Forget those expensive little boxes you buy around Valentine’s Day because, honestly, making your own luxurious candy is just way more fun—and less fussy than you think! I’m talking about making the absolute best, silk-smooth **Decadent Dark Chocolate Raspberry Truffles** right here in your own kitchen. The first time I mixed the warm cream into that chopped dark chocolate, I held my breath waiting for the ganache to set. When I finally scooped that perfect, firm texture, I knew I’d cracked the code. These truffles are pure, intense chocolate mixed with a bright burst of summer raspberry. They look fancy, but trust me, the process is ridiculously simple!

Why You Will Love These Decadent Dark Chocolate Raspberry Truffles

These aren’t just chocolates; they’re little homemade treasures that show off your skill without making you sweat for hours in the kitchen. Here’s why you need to make these immediately:

The flavor hits just right: that deep, bitter dark chocolate is perfectly balanced by the bright, tart raspberry. It’s not overly sweet!
They look totally professional, like something from a fancy chocolatier’s window. Seriously impressive for how easy they are.

The entire process relies on simple chilling time, not complicated baking temperatures. It’s very forgiving, thank goodness.
You control everything, right down to the quality of the dark chocolate you choose. I’ll never go back to store-bought once I tasted this magic. See my tips on becoming a better baker here: baking tips to make you a better baker.

Essential Ingredients for Decadent Dark Chocolate Raspberry Truffles

Okay, listen up, because the quality of your ingredients here is everything. We need rich flavor, and that starts with the chocolate. You absolutely must use dark chocolate that is 70% cacao or higher. If you go lower, you’ll end up with something too sweet and less intense, and we want *decadent*, remember?

Here is what you need to grab for this batch:

8 ounces of that good dark chocolate, chopped small so it melts beautifully.
1/2 cup of heavy cream, the real stuff, not the light version!
1 tablespoon of unsalted butter—it just adds extra silkiness.
1/4 cup of raspberry puree. Now, this is important: use fresh raspberries and strain them through a fine-mesh sieve to get rid of those seeds. Nobody wants a seedy truffle! If you ever need alternatives for dairy liquids, check out my advice on buttermilk substitutions.
Vanilla extract and just a tiny pinch of salt to wake up all those chocolate notes.
Finally, some good quality cocoa powder for rolling it all up at the end.

That’s it! Simple, high-quality ingredients are the secret sauce here, especially that intensely dark chocolate.

Equipment Needed for Decadent Dark Chocolate Raspberry Truffles

You actually don’t need a ton of fancy gear for these rich little gems, which is one of the reasons I love them so much! Having these few items set out before you start makes the process smooth as silk.

You’ll want to get these ready:

One nice heat-safe bowl for making the ganache.
A small saucepan to warm up that heavy cream.
Parchment paper—this is essential for letting the truffles chill without sticking to your pan.
A small spoon or maybe a tiny melon baller; this helps keep all your little chocolate balls the same size!

That covers the basics. No stand mixer required, I promise!

Step-by-Step Instructions for Making Decadent Dark Chocolate Raspberry Truffles

This is where the magic really happens, but don’t panic! We are basically just mixing things until they look glossy smooth before letting them rest. The whole process moves fast once you get going. Remember to have your bowl ready with all that chopped chocolate waiting patiently for the warm cream.

Creating the Raspberry Dark Chocolate Ganache

First, get your heavy cream and butter warming up in that little saucepan over medium heat. You just want to see tiny little bubbles starting around the edges—a gentle simmer is perfect. Now, pour that hot liquid right over your beautiful mound of chopped dark chocolate. Don’t touch it! You have to let it sit there, undisturbed, for a full five minutes to let the heat do its work melting those chocolate pieces.

Once it’s rested, whisk it gently until it all comes together into a gorgeous, smooth, dark brown liquid. Then, stir in your vanilla and that pinch of salt. Next, whisk in your strained raspberry puree until there are no streaks left. Cover that bowl up now. It needs a long nap in the fridge—at least 3 hours, maybe more, until it’s firm enough to scoop. If you’re looking for other ideas on making homemade dark chocolate treats, you should check out my recipe for those homemade dark chocolate honey mints!

Shaping and Coating Your Decadent Dark Chocolate Raspberry Truffles

Once the ganache is firm, line up a baking sheet with parchment paper. Now you have to work fast! Take a tiny spoon, or maybe even a melon baller if you’re feeling fancy, and scoop out small amounts. Quickly roll it between your palms to make neat little balls. I mean *quickly*—the longer you hold it, the more your hand heat melts the perfect ganache you just made!

