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Irresistible Raspberry Truffles Recipe with Easy Creamy Ganache Filling

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These raspberry truffles feature a smooth, creamy ganache filling blended with fresh raspberry puree and a shiny chocolate shell, perfect for any occasion and easy to make in under 30 minutes.

Ingredients

Scale
  • 8 oz (225 g) high-quality dark chocolate (70% cocoa recommended) for ganache filling
  • 1/2 cup (120 ml) heavy cream, warmed
  • 1/2 cup (75 g) fresh raspberries, pureed and strained
  • 1 tbsp unsalted butter, softened
  • 1 tsp vanilla extract (optional)
  • 8 oz (225 g) semi-sweet or dark chocolate, chopped for truffle shell
  • 1 tbsp coconut oil or vegetable shortening
  • Freeze-dried raspberry powder or finely chopped freeze-dried raspberries (optional, for coating)
  • Cocoa powder or crushed nuts (optional, for coating)

Instructions

  1. Puree 1/2 cup fresh raspberries in a blender or food processor until smooth. Strain through a fine mesh strainer to remove seeds and set aside.
  2. Chop 8 oz dark chocolate finely and place in a heatproof bowl.
  3. Warm 1/2 cup heavy cream in a small saucepan over medium heat until just simmering; do not boil.
  4. Pour hot cream over chopped chocolate and let sit for 2 minutes to soften.
  5. Stir gently until chocolate is fully melted and mixture is smooth.
  6. Add raspberry puree, 1 tbsp softened butter, and vanilla extract if using. Stir until fully combined and glossy.
  7. Cover bowl with plastic wrap and refrigerate for at least 2 hours until firm but pliable.
  8. Using a small cookie scoop or melon baller, scoop ganache and roll quickly between palms to form smooth balls. Place on parchment-lined tray.
  9. Chop 8 oz semi-sweet or dark chocolate and melt gently with 1 tbsp coconut oil in a double boiler or microwave in short bursts, stirring often.
  10. Dip each ganache ball into melted chocolate shell using a fork or dipping tool, allowing excess to drip off. Place back on parchment.
  11. Optionally sprinkle with freeze-dried raspberry powder, cocoa powder, or crushed nuts before shell sets.
  12. Refrigerate dipped truffles for 30 minutes to firm up chocolate shell.
  13. Let truffles sit at room temperature for 10 minutes before serving.

Notes

Use quality 70% dark chocolate for best flavor. Avoid overheating chocolate to prevent graininess. Chill ganache until firm but pliable for easy rolling. Work quickly when rolling truffles to prevent melting. For dairy-free version, substitute heavy cream with full-fat coconut milk and use dairy-free chocolate. Truffles taste better after resting a day. Store in airtight container in fridge up to 1 week or freeze up to 3 months.

Nutrition

Keywords: raspberry truffles, chocolate truffles, ganache filling, easy dessert, homemade truffles, raspberry chocolate, creamy ganache

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