Chocolate Raspberry Truffles

Valentine’s Day calls for desserts that feel both indulgent and special, and these chocolate raspberry truffles hit that perfect balance. Imagine biting into a smooth chocolate shell that gives way to a luscious, tangy raspberry cream filling—each piece feels like a little moment of celebration. These treats are perfect for gifting, sharing with a loved one, or even enjoying quietly with a cup of coffee or tea.

The beauty of these truffles is in their simplicity. Despite their decadent taste, they’re surprisingly approachable to make at home. By using fresh raspberries and high-quality chocolate, you can create raspberry chocolate bites that taste like they came from a boutique chocolatier. The fruit truffle combination gives just the right amount of sweetness and tartness, making each bite memorable.

Raspberry filled chocolates aren’t just for holidays—they’re versatile enough for any special occasion. Whether you’re planning a dinner party or a quiet evening in, these chocolate covered raspberry truffles elevate the dessert experience. The creamy filling contrasts perfectly with the firm chocolate exterior, making them irresistible.

Beyond flavor, there’s something joyful about shaping and rolling your own truffles. You can coat them in cocoa powder, chopped nuts, or even drizzle extra chocolate on top to give them a professional touch. Each raspberry chocolate dessert can be personalized, turning a simple treat into a thoughtful, handmade gift.

Why You’ll Love It

• Perfect balance of flavors – The tartness of the raspberry cream filling pairs beautifully with the rich, smooth chocolate, making every bite a mini celebration for your taste buds.
• Elegant yet easy to make – These raspberry chocolate bites look like something from a high-end chocolatier, but you can whip them up in your kitchen without stress.
• Great for gifting or sharing – Chocolate covered raspberry truffles are a thoughtful homemade gift, perfect for Valentine’s Day or just to surprise someone special.
• Customizable to your taste – Roll them in cocoa powder, nuts, or even sprinkles for a personal touch. You can make each fruit truffle uniquely yours.
• Indulgence without overdoing it – Bite-sized and rich, these truffles satisfy chocolate cravings while letting you enjoy a few pieces guilt-free.

Ingredient List

For the Raspberry Cream Filling

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 2 tablespoons heavy cream
• 1/4 teaspoon vanilla extract

For the Chocolate Shell

• 8 oz dark chocolate, finely chopped
• 1 tablespoon coconut oil (optional, for extra shine)

For Coating / Decoration (Optional)

• Cocoa powder, chopped nuts, or chocolate drizzle

Ingredient Notes

• I always use fresh, ripe raspberries for the filling—it makes the raspberry cream filling taste bright and natural. Frozen works in a pinch, but the flavor isn’t quite the same.
• Don’t skip the lemon juice in the filling! It really lifts the raspberry flavor and keeps it from tasting too sweet.
• For the chocolate shell, I prefer high-quality dark chocolate like Ghirardelli or Valrhona. It melts smoothly and gives the perfect snap.
• A tiny bit of coconut oil in the chocolate isn’t necessary, but it makes your chocolate covered raspberry truffles glossy and easy to work with.
• If you want to jazz them up, sprinkle cocoa powder or chopped nuts over the finished truffles—it adds texture and a little flair.

Kitchen Equipment Needed

• Medium saucepan – For gently cooking the raspberries into a smooth filling. I love using a nonstick one; it makes cleanup so easy.
• Mixing bowls – For combining the filling and melting chocolate. Glass bowls are my go-to because they’re microwave-safe.
• Fine mesh sieve – To strain the raspberry seeds for a silky smooth raspberry cream filling. Totally worth it for that luxe texture.
• Spatula – For stirring and scraping every last bit of chocolate and filling. I swear by a silicone one—it won’t scratch your bowls.
• Baking sheet – To place your truffles on while they set. I line mine with parchment paper for zero sticking.
• Double boiler or microwave-safe bowl – For melting chocolate smoothly without burning it. I usually go with a microwave-safe bowl; it’s faster and easier.
• Spoon or small cookie scoop – For portioning the raspberry cream filling into even little balls. A cookie scoop makes them uniform and adorable.

Instructions

Step 1: Make the Raspberry Cream Filling

1. Cook the raspberries – In a medium saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice.
2. Simmer gently – Stir occasionally and let the mixture cook for 3–5 minutes until the raspberries break down and become soft.
   • Pro tip: Mash gently with a fork or spoon for a smoother texture.
3. Strain the seeds – Pour the mixture through a fine mesh sieve into a bowl, pressing gently to extract as much puree as possible. Discard the seeds.
4. Add cream and vanilla – Stir in the heavy cream and vanilla extract until fully combined. Let the filling cool completely in the fridge for 30–45 minutes.
   • Pro tip: Cooling makes it easier to shape into balls later without sticking.

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Step 2: Shape the Raspberry Cream into Balls

1. Scoop the filling – Use a small cookie scoop or teaspoon to portion the chilled raspberry cream into uniform balls.
2. Roll gently – With clean hands, roll each portion into a smooth ball. Place them on a parchment-lined baking sheet.
3. Chill again – Freeze the balls for 15–20 minutes so they firm up. This makes dipping them in chocolate much easier.

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Step 3: Melt the Chocolate

1. Chop the chocolate – Finely chop the dark chocolate so it melts evenly.
2. Melt carefully – Use a double boiler or microwave-safe bowl. If using the microwave, heat in 20–30 second intervals, stirring in between.
   • Pro tip: Stir continuously to prevent burning and achieve a smooth, glossy texture.
3. Add coconut oil (optional) – Stir in 1 tablespoon for extra shine and a smoother coating.

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Step 4: Dip the Raspberry Cream Balls

1. Prepare for dipping – Keep the chocolate warm and smooth in the bowl.
2. Dip each truffle – Using a fork or dipping tool, submerge a chilled raspberry cream ball completely in the melted chocolate. Lift and let excess chocolate drip back into the bowl.
3. Set on parchment – Place the chocolate-covered truffle back onto the lined baking sheet. Repeat with remaining truffles.
   • Pro tip: Work quickly but gently—if the truffles get too warm, the filling can soften too much.

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Step 5: Add Finishing Touches

1. Optional coatings – Before the chocolate sets, roll truffles in cocoa powder, chopped nuts, or drizzle extra melted chocolate on top.
2. Chill to set – Refrigerate the truffles for 20–30 minutes until the chocolate is firm.
3. Store properly – Keep your chocolate raspberry truffles in an airtight container in the fridge for up to a week, or freeze for longer storage.

Tips and Tricks for Success

• Chill the filling well – Make sure your raspberry cream filling is cold before dipping. It helps the truffles keep their shape and prevents chocolate from sliding off.
• Use quality chocolate – It makes a huge difference in flavor and shine. I always reach for high-quality dark chocolate.
• Work in small batches – Dip a few truffles at a time to keep the chocolate smooth and prevent it from hardening too quickly.
• Keep hands cool – If your hands get warm while rolling truffles, dust them with a little cocoa powder to prevent sticking.
• Experiment with coatings – Cocoa powder, crushed nuts, or a drizzle of white chocolate adds texture and makes each truffle look unique.

Ingredient Substitutions and Variations

• Raspberries – You can swap with fresh strawberries or blackberries if raspberries aren’t available. Adjust sugar slightly depending on sweetness.
• Chocolate – Dark chocolate can be replaced with milk or semi-sweet chocolate for a sweeter, creamier shell.
• Cream – Heavy cream can be swapped with coconut cream for a dairy-free version, keeping the raspberry cream filling rich.
• Add flavor twists – A splash of liqueur (like raspberry or orange) in the filling elevates the dessert for special occasions.
• Coatings – Instead of cocoa powder or nuts, roll truffles in crushed freeze-dried raspberries for a punch of fruit flavor and color.

Serving Suggestions

• I love serving these chocolate raspberry truffles on a small dessert plate with fresh berries—it feels elegant and fresh alongside the rich chocolate.
• Pair a few truffles with a cup of strong coffee or espresso—the bitterness of the coffee highlights the sweetness and tartness of the raspberry chocolate dessert perfectly.
• For a festive touch, serve them on a tiered dessert stand at a dinner party—guests can pick and choose, and it looks impressive with minimal effort.
• I enjoy presenting them with a glass of sparkling wine or champagne—the bubbles complement the creamy filling beautifully.
• Make a small gift box for Valentine’s Day dessert—wrap 4–6 truffles in parchment paper and tie with a ribbon for an easy, homemade gift that feels luxurious.

Storage and Reheating Instructions

• Refrigerate – Keep truffles in an airtight container in the fridge for up to a week.
• Freeze for longer storage – Place in a single layer in a container, separating layers with parchment paper; they keep for up to 2 months.
• Bring to room temperature before serving – Take chilled or frozen truffles out for 15–20 minutes so the chocolate softens slightly.
• Avoid direct heat – Don’t microwave or heat directly, as this can melt the chocolate unevenly and affect the raspberry cream filling.
• Transport tips – Keep in a cool, insulated bag if taking to a party or gifting, so the chocolate stays firm.

Frequently Asked Questions

How long do chocolate raspberry truffles last?

Stored in an airtight container in the fridge, they stay fresh for up to one week. You can also freeze them for up to two months.

Can I make the raspberry cream filling ahead of time?

Yes! You can prepare the filling a day in advance and keep it chilled in the fridge. Just shape and dip the truffles when ready.

Can I use frozen raspberries?

Absolutely! Just thaw and drain them well first, as extra moisture can make the filling too runny.

What chocolate works best for dipping?

High-quality dark chocolate gives a rich flavor and smooth texture, but milk or semi-sweet chocolate also works if you prefer a sweeter bite.

How do I prevent the truffles from melting while dipping?

Keep the filling well-chilled and work in small batches. Using a cool, clean surface helps too.

Can I add other flavors to the filling?

Yes! A splash of liqueur, a few drops of almond extract, or even a hint of orange zest can add a fun twist to the classic raspberry chocolate dessert.

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Did you try this recipe? Let me know in the comments how it turned out! I love hearing how you enjoy these chocolate covered raspberry truffles, whether as a Valentine’s Day dessert or a treat any time of year.