s the best way to coat them in chocolate?

I chill the rolled truffles until firm, then dip them in melted chocolate using a fork, tapping off excess before placing them on parchment to set.

Conclusion

Chocolate raspberry truffles are one of those treats that feel special no matter the occasion. They’re rich, creamy, and full of fruity flavor—perfect for gifting, entertaining, or simply indulging. I love how easy they are to make, and they always add a touch of elegance wherever they’re served.