Raspberry Truffles
These Raspberry Truffles are rich, creamy chocolate bites infused with bright raspberry flavor, rolled in your choice of cocoa powder, powdered sugar, or finely chopped nuts. They’re simple to make, full of character, and perfect for gifting, snacking, or elegant dessert platters.
Ingredients
- 1 tbsp unsalted butter
- ½ cup heavy cream
- ½ tsp vanilla extract
- 8 oz 225 g semi-sweet or dark chocolate, finely chopped
- ½ cup fresh raspberries or raspberry puree
- Cocoa powder powdered sugar, or finely chopped nuts for coating
Instructions
- Blend raspberries until smooth, press through a fine sieve, and measure out about ¼ cup of seedless puree. Thaw and pat dry frozen berries before blending.
- Heat cream until just simmering, pour over chopped chocolate, rest 2 minutes, then stir until glossy. Add raspberry puree, butter, and vanilla; mix until completely smooth.
- Cover and chill the ganache for 2 hours in the fridge (or 30–40 minutes in the freezer, checking often).
- Scoop 1-inch portions and roll quickly between your palms to shape the truffles.
- Coat each truffle in cocoa powder, powdered sugar, or finely chopped nuts.
- Store in an airtight container in the fridge for up to 1 week, letting them rest 5 minutes at room temperature before serving.