I'm so excited to share this Raspberry Dark Chocolate Truffles Recipe with you—it's a perfect blend of tart, creamy, and rich flavors that dance on your tongue. Trust me, once you try these, you'll want to keep a batch handy for any special occasion or just because!

This image shows a tray covered with parchment paper holding 18 round chocolate-covered treats. Each treat has a smooth, dark brown chocolate outer layer with a shiny finish. The top of each piece is decorated with small, colorful toppings in three different types: bright pink crumbs, light green chopped pistachios, and dark brown cacao nibs. The treats are arranged in a loose cluster, with some small pieces of topping scattered around them on the parchment. The tray is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Dark Chocolate Truffles Recipe
Top Tip
How to Serve Raspberry Dark Chocolate Truffles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Dark Chocolate Truffles Recipe

Why You'll Love This Recipe

I’m genuinely obsessed with how these truffles come together—vibrant raspberry powder folded into velvety white chocolate ganache, all wrapped in a smooth dark chocolate coating. The balance of flavors and textures? Absolutely irresistible.

Unique Flavor Combo: The tartness from freeze dried raspberries perfectly complements the creamy sweetness of white chocolate.
Elegant Presentation: Decorating with cacao nibs, chopped pistachios, or extra raspberries adds a beautiful, gourmet touch.
Homemade Perfection: Made from scratch with real ingredients, these truffles beat store-bought every time.
Make-Ahead Friendly: Chill them overnight or whip them up in a couple of hours for a quick luxury treat.

Ingredients & Why They Work

Before you start, gather quality ingredients for best results. Good chocolate is a must, and freeze dried raspberries transform the flavor and color beautifully without adding extra moisture.

Flat lay of a small pile of smooth white chocolate chips, a small white ceramic bowl filled with fresh double cream, a small white ceramic bowl holding fine vibrant pink freeze dried raspberry powder, a single whole brown vanilla bean pod placed next to a tiny white ceramic bowl with a pinch of sea salt crystals, a small pile of glossy dark chocolate chunks, a small white ceramic bowl with shiny dark brown cacao nibs, a small white ceramic bowl of bright green chopped pistachios, and a small heap of deep red whole freeze dried raspberries, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White chocolate chips: They melt smoothly to create that luscious ganache base, but a quality bar can make it even silkier.
Double cream: Adds richness and helps achieve that perfect creamy texture in the ganache.
Freeze dried raspberries: These bring intense tartness and a gorgeous natural pink hue when blended into powder.
Vanilla extract: Enhances the overall flavor, balancing the raspberry tartness nicely.
Salt: Just a pinch to deepen the chocolate’s flavor and cut sweetness slightly.
Dark chocolate (60-70% cocoa solids): Provides a rich, bittersweet coating that contrasts beautifully with the creamy center.
Cacao nibs, chopped pistachios or freeze dried raspberries: Optional garnishes that add crunch, color, and texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Raspberry Dark Chocolate Truffles Recipe is how easy it is to add your own personal twist. Whether you adore a pop of crunch or prefer a more floral hint, tailoring these truffles to your taste is half the fun!

Try swapping the freeze dried raspberries: I’ve experimented with freeze dried strawberries or even a hint of powdered matcha for a unique flavor profile that’s just as delicious.
Make it nut-free: If you’re allergic or avoiding nuts, skip the pistachio decoration and opt for cacao nibs or extra raspberry powder instead. It’s just as elegant and adds lovely texture.
For a boozy twist: Adding a teaspoon of raspberry liqueur or Grand Marnier to the ganache gives the truffles a grown-up edge, perfect for special occasions.
Seasonal variations: In winter, a pinch of warming cinnamon or a dash of chili can add an exciting contrast to the rich chocolate coating.

Step-by-Step: How I Make Raspberry Dark Chocolate Truffles Recipe

A group of smooth, round chocolate balls each with a dark brown glossy outer layer, decorated on top with small pieces of bright green pistachios, deep red dried fruit bits, and dark cacao nibs. One chocolate ball is bitten, showing a thick, creamy, and textured pink filling inside. These chocolate balls are arranged closely together in a white bowl with a ridged pattern, placed on a white marbled surface. Some toppings and bits of the filling are scattered near the bowl, adding a casual feel. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Creating the Perfect Raspberry Powder

Start by blitzing the freeze dried raspberries in a blender or food processor until you get a fine powder. Then push it through a fine sieve to remove all those tiny seeds, ensuring your ganache will be silky smooth and free from crunchy interruptions. Trust me, taking this extra step really elevates the texture!

Step 2: Gently Melting the White Chocolate

Finely chop the white chocolate chips and melt them carefully over a pan of simmering water or in the microwave in 30-second bursts. Take your time to avoid overheating — a smooth, gently melted white chocolate base is the secret to a luscious ganache.

Step 3: Heating the Cream to Just the Right Point

Warm the double cream in a small saucepan on low heat until it's almost boiling, then remove it straight away. Pour this hot cream slowly into the melted white chocolate and stir to combine. This step creates a dreamy ganache base that will soon turn a lovely vivid pink when the raspberry powder is added.

Step 4: Infusing the Raspberry Flavor and Setting the Ganache

Stir in the vanilla extract, raspberry powder, and a pinch of salt gently but thoroughly. You’ll see the ganache turn a gorgeous pink shade. Let it cool to room temperature, then chill in the fridge for at least 1 hour or even overnight. The ganache needs to be firm enough to scoop and roll without sticking everywhere.

Step 5: Rolling Your Truffles with Care

Take the ganache out of the fridge about 30 minutes before rolling so it’s just pliable enough not to crack but still firm enough to handle. Scoop a tablespoon at a time and roll gently between your palms into smooth balls. Keep a damp cloth nearby to wipe your hands often — it really helps prevent sticking. Place each truffle onto a lined baking sheet and pop them back into the fridge to firm up again.

Step 6: Preparing the Dark Chocolate Coating

Finely chop the dark chocolate and melt it over simmering water, taking care that the water does not touch the bowl. Stir occasionally until smooth and velvety. Keep the chocolate warm but not hot — too much heat will melt your truffles when coating.

Step 7: Dipping and Decorating Your Truffles

Using a fork, dip each truffle fully into the molten dark chocolate, letting any excess drip off. Place them on parchment paper to set. If the chocolate firms up too quickly, gently warm it again to keep it fluid. While the coating is still soft, decorate with cacao nibs, chopped pistachios, or a sprinkle of freeze dried raspberries to add that final elegant touch.

Top Tip

These tips will help you master the Raspberry Dark Chocolate Truffles Recipe with ease, ensuring your truffles turn out beautifully smooth, flavorful, and perfectly coated every time.

Perfect Ganache Consistency: Chill your ganache for at least an hour or overnight, then bring it out 30 minutes before rolling. This makes shaping the truffles so much easier and less sticky.
Raspberry Powder Preparation: Sieve your freeze dried raspberry powder thoroughly to remove seeds — it’s key to getting that silky smooth texture without any unwanted crunch.
Chocolate Coating Temperature: Keep your dark chocolate warm but never too hot. If it’s too hot, it can melt the ganache inside and ruin your truffles' shape.
Rolling Routine: Wiping your hands after every few truffles keeps things neat and prevents sticking. Trust me, it makes the whole process way more enjoyable!

How to Serve Raspberry Dark Chocolate Truffles Recipe

A clear glass bowl on a white marbled surface contains a thick, smooth dark brown chocolate mixture that fills about half the bowl with a rich texture. Sitting on top of this chocolate layer is a mound of bright red powder, loose and fine in texture, creating a strong color contrast. A red silicone spatula rests inside the bowl, partly buried in the chocolate mixture, with its edge dipping down into the layers. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These truffles already look stunning, but you can elevate their elegance by decorating with cacao nibs, chopped pistachios, or a sprinkle of extra freeze dried raspberries just before the chocolate sets. These additions add delightful texture and a pop of color that makes them perfect for special occasions or gift-giving.

Side Dishes

Serve these truffles alongside a light dessert wine like a late harvest Riesling or a glass of robust espresso. They also pair beautifully with fresh berries or a delicate green tea, balancing their rich, creamy sweetness and tart raspberry flavor.

Make Ahead and Storage

Storing Leftovers

Store your Raspberry Dark Chocolate Truffles in an airtight container in the refrigerator. They'll keep beautifully fresh for up to 2 weeks, making them an ideal make-ahead treat to enjoy over time or share with loved ones.

Freezing

If you want to freeze the truffles, place them in a single layer on a baking sheet first, freeze until firm, then transfer them to an airtight container or zip-lock bag. Frozen truffles will last for up to 3 months. Thaw them in the refrigerator overnight for best texture and flavor.

Reheating

Raspberry Dark Chocolate Truffles are best enjoyed chilled or at room temperature. Avoid reheating, as warmth can soften or melt the ganache center and spoil the texture. Simply let frozen or refrigerated truffles sit out for 15–20 minutes before serving to take the chill off.

Frequently Asked Questions:

Can I use fresh raspberries instead of freeze dried raspberries?

Fresh raspberries contain water and will make the ganache too runny. Freeze dried raspberries are essential for achieving that intense raspberry flavor without adding moisture that could affect the texture.

Is it okay to substitute white chocolate chips with a white chocolate bar?

Yes! In fact, using a good quality white chocolate bar instead of chips can give you a smoother, creamier ganache, enhancing both texture and flavor.

How do I prevent the dark chocolate coating from melting the truffles?

Make sure your melted dark chocolate is warm and fluid but not hot. If it feels thick or starts to harden, gently warm it again. Also, allow the ganache to rest at room temperature after refrigerating so it’s firm but not too cold when dipping.

Can I speed up the chilling time in the fridge?

You can use the freezer to speed up setting, but note it can make coating trickier since the colder ganache cools the melted dark chocolate quickly, causing it to thicken. If you do freeze, work efficiently with the chocolate coating and decorate immediately.

Final Thoughts

Making your own Raspberry Dark Chocolate Truffles is such a rewarding experience—the blend of tart raspberry and rich chocolate is simply divine. With a little patience and these handy tips, your homemade truffles will be a gorgeous, elegant treat perfect for sharing or savoring solo with a cup of tea. Enjoy every sweet, decadent bite!