Dark chocolate raspberry truffles are rich, delicious, and indulgent. With a creamy chocolate ganache and raspberry filling rolled in cocoa powder, making homemade truffles is much easier than you might think. These dark chocolate truffles are as simple as combining high quality chocolate, creamy, raspberry jam, and cocoa. Plus, they are easy to store and freezer-friendly. They are seriously something that everyone should have in their repertoire.
Why You'll Love Dark Chocolate Raspberry Truffles
- Chocolate and raspberries are a match made in heaven. There is just something about the combination of raspberries and chocolate that go so well together. I used a couple tablespoons of a good quality jam that I had on hand, but if you wanted to add a little texture to the truffles, you could easily throw in some chopped fresh raspberries before letting the mixture firm up in the fridge. Just imagine how amazingly fresh that would taste.
- They are easy to make. These no bake dark chocolate truffles are so easy to make with just 4 simple ingredients. They do take sometime to chill in the fridge, but they are pretty easy to make with minimal prep. If you get to work on these dark chocolate raspberry truffles now, they could be yours in just over 2 hours.
- These truffles are customizable. You can even mix up the flavour of these truffles completely. Add your choice of fruit preserves (try our easy homemade Strawberry Jam), a splash of your favourite extract, or chopped nuts.
- Perfect for special occasions. Dark chocolate raspberry truffles are perfect to satisfy a sweet craving, or to make on special occasions. Make them for Valentine's Day, Mother's Day, or during Christmas and include in a Holiday Cookie Box to gift to family and friends.
Ingredients and Substitutions
To make these easy dark chocolate raspberry truffles, you will need the following ingredients (full quantities in the recipe card below):
- dark chocolate - feel free to use chocolate chips or chopped chocolate. You can even also use milk chocolate or semi-sweet chocolate for a different flavor. Either way, I recommend using high-quality chocolate as it's the main ingredient that you will taste here.
- heavy cream
- raspberry preserves (jam) - you can customize these truffles by substituting with a different kind of jam that you have one hand, such as easy homemade Strawberry Jam.
- dark chocolate cocoa powder
You will also need a shallow saucepan or cooking pot, medium mixing bowl, a melon baller (or tablespoon measuring spoons), and half sheet baking pan.
How to Make the Best Dark Chocolate Raspberry Truffles
- Heat the heavy cream. Pour heavy cream into a shallow saucepan or cooking pot and heat over medium-high heat until almost boiling. Once you see it begin to steam and form small bubbles on the side, pull it off and immediately pour it over the chocolate (in a medium mixing bowl).
- Make chocolate ganache. Let sit for 5 minutes, then stir together. The mixture should be extremely smooth, with all the chocolate melted. If needed, microwave the cream and chocolate together in 15 second increments, stirring when finished, until completely smooth.
- Add raspberry and chill. Add raspberry preserves/jam and stir to combine. Place uncovered in the refrigerator for 2 hours, or until the chocolate ganache has hardened and is scoopable.
- Shape the truffles. Line a large half pan baking sheet or tray with parchment paper. Use a melon baller or a tablespoon to scoop out small portions of the ganache. Use your hands to roll them into 1-inch balls. Place on the baking sheet and freeze for 15 minutes.
- Coat the truffles. Place cocoa powder in a small bowl. Drop each truffle in the cocoa powder and roll until completely coated. Store in an airtight container in refrigerator until ready to serve.
Recipe Tips and Tricks
- Don't overheat the cream: Be wary not to overheat the heavy cream. That is the secret to getting that smooth, creamy texture, otherwise your cream will curdle. Carefully watch the cream while heating on the stove or you risk burning it and having to start over.
- How to store: Store dark chocolate raspberry truffles in an airtight container in the refrigerator for up to 2 weeks.
- How to freeze: Once coated, you can freeze these dark chocolate truffles in an airtight container or freezer bag for up to 3 months. Allow the truffles to thaw overnight in the refrigerator or for an hour or so at room temperature before serving.
More Chocolate Recipes
- Molten Chocolate Lava Cakes
- Double Chocolate Loaf Cake
- Moist Chocolate Cupcakes
- Peppermint Hot Chocolate
- Chocolate Chip Cookies
- Peppermint Chocolate Bark
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Recipe
Dark Chocolate Raspberry Truffles
- Total Time: 2 hours 30 minutes
- Yield: 18-20 truffles
- Diet: Vegetarian
Description
Dark chocolate raspberry truffles are so much easier to make than you think. It's as simple as combining quality chocolate, cream, raspberry jam, and cocoa.
Ingredients
- 8 ounces dark chocolate, chips or chopped
- 4 ounces heavy cream
- 2 tablespoons raspberry preserves (jam)
- ½ cup dark chocolate cocoa powder
Instructions
- Place chocolate in a medium mixing bowl and set aside.
- Pour heavy cream into a shallow saucepan or cooking pot and heat over medium-high heat until almost boiling. Once you see it begin to steam and form small bubbles on the side, pull it off and immediately pour it over the chocolate.
- Let the mixture sit for 5 minutes, then stir together. The mixture should be extremely smooth, with all the chocolate melted. If needed, microwave the cream and chocolate together in 15 second increments, stirring when finished, until completely smooth.
- Add raspberry preserves/jam and stir to combine. Place uncovered in the refrigerator for 2 hours, or until the chocolate ganache has hardened and is scoopable.
- Line a large half pan baking sheet or tray with parchment paper. Use a melon baller or a tablespoon to scoop out small portions of the ganache. Use your hands to roll them into 1-inch balls. Place on the baking sheet and freeze for