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Raspberry Chocolate Truffles - Rich, Velvety Bites With a Bright Berry Twist

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 8 ounces (225 g) high-quality dark chocolate, 60–70% cacao, finely chopped
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter, at room temperature
  • 1/3 cup raspberry puree (see note below), strained to remove seeds
  • 1–2 tablespoons sugar or honey (optional, to taste, depending on the sweetness of your chocolate and berries)
  • 1 teaspoon pure vanilla extract (optional)
  • Pinch of fine sea salt
  • Coatings of your choice: unsweetened cocoa powder, freeze-dried raspberry powder, finely chopped pistachios or almonds, shredded coconut, or melted dark chocolate for dipping

Method
 

  1. Prepare the chocolate: Finely chop the dark chocolate and place it in a heatproof bowl. Smaller pieces melt more evenly and prevent grainy ganache.
  2. Warm the cream and puree: In a small saucepan, combine heavy cream and raspberry puree. Add the pinch of salt and sugar or honey if using. Heat over medium-low until the mixture is steaming and small bubbles form at the edges. Do not boil.
  3. Infuse and balance: Taste the warm mixture. If it’s too tart, add a bit more sugar or honey. If you like a bold, tangy note, leave it as is.
  4. Make the ganache: Pour the hot raspberry-cream mixture over the chopped chocolate. Let it sit undisturbed for 1–2 minutes to soften the chocolate.
  5. Stir gently: Starting from the center, stir with a spatula in small circles until the ganache becomes smooth and glossy. Add the butter and vanilla, then stir until fully combined. If any bits of chocolate remain, place the bowl over a pot of barely simmering water and stir gently until smooth.
  6. Chill to set: Cover the bowl and refrigerate for 1.5–2 hours, or until the ganache is firm enough to scoop but not rock hard. If it over-chills, let it sit at room temperature for 10–15 minutes to soften slightly.
  7. Portion the truffles: Line a baking sheet with parchment. Scoop small portions (about 1 tablespoon each) with a spoon or small cookie scoop. Drop them onto the sheet.
  8. Shape the centers: Roll each portion quickly between your palms to form smooth balls. If the ganache is too sticky, dust your hands with cocoa or chill the portions for 5–10 minutes before rolling.
  9. Choose your coating: Roll the truffles in cocoa powder, raspberry powder, chopped nuts, or coconut. For a dipped finish, chill the rolled truffles for 15 minutes, then dip in melted, slightly cooled dark chocolate and place back on parchment to set.
  10. Set and serve: Let the coated truffles rest in the fridge for 20–30 minutes to firm up. Serve slightly chilled or at cool room temperature for the best texture.