Raspberry Fudge Truffles
Indulge in the decadent harmony of rich chocolate and vibrant fruit flavors with these Raspberry Fudge Truffles, a luxurious homemade treat that’s perfect for dessert lovers and gift-giving occasions. Featuring a luscious ganache center made with semisweet chocolate, creamy butter, and a hint of tangy raspberry preserves, these truffles are elevated with a shiny dark chocolate coating and a sprinkle of crushed freeze-dried raspberries for a stunning finish. With just 20 minutes of prep time and a straightforward dipping technique, this easy truffle recipe delivers professional-quality results right from your kitchen. Serve them chilled or at room temperature for a crowd-pleasing dessert that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 cups Semisweet chocolate chips
- 0.5 cup Heavy cream
- 2 tablespoons Unsalted butter
- 0.25 cup Raspberry preserves
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
- 0.5 cup Cocoa powder or powdered sugar (for rolling, optional)
- 12 ounces Dark chocolate melting wafers
- 2 tablespoons Freeze-dried raspberries (crushed, optional for garnish)
Instructions
In a heatproof bowl, combine the semisweet chocolate chips, heavy cream, and unsalted butter.
Set the bowl over a pot of simmering water to create a double boiler, ensuring the bowl doesn’t touch the water. Stir gently until the chocolate mixture is completely melted and smooth.
Remove the bowl from heat and stir in the raspberry preserves, vanilla extract, and a pinch of salt. Mix until thoroughly combined.
Let the mixture cool slightly, then cover the bowl with plastic wrap and refrigerate for 2-3 hours or until the mixture is firm enough to shape.
Once the mixture is firm, use a small cookie scoop or spoon to portion out tablespoon-sized amounts. Roll each portion into a smooth ball with your hands.
If desired, roll the truffle balls in cocoa powder or powdered sugar, then place them on a parchment-lined baking sheet.
Melt the dark chocolate melting wafers in the microwave or over a double boiler until smooth and glossy.
Using a fork or dipping tool, dip each truffle ball into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the truffle back on the parchment-lined baking sheet.
While the chocolate is still wet, sprinkle the top of each truffle with a pinch of crushed freeze-dried raspberries, if desired.
Allow the truffles to set at room temperature for 1-2 hours or chill for 20 minutes until the chocolate coating is firm.
Store the Raspberry Fudge Truffles in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 14.3 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 138 mg | 3% | |
*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.