Place the rolled balls onto your prepared sheet and pop them back into the fridge for about 30 minutes so they firm up hard again. This step is sneaky important! After that final chill, pour your cocoa powder into a shallow dish. Roll each truffle gently until it’s completely coated in that dusty darkness. And that’s it—you’ve made decadent candy!

Tips for Perfect Decadent Dark Chocolate Raspberry Truffles

I’ve made this recipe about a hundred times now, and I’ve learned a few things the hard way that I simply have to share with you! Getting that perfect texture when you roll the truffles is the trickiest part, but once you nail it, you’ll feel like a confectionery rockstar.

Here are my best tips for success:

The Ganache Consistency Test: If your ganache is still too soft after the initial 3 hours of chilling, don’t panic and try to roll it anyway! That just creates a mess. Go ahead and give it another hour in the fridge. It needs to be firm enough that it doesn’t immediately collapse when you scoop it out. If it’s too hard, you can let it sit on the counter for just 10 minutes to soften slightly before scooping.
Work Quickly When Rolling: This is my biggest warning! Your hands are warmer than you think, especially when you’re excited. Have everything ready—the cocoa powder dish, the parchment paper. Scoop, gently warm between your palms just enough to make it pliable, roll it quickly into a round shape, and toss it into the coating. Don’t try to perfect the first 10 balls; just get the rhythm going!
If You Skip the Sieve: Remember I told you to strain those raspberries? If you ignore me and leave the seeds in the puree, your ganache will be grainy. If that happens, all is not lost! You might be able to save it by whipping the mixture a little once it’s chilled, but honestly, starting over with a smooth puree is safer.
Coating Alternatives: Cocoa powder is classic, but maybe you want something different! If you don’t love the classic bitter coating, try mixing freeze-dried raspberry powder with a little bit of powdered sugar for a brighter pink finish. Or, if you’ve made my chocolate shortbread recipe, you could even crush up some of that shortbread to roll them in for a crunchy coating! See how versatile this base recipe is? Check out that shortbread for inspiration!

If you follow these small adjustments, you’ll end up with perfectly dense, richly flavored truffles every single time.

Storage and Make-Ahead Tips for Decadent Dark Chocolate Raspberry Truffles

The best part about making homemade candies like these decadent dark chocolate raspberry truffles is that you can totally make them ahead of time! They are actually better after they’ve had a little chill time to let all those amazing flavors—the dark chocolate and the bright raspberry—get to know each other properly.

You have to keep these babies chilled, though. Chocolate ganache is mostly fat, and when it gets warm, it gets soft fast. So, after you roll them in that lovely cocoa powder, pop them straight into an airtight container. You need to store them in the refrigerator, always! I have found they stay absolutely perfect for a good solid week this way, sometimes even closer to ten days if your kitchen isn’t too warm.

Now, can you freeze them? Yes, you totally can! If you’re making a huge batch for a party or gifts, freezing is a lifesaver. Just line them up on a baking sheet (make sure they are fully coated in cocoa powder first) and freeze them uncovered until they are solid little rocks.

Once they are frozen hard, transfer them to a freezer-safe bag or container. They keep great for up to two months this way. When you want to eat them, just pull out what you need and let them thaw slowly in the fridge overnight before serving. It’s the perfect trick when you need a fancy dessert ready to go! Speaking of rich, gorgeous sweets, have you ever tried my recipe for caramel fudge recipe? It’s another one that stores beautifully!

This make-ahead ability is why I always have a stash of homemade truffles ready for unexpected guests or when I just need a quick, intensely satisfying bite of chocolate.

Serving Suggestions for Decadent Dark Chocolate Raspberry Truffles

These truffles are so rich, you don’t need much alongside them, but if you want to elevate the experience, I have a few favorite pairings!

They are phenomenal served alongside a strong, hot cup of black coffee or espresso—the bitterness cuts through the richness so nicely. For something special, serve them with a chilled glass of Lambrusco or a Ruby Port. If you’re putting together a full dessert platter, they look lovely next to my classic chocolate chip cookies for a contrast in texture. Just a few of these intense bites is all you need!

Frequently Asked Questions About Decadent Dark Chocolate Raspberry Truffles

Can I use milk chocolate instead of dark chocolate for these truffles?

You technically *can*, but trust me, it changes the whole vibe of the recipe! We aim for that deep, intense flavor profile to balance the sweet-tart raspberry, and milk chocolate just doesn’t have the cacao punch needed. If you must use milk chocolate, definitely reduce your chilling time because it melts faster, and maybe add just a whisper more raspberry puree to keep the flavor bright. For other great chocolate recipes, you should look at my chocolate candy cane cake recipe!

How long do these homemade raspberry truffles stay fresh?

Because we are using fresh raspberry puree and heavy cream, these are best eaten fairly quickly, but they last a surprisingly long time if kept cold. In an airtight container in the refrigerator, they are fantastic for about a week. They definitely start to lose some of their pure raspberry brightness around day nine, so aim to enjoy them within the first week!

Why is my ganache too soft after the first chill, and what do I do?

This happens if your chocolate was slightly warmer than the cream, or if you added too much puree! If your ganache is still gooey after the initial 3-hour chill, don’t rush it by trying to scoop. Just put it back in the fridge, covered, for another hour or two. It honestly just needs more time to firm up. Patience is key here; it will eventually get that perfect peanut-butter-like consistency, ready for rolling.

Do I really have to strain the fresh raspberries? Those seeds bother me!

Yes, please, please strain them! If you skip straining the raspberry puree through a fine-mesh sieve, you’ll end up with little hard seed bits suspended throughout your smooth ganache, and that totally ruins the texture we worked so hard for. Strain them down to just the smooth liquid before adding it to the melted chocolate. It makes all the difference!

Estimated Nutritional Information for Decadent Dark Chocolate Raspberry Truffles

I always like to include a little information about what we’re putting into our bodies, especially when we’re making something this deliciously rich! Keep in mind that these numbers are just estimates based on the ingredients I listed above—using a different brand of dark chocolate or a higher-fat cream can change things slightly.

But generally speaking, here is what you can expect per truffle, assuming you get about 20 perfect little spheres out of the batch:

Serving Size: 1 truffle
Calories: About 150 – 160 calories, which is pretty good for something this intensely chocolatey!
Fat: Around 12 grams total fat.
Carbohydrates: Roughly 12 grams.
Protein: About 2 grams.

You’ll notice the sodium and sugar are reasonably low for homemade candy, which is partly due to using rich, high-cacao dark chocolate instead of relying only on refined sugar. Enjoy them! They are meant to be a decadent treat, not a health food, but knowing the components helps me eat just one… or maybe two!

Decadent Dark Chocolate Raspberry Truffles

Author: freddyrecipes.com
Total Time: 3 hours 30 min
Yield: About 20 truffles 1x
Diet: Vegetarian

Print Recipe

Description

A recipe for rich, dark chocolate truffles filled with fresh raspberry flavor.

Ingredients

Scale

8 ounces dark chocolate (70% cacao or higher), chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
1/4 cup raspberry puree (strained fresh raspberries)
1/2 teaspoon vanilla extract
Pinch of salt
Cocoa powder, for dusting

Instructions

Place the chopped dark chocolate in a medium, heat-safe bowl.
In a small saucepan, heat the heavy cream and butter over medium heat until it just simmers. Do not boil.
Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 5 minutes.
Add the vanilla extract and salt to the chocolate mixture. Gently whisk until the chocolate is completely melted and the mixture is smooth.
Whisk in the raspberry puree until fully incorporated.
Cover the bowl and chill the ganache in the refrigerator for at least 3 hours, or until firm enough to scoop.
Line a baking sheet with parchment paper.
Use a small spoon or a melon baller to scoop out small portions of the chilled ganache. Roll each portion quickly between your palms to form a ball.
Place the formed truffles on the prepared baking sheet.
Chill the truffles for another 30 minutes to firm them up again.
Place cocoa powder in a shallow dish. Roll each truffle in the cocoa powder until fully coated.
Store the finished truffles in an airtight container in the refrigerator.

Notes

For a smoother puree, press fresh raspberries through a fine-mesh sieve to remove seeds before measuring.
Work quickly when rolling the truffles, as the warmth of your hands will melt the chocolate.
You can substitute freeze-dried raspberry powder mixed with a little powdered sugar for the cocoa powder coating if you prefer a different finish.

Prep Time: 25 min
Cook Time: 5 min
Category: Dessert
Method: Chilling
Cuisine: American

Nutrition

Serving Size: 1 truffle
Calories: 150
Sugar: 10
Sodium: 5
Fat: 12
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 12
Fiber: 2
Protein: 2
Cholesterol: 30

Keywords: dark chocolate, raspberry, truffle, ganache, homemade candy, dessert