These Raspberry Truffles have a creamy, gorgeous center and a crunchy dark chocolate shell for a delicious – and no-bake – dessert that’s sure to impress!
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Why This Recipe is Best
These pretty truffles are easy to make, no baking needed, and are simply stunning!
They’d make a great Valentine’s Day treat or a gift for friends, family, neighbors, teachers, anyone!
- Just 5 ingredients needed for this recipe!
- The freeze dried raspberries give gorgeous color and big flavor to these truffles. And we use extra of the powder to sprinkle over the top of the truffles for a pretty finish!
- The dark chocolate coating on the outside of these truffles gives them a crunchy exterior and also makes a great contrast for the creamy raspberry filling.
- These truffles store great in the refrigerator and freezer, so you can have a sweet treat available on demand!
Using freeze dried raspberries gives delicious flavor without compromising the texture.
- Freeze Dried Raspberries – You can find this, often in a small bag, near other dried fruit (such as raisins) in many grocery stores. Or you can order it online. You can use them in our raspberry cheesecake cookies too!
- White Chocolate Chips – You can use a package of white chocolate chips or a bar of white chocolate. This will be melted to form the creamy inside of the truffles.
- Butter – I use unsalted butter for these truffles and in general for my baking. Use our tips on how to soften butter quickly.
- Dark Chocolate – You can use dark or bittersweet chocolate chips or Ghirardelli dark chocolate melting wafers. They melt smooth (in the microwave) and taste amazing.
- Heavy Cream- Use the full fat heavy whipping cream, don’t swap it out for evaporated milk or a lighter fat milk.
Make the creamy raspberry filling. Pulse the dried raspberries into a powder in a food processor. Warm the heavy cream in a sauce pan then pour over the white chocolate chips and butter in a bowl to melt. Stir in the raspberry powder and mix well.
Chill, scoop and chill. Chill the filling for 2 hours in the refrigerator. Then scoop into balls, place on a parchment paper lined baking sheet and chill again for 30 more minutes.
Dip and decorate. Melt the dark chocolate and then, using a toothpick, dip each truffle ball into the melted chocolate. Tap on the side of the bowl to remove the excess and drop onto parchment paper. Decorate the tops of the truffles with extra raspberry powder.
Tips and Tricks
- Don’t boil the cream! When you heat the cream, remove from the heat source as soon as the cream starts to steam and small bubbles appear on the surface. If you allow the cream to boil, you will scorch it and this will affect the flavor.
- Use a metal cookie scoop (like this 1 Tbsp sized scoop) to portion out your balls onto a parchment paper lined baking sheet. You’ll get about 25.
- Use a toothpick to dip the balls into the melted chocolate and then tap off any excess to create a smooth coating.
- Sprinkle the raspberry powder or drizzle melted chocolate to cover the toothpick hole.
- You can also use white or milk chocolate for your coating if you prefer.
Dark chocolate chips work well, be we love to use Ghiradelli dark chocolate melting wafers for these truffles because they melt beautifully and taste great, but any brand will do. They can be found at most grocery stores in the aisle with the chocolate chips.
Once set up, store the truffles in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 2 weeks.
Yes, you can freeze truffles in an airtight container for up to 3 months. Don’t forget to label and date the container!
More Easy Holiday Candy
- 1.6 ounce freeze dried raspberries about 2 cups
- 1 package white chocolate chips or bars 14 ounce
- 2 Tablespoons unsalted butter
- ¾ cup heavy whipping cream
- 1 package dark chocolate (bittersweet chocolate) 14 ounce
- Add raspberries to a food processor and pulse until fine powder. Set aside.
- In a large glass bowl, add white chocolate with butter. Set aside.
- In a small saucepan, heat heavy cream over low. Simmer, but do not boil. When warm, pour over the white chocolate and butter. Allow to sit for 5 minutes.
- After 5 minutes, use a spatula to stir the white chocolate until smooth and combined.
- Add 1/2 cup of the freeze dried raspberry powder, stir in. Taste for flavor. If not strong enough, add another 1-2 Tablespoons of powder. We found that 1/2 cup was plenty, for color and flavor. Save the remaining powder to sprinkle on top of the truffles in step 10.
- Place plastic wrap over the bowl and chill in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper.
- Using a small 1 Tablespoon cookie scoop, scoop mixture and roll in ball, place on parchment paper. Repeat with remaining mixture (you'll get about 25 truffles). Put the tray of truffles back in the refrierator (or freezer) for 30 minutes).
- Melt dark chocolate according to package directions (use a double boiler method for best results).
- Remove truffles for freezer/refrigerator. Using a fork (or toothpick), dip in melted chocolate, tap on side of bowl to remove the excess, then place back on parchment paper. Sprinkle with a pinch of the remaining raspberry powder.
- You can use dark chocolate chips, or try finding the Ghirardelli dark chocolate melting wafers. They melt smooth (in the microwave) and taste amazing.
- When you heat the cream remove the heat source as soon as the cream starts to steam and small bubbles appear on the surface. If you allow the cream to boil you will scorch it and this will affect the flavor.
- Storage: Store in an airtight container at room temperature for 2-3 days or in the refrigerator for 2 weeks.
- Freeze: freeze truffles in airtight container for up to 3 months.