Chocolate Raspberry Truffles
Silky chocolate truffles with a bright raspberry center, finished in cocoa or crushed raspberries. A simple, giftable treat that feels luxe.
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Servings:
Ingredients
Main Ingredients
- 12 oz semisweet chocolate, chopped finely chopped
- 0.5 cup heavy cream
- 0.33 cup seedless raspberry jam or raspberry preserves
- 1 tbsp unsalted butter softened
- 1 tsp vanilla extract
- 0.13 tsp fine sea salt a small pinch
- 0.5 cup unsweetened cocoa powder for rolling
- 0.25 cup freeze-dried raspberries, crushed for rolling
- 6 oz dark chocolate, melted for dipping, optional
Instructions
Preparation Steps
- Line a baking sheet with parchment. Place cocoa and crushed raspberries in shallow bowls.
- Put the chopped chocolate in a medium heatproof bowl.
- Warm cream and raspberry jam in a small saucepan over medium heat until steaming, stirring to dissolve the jam.
- Pour hot cream mixture over the chocolate. Let stand 2 minutes, then stir from the center until smooth and glossy.
- Stir in butter, vanilla, and salt until combined. Cover and chill until just firm, about 25–30 minutes.
- Scoop 1-tablespoon portions and roll quickly between cool hands to form balls. Place on the lined sheet.
- Roll truffles in cocoa or crushed raspberries. For dipped truffles, melt dark chocolate gently and coat, then set back on the sheet.
- Chill 10 minutes to set before serving.
Notes
Variation: Swap 1–2 tsp raspberry liqueur for part of the vanilla for a boozy twist. Coat half in cocoa and half in crushed raspberries for a striking mix, or drizzle the dipped truffles with a few zigzags of white chocolate. Storage: Keep chilled in an airtight container up to 1 week, or freeze up to 2 months; let soften a few minutes before serving.
This recipe is an original creation inspired by classic Chocolate Raspberry Truffles flavors. All ingredient ratios and instructions are independently developed.