I’m so excited to share this Raspberry Dark Chocolate Truffles Recipe with you—it’s one of those desserts that looks fancy but feels like a warm hug in every bite. Imagine smooth white chocolate ganache infused with vibrant raspberry powder, all coated in rich dark chocolate. Perfect for impressing guests or sneaking a little treat during a cozy night in.

A tray holds about twenty small round dark chocolate truffles arranged closely in rows on a sheet of parchment paper. Each truffle is coated in shiny dark chocolate, and some are topped with crushed bright green pistachios, others with small red dried berry pieces, and a few have small chunks of dark cocoa nibs. The toppings are scattered unevenly, giving each truffle a unique look. Some small bits of toppings are also scattered on the parchment paper around the truffles. The tray has a dark metallic edge with slight wear, and the scene sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Dark Chocolate Truffles Recipe
Top Tip
How to Serve Raspberry Dark Chocolate Truffles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Dark Chocolate Truffles Recipe

Why You'll Love This Recipe

Honestly, making these truffles felt like a small celebration in my kitchen. The way the raspberry powder colors the ganache a vivid pink is just magical, and the dark chocolate coating adds that perfect bittersweet crunch. I can’t wait for you to try them!

Elegant Flavor Combo: The tangy raspberry powder perfectly balances the creamy white chocolate and rich dark coating for a decadent treat.
Simple Ingredients: You only need a handful of quality ingredients—nothing complicated or hard to find.
Make Ahead Friendly: The chilling time means you can prep these truffles well before your party or special occasion.
Customizable Decoration: Top with cacao nibs, pistachios, or extra freeze dried raspberries to match your style or mood.

Ingredients & Why They Work

For the best results, look for good quality white and dark chocolate, and make sure your freeze dried raspberries are super fresh to powder finely without clumping. Here’s a quick rundown of what I reach for and why.

Flat lay of finely chopped white chocolate chunks, a small white ceramic bowl of smooth double cream, a small white ceramic bowl filled with vibrant pink freeze dried raspberry powder, a single whole vanilla bean pod, a small white ceramic bowl of coarse sea salt crystals, finely chopped dark chocolate pieces, a small white ceramic bowl of shiny cacao nibs, a small white ceramic bowl of bright green chopped pistachios, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White chocolate chips: I use chips because they melt smoothly to create that luscious ganache base—just make sure it’s good quality for creaminess.
Double cream: This adds richness and helps the ganache reach that perfect silky texture you want in truffles.
Freeze dried raspberries: Blended into a fine powder, they give a vibrant color and intense natural raspberry flavor without extra moisture.
Vanilla extract: Just a touch to enhance the depth and sweetness of the white chocolate ganache.
Salt: A pinch balances all that sweetness and really lifts the flavors.
Dark chocolate (60-70% cocoa solids): For dipping, I prefer this cacao range because it’s rich and pairs beautifully with the fruity ganache.
Cacao nibs, chopped pistachios, or freeze dried raspberries: These toppings add texture and a pretty finishing touch to your truffles.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Raspberry Dark Chocolate Truffles Recipe is how easily you can customize it to fit your taste or occasion. Whether you want to add a personal twist or accommodate dietary preferences, the possibilities are delightfully flexible.

Nutty Delight Variation: I love swapping out the cacao nibs for finely chopped pistachios inside the coating step. It gives the truffles a lovely crunch and an earthy contrast to the tart raspberry powder, making them feel ultra-special and sophisticated.
Seasonal Berry Mix: For a seasonal twist, try blending a mix of freeze dried raspberries and strawberries to powder form. The slight sweetness and varied berry flavor bring a fresh vibe that’s perfect for spring or summer.
Vegan Adaptation: You can experiment by replacing double cream with full-fat coconut cream and using dairy-free white and dark chocolate. This keeps the luscious creaminess while making the recipe vegan-friendly without sacrificing flavor.
Spiced Raspberry Truffles: Adding a pinch of cinnamon or a drop of rose water to the ganache can gently spice or floral-ify your truffles. This adds complexity for those who love a little unexpected flair in their chocolates.

Step-by-Step: How I Make Raspberry Dark Chocolate Truffles Recipe

A white marbled surface holds a dark round tray filled with glossy dark chocolate-covered balls. Each ball is decorated on top with small pieces of bright yellow-green pistachios, deep red crushed freeze-dried raspberries, or crunchy dark cocoa nibs. One ball in the center is bitten to show three layers: a thin outer dark chocolate shell, a middle layer of pink creamy filling with a soft texture, and a small layer of chocolate skin close to the filling. Some crushed nuts and raspberries are scattered around the tray and on the surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Raspberry Powder

Start with 1 ½ cups of freeze dried raspberries—pop them into your blender or food processor and blitz until you get a fine powder. Then, using a fine sieve, carefully remove the pesky raspberry seeds to ensure a silky smooth texture in your ganache. This step is crucial to avoid any gritty crunch that might throw off the truffle’s creamy bliss.

Step 2: Melting White Chocolate with Care

Finely chop 340 g of white chocolate chips and place them in a heatproof bowl. Gently melt the chocolate using a bain-marie method—set the bowl over simmering water, making sure no steam or water touches the chocolate—or use a microwave in 30-second bursts, stirring between each, until silky smooth and lump-free.

Step 3: Warming the Cream to Perfection

Pour 190 ml of double cream into a small saucepan and gently heat it over low to medium heat until it’s just about to boil. Remove from the heat immediately to prevent scorching—the cream needs to be hot but not bubbling over, which helps it blend seamlessly with the chocolate.

Step 4: Bringing Ganache to Life

Pour the heated cream over the melted white chocolate and stir gently but thoroughly to create a silky, smooth ganache. Now, stir in 1 teaspoon vanilla extract, your vibrant raspberry powder, and a pinch of salt. Watch as the mixture transforms into a vivid pink hue—it’s as delightful to see as it is to taste! Let it cool down to room temperature before refrigerating for at least 1 hour or overnight until firm.

Step 5: Rolling the Truffles with Love

Take the ganache from the fridge and give it about 30 minutes to soften slightly—this makes rolling much easier. Using a tablespoon, scoop portions and roll each between your palms until you form smooth, round balls. Keep a damp towel handy to wipe your hands every few truffles to prevent sticking. Place the formed balls on a lined baking sheet and chill again to firm up.

Step 6: Melting Dark Chocolate for the Perfect Coating

Chop 200 g of dark chocolate finely and melt it gently over simmering water in a bowl, making sure the water never touches the bowl’s bottom. Stir occasionally until the chocolate is smooth and glossy. Keep it warm but not hot—too much heat will melt the ganache inside your truffles.

Step 7: Dipping and Decorating Your Truffles

Using a fork, carefully dip each ganache ball into the warm dark chocolate, rolling it to coat completely. Let excess chocolate drip off, then place on parchment paper. While the chocolate is still wet, sprinkle decorations like cacao nibs, chopped pistachios, or extra freeze dried raspberries for a beautiful finishing touch. Chill until the chocolate coating sets completely.

Top Tip

These Raspberry Dark Chocolate Truffles might look fancy, but with a few insider tips, you’ll find them surprisingly easy and fun to make. Here’s what I’ve learned from multiple batches that will help you get perfect results every time.

Perfect Ganache Texture: I always use a good quality white chocolate bar instead of chips for that silky smooth ganache—chips just don’t melt quite right.
Sieve Thoroughly: Removing raspberry seeds is a must. I’ve learned the hard way that seeds make the ganache gritty, so use a fine sieve and be patient for that silky finish.
Keep Your Hands Clean: Rolling can get sticky! Wiping your hands frequently makes shaping those truffles a breeze and keeps them looking neat.
Chocolate Temperature: When coating, make sure the dark chocolate is warm and fluid but not hot enough to melt the ganache inside—this balance is key to that crisp chocolate shell.

How to Serve Raspberry Dark Chocolate Truffles Recipe

A clear glass bowl with thick, smooth dark brown chocolate mixture covering most of the inside, with a pile of bright red powder on one side of the bowl. A red silicone spatula rests on the chocolate mixture, partially dipped in it. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

While the truffles are still wet from the dark chocolate coating, get playful with your garnishes! Sprinkle with crunchy cacao nibs for a subtle bitterness, chopped pistachios for a nutty contrast, or extra freeze dried raspberries to amp up that vibrant raspberry flavor and add a pop of color. These little finishing touches make your truffles look as gorgeous as they taste.

Side Dishes

Serve these elegant Raspberry Dark Chocolate Truffles alongside a cup of freshly brewed espresso or a chilled glass of rosé for a sophisticated pairing. They also shine on a dessert platter with buttery shortbread cookies or a light citrus sorbet to balance out the richness. Perfect for sharing at dinner parties or as a sweet after-dinner indulgence.

Make Ahead and Storage

Storing Leftovers

Store your truffles in an airtight container in the refrigerator, ideally layered between sheets of parchment paper to prevent sticking. They’ll stay fresh and delicious for up to two weeks—if they last that long! Keeping them chilled helps maintain that perfect ganache consistency and crisp dark chocolate coating.

Freezing

Want to keep your truffles longer? They freeze beautifully. Place them in a single layer on a baking sheet to freeze firm, then transfer to an airtight container or freezer bag. Frozen truffles will keep well for up to three months. Just thaw in the fridge overnight before serving to preserve their texture and flavor.

Reheating

There’s no need to reheat these truffles. Simply bring them to room temperature by taking them out of the fridge about 10-15 minutes before serving. This softens the ganache just right without compromising the dark chocolate shell. Enjoy each bite at its rich and luscious best!

Frequently Asked Questions:

Can I use fresh raspberries instead of freeze dried?

Fresh raspberries contain a lot of moisture which would make the ganache too wet and prevent it from setting correctly. Freeze dried raspberries are essential here because their intense flavor comes without adding extra moisture.

Why sieve the raspberry powder?

The seeds in raspberries can add an unpleasant gritty texture to the ganache. Sieving ensures you get a smooth, velvety consistency in your truffles every time.

How do I prevent the dark chocolate from melting the truffles when coating?

Keep the melted dark chocolate warm enough to be fluid but avoid overheating. Using a fork to dip and remove excess chocolate helps control the coating thickness and prevents melting the ganache inside.

Can I make these truffles vegan or dairy-free?

This recipe relies on white chocolate and double cream, which are typically dairy-based. However, you could experiment using vegan white chocolate and coconut cream, though the texture and flavor might vary from the classic version.

Final Thoughts

Making these Raspberry Dark Chocolate Truffles is such a rewarding experience—they look impressive, taste divine, and bring a sprinkle of homemade magic to any occasion. Whether you’re treating yourself or gifting loved ones, the blend of smooth white chocolate ganache and rich dark chocolate is pure bliss. Don’t be intimidated by the process; with a bit of patience and love, you’ll have batch after batch of these luscious truffles ready to savor. Happy chocolate making!