Chocolate Raspberry Truffles
The beauty of these truffles is in their simplicity. Despite their decadent taste, they’re surprisingly approachable to make at home.
Equipment
- Medium saucepan
- Mixing Bowls
- Fine Mesh Sieve
- Spatula
- Baking Sheet
- Double boiler or microwave-safe bowl
- Spoon or small cookie scoop
Ingredients
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
Instructions
Step 1: Make the Raspberry Cream Filling
- Cook the raspberries – In a medium saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice.
- 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.
- 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.
- 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.
Step 2: Shape the Raspberry Cream into Balls
- Scoop the filling – Use a small cookie scoop or teaspoon to portion the chilled raspberry cream into uniform balls.
- Roll gently – With clean hands, roll each portion into a smooth ball. Place them on a parchment-lined baking sheet.
- Chill again – Freeze the balls for 15–20 minutes so they firm up. This makes dipping them in chocolate much easier.
Step 3: Melt the Chocolate
- Chop the chocolate – Finely chop the dark chocolate so it melts evenly.
- 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.
- Add coconut oil (optional) – Stir in 1 tablespoon for extra shine and a smoother coating.
Step 4: Dip the Raspberry Cream Balls
- Prepare for dipping – Keep the chocolate warm and smooth in the bowl.
- 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.
- 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.
Step 5: Add Finishing Touches
- Optional coatings – Before the chocolate sets, roll truffles in cocoa powder, chopped nuts, or drizzle extra melted chocolate on top.
- Chill to set – Refrigerate the truffles for 20–30 minutes until the chocolate is firm.
- Store properly – Keep your chocolate raspberry truffles in an airtight container in the fridge for up to a week, or freeze for longer storage.
Notes
Nutritional Value (per truffle, approximate):
- Calories: 90–110 kcal
- Total Fat: 6–7 g
- Saturated Fat: 3–4 g
- Cholesterol: 10–15 mg
- Sodium: 2–5 mg
- Total Carbohydrates: 9–11 g
- Sugars: 7–8 g
- Protein: 1–2 g
- Fiber: 1 g