Go Back
- Fresh raspberries - Heavy cream - Dark chocolate (70% cocoa or higher) - Unsalted butter - Vanilla extract - Coating options (finely chopped nuts or shredded coconut) - Sea salt You need simple yet quality ingredients to make these truffles shine. The fresh raspberries give a bright taste. Heavy cream adds richness. Dark chocolate is key for that deep flavor. I recommend chocolate with at least 70% cocoa. This cocoa content makes the truffles taste more intense. Unsalted butter helps create a smooth texture. Vanilla extract adds warmth and depth to the mix. For coatings, choose finely chopped nuts like almonds or hazelnuts. Shredded coconut is also a great option. It adds a fun twist. Finally, a pinch of sea salt enhances all the flavors. Gather these ingredients before you start. This way, you will have everything ready. Each element plays an important role in making your chocolate covered raspberry truffles a treat everyone will love. {{ingredient_image_2}} To start, rinse your fresh raspberries under cold water. This helps remove any dirt or debris. Next, place the rinsed raspberries in a blender. Blend until they become a smooth mixture. Now, take a fine mesh sieve and strain the purée into a bowl. Use a spatula to press down on the mixture. This helps get rid of the seeds, leaving you with a smooth raspberry purée. Set this aside for later. Next, pour the heavy cream into a small saucepan. Place it over medium heat and stir it gently as it warms. Watch closely for a gentle simmer. Be careful not to let it boil. If it boils, it can change the cream's texture. Simmering is key to keeping it smooth. Once the cream starts to simmer, remove the pan from the heat. Add the finely chopped dark chocolate and unsalted butter to the warm cream. Let it sit for about 30 seconds. This short wait helps the chocolate soften. After that, stir gently until the chocolate melts completely. The mixture should look smooth and glossy. Now it’s time to add flavor. Fold the raspberry purée into the melted chocolate mixture. Also, add the vanilla extract. Stir well until everything is mixed. The vibrant color of the raspberries should blend beautifully with the dark chocolate. To enhance the taste, add a pinch of sea salt and mix again. After mixing, transfer the chocolate-raspberry mixture to a shallow dish. Spread it evenly and cover it with plastic wrap. Place it in the refrigerator for 2-3 hours. This chilling helps it firm up. Once set, scoop out small portions using a melon baller or teaspoon. Roll each scoop between your hands to form smooth balls. For coating, pour finely chopped nuts or shredded coconut onto a plate. Roll each truffle in the coating, ensuring all sides are covered. This adds a nice crunch and flavor. After coating, place the truffles on a lined baking sheet. Return them to the refrigerator for another 30 minutes. This final chilling helps the coating stick and firms up the truffles. Once chilled, they're ready to serve. Enjoy your delightful chocolate-covered raspberry truffles! To make the best chocolate raspberry truffles, chilling is key. After mixing the chocolate and raspberry purée, chill the mixture for 2 to 3 hours. This helps it firm up. If the mixture is too soft, it will be hard to shape into truffles. After chilling, use a melon baller or spoon to scoop the mixture. Work quickly to avoid melting it with your hands. For a beautiful display, arrange your truffles on a decorative plate. You can dust them with cocoa powder or extra chopped nuts. This adds a nice touch. You might also add fresh raspberries next to the truffles for color. This not only looks great but also adds freshness to each bite. One common mistake is overheating the chocolate. If the chocolate gets too hot, it can become grainy. Always melt it gently with the cream. Another mistake is making truffles in uneven sizes. Try to scoop and roll them consistently. This way, they cook evenly and look nice on the plate. Pro Tips Use Quality Chocolate: The flavor of your truffles will greatly depend on the quality of chocolate you use. Opt for a good quality dark chocolate with at least 70% cocoa for the richest taste. Experiment with Coatings: While nuts and coconut are classic choices, feel free to get creative! Try rolling the truffles in crushed graham crackers, matcha powder, or even edible gold leaf for a luxurious touch. Ensure Proper Chilling: Allowing the truffle mixture to chill thoroughly is crucial for easy handling. If it’s too soft, place it back in the fridge for a few more minutes before rolling. Serve at Room Temperature: For the best flavor and texture, let the truffles sit at room temperature for about 10-15 minutes before serving. This will enhance their creaminess and overall tasting experience. {{image_4}} You can make these truffles even more fun by adding different flavors. Here are a few ideas: - Almond Extract: Swap vanilla for almond extract. It adds a lovely nutty taste. - Mint Extract: Use mint extract for a refreshing twist. It pairs well with chocolate. - Citrus Zest: Add lemon or orange zest for a bright, zesty flavor. Just a little goes a long way! Want a healthier treat? You have options! - Coconut Cream: Use coconut cream instead of heavy cream. It gives a rich taste with less fat. - Low-Sugar Chocolate: Look for dark chocolate with less sugar. You can still enjoy great taste without the extra sugar. The coating can change the whole look and taste of your truffles. Here are some fun ideas: - Chopped Nuts: Try using walnuts or pecans for a different crunch. - Sprinkles: Use colorful sprinkles or edible glitter for a festive touch. - Cocoa Powder: Roll truffles in cocoa powder for a classic finish. Feel free to mix and match these ideas to find your favorite flavor! To keep your chocolate covered raspberry truffles fresh, store them in the fridge. Place them in an airtight container. This helps to keep out moisture and odors. Make sure they are not packed too tightly, as this can ruin their shape. If you’re stacking them, add layers of parchment paper between the truffles. This will help them stay intact and looking nice. You can also freeze these truffles. To do this, first, let them chill in the fridge for 30 minutes. Then, place them on a baking sheet in a single layer. Freeze them for about 2 hours until they are firm. After that, transfer the truffles to a freezer-safe container. Make sure to separate layers with parchment paper again. They can stay in the freezer for up to three months. In the fridge, these truffles will stay fresh for about one week. If you freeze them, they last longer. You can enjoy them for up to three months. Just remember, the taste is best when they are fresh. So, try to eat them within the first few weeks for the best flavor and texture. Yes, you can use frozen raspberries. However, there are some things to keep in mind. Frozen raspberries may have more water than fresh ones. This extra moisture can change the texture of your truffles. To fix this, you can thaw them and drain any excess liquid. This will help keep your truffles firm and tasty. To keep your truffles from being too soft, follow a few simple tips. First, make sure to chill the mixture well before rolling it. A good chill time is 2-3 hours. If the mixture is too soft, you can chill it longer. When rolling the truffles, make sure your hands are dry. This helps them hold their shape better. I recommend using dark chocolate with at least 70% cocoa. This gives your truffles a rich flavor. You can also try semisweet or milk chocolate if you prefer something sweeter. Just remember that the type of chocolate will change the taste of your truffles. Yes, you can make these truffles ahead of time. They store well in the fridge for about a week. Just put them in an airtight container to keep them fresh. If you want to make them even earlier, you can freeze them. Just remember to let them thaw in the fridge before serving. This article guided you through making delightful raspberry truffles. You learned about the key ingredients, step-by-step instructions, and essential tips for perfect texture. I also shared fun flavor variations and storage options to keep them fresh. Remember to avoid common mistakes like overheating chocolate. With practice, you can impress friends and family with these treats. Enjoy the process, keep experimenting, and savor each bite!

