Chocolate Covered Raspberry Truffles
Indulge your senses with these decadent Chocolate Covered Raspberry Truffles, where rich dark chocolate meets the vibrant, tart flavor of fresh raspberries. These handmade treats feature a luscious raspberry-infused ganache center, encased in a smooth semi-sweet chocolate coating. Each truffle is sprinkled with a touch of cocoa or freeze-dried raspberry powder for a gourmet finish. With just 40 minutes of active cook and prep time, these elegant confections are surprisingly easy to make and perfect for gifting, parties, or a luxurious personal treat. Whether served chilled or at room temperature, these homemade truffles deliver a melt-in-your-mouth experience that's impossible to resist—your ultimate chocolate and raspberry fix! Optimize your dessert game with this recipe and enjoy the perfect balance of indulgence and elegance.
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Recipe Information
Ingredients
- 1 cup Fresh raspberries
- 8 ounces Dark chocolate (70% cocoa or higher), chopped
- 0.33 cup Heavy cream
- 2 tablespoons Unsalted butter, softened
- 1 teaspoon Vanilla extract
- 6 ounces Semi-sweet chocolate, chopped (for coating)
- 2 tablespoons Cocoa powder or freeze-dried raspberry powder (optional, for garnish)
Instructions
Place the fresh raspberries in a food processor or blender and puree until smooth. Strain the puree through a fine mesh sieve to remove the seeds, and set aside.
In a heatproof bowl, add the chopped dark chocolate.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
Pour the hot cream over the chopped dark chocolate and let it sit for 2-3 minutes to melt the chocolate.
Stir the mixture until smooth and glossy. If needed, microwave the bowl in 15-second intervals, stirring in between, until fully melted.
Add the raspberry puree, softened butter, and vanilla extract to the melted chocolate mixture. Stir well to combine.
Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the ganache is firm enough to scoop.
Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, portion out small balls of the ganache and place them on the prepared sheet. Roll them gently between your hands to form smooth spheres.
Freeze the truffle balls for 20-30 minutes to make them easier to coat.
Melt the semi-sweet chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring until smooth.
Using a fork or dipping tool, dip each truffle ball into the melted chocolate to coat completely. Allow any excess chocolate to drip off and place the coated truffles back onto the parchment-lined sheet.
Optional: While the chocolate coating is still wet, sprinkle the truffles with cocoa powder or freeze-dried raspberry powder for garnish.
Allow the truffles to set at room temperature or refrigerate until the chocolate coating is firm.
Store the truffles in an airtight container in the refrigerator for up to one week. Serve chilled or at room temperature for optimal flavor.
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.1 g | 254% | |
| Saturated Fat | 116.7 g | 584% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 226.4 g | 82% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 145.6 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 2416 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