Decadent Chocolate Covered Raspberry Truffles

Delicious truffles made with fresh raspberries and dark chocolate, coated in nuts or coconut.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 20
Calories 150 kcal

Ingredients
  

  • 1 cup fresh raspberries
  • 1 cup heavy cream
  • 8 oz dark chocolate (finely chopped, at least 70% cocoa)
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped nuts (almonds or hazelnuts) or shredded coconut (for coating)
  • a pinch sea salt

Instructions
 

  • Prepare the Raspberry Purée: Begin by rinsing your fresh raspberries thoroughly. In a blender, add the raspberries and blend until smooth. To eliminate the seeds, strain the purée through a fine mesh sieve into a bowl, gently pressing down with a spatula to extract as much liquid as possible. Set this fragrant raspberry purée aside.
  • Heat the Cream: In a small saucepan, pour in the heavy cream and place it over medium heat. Stir occasionally as it heats, watching closely for a gentle simmer. Make sure it does not reach a boiling point to maintain its creamy texture.
  • Melt the Chocolate: Once the cream simmers, remove the saucepan from the heat. Immediately add the finely chopped dark chocolate and unsalted butter to the warm cream. Allow the mixture to sit undisturbed for about 30 seconds before stirring. Then, gently stir until the chocolate is completely melted and the mixture becomes smooth and glossy.
  • Combine Ingredients: Now, carefully fold in the prepared raspberry purée and the vanilla extract into the melted chocolate mixture. Stir well until everything is incorporated and the vibrant color of the raspberries blends beautifully with the chocolate. To heighten the flavors, add a pinch of sea salt, mixing again.
  • Chill the Mixture: Transfer this luscious chocolate-raspberry mixture into a shallow dish, spreading it evenly. Cover with plastic wrap and place it in the refrigerator for 2-3 hours, or until it has firmed up enough to handle.
  • Form the Truffles: After the mixture has set, use a melon baller or rounded teaspoon to scoop out small portions of the ganache. Roll each scoop between your palms, shaping them into smooth, round truffles.
  • Coat the Truffles: Pour your choice of finely chopped nuts or shredded coconut onto a plate. Roll each truffle in your selected coating, ensuring that all surfaces are completely covered for a delightful crunch and added flavor.
  • Chill Again: Place the coated truffles onto a lined baking sheet. Return them to the refrigerator for another 30 minutes so that the coating adheres and the truffles firm up.
  • Serve: Once the truffles are set and chilled, they are ready to be enjoyed. Serve them either chilled or at room temperature for that melt-in-your-mouth experience.

Notes

For an elegant display, arrange the truffles on a decorative plate and dust with cocoa powder or nuts.
Keyword chocolate, dessert, raspberry, truffles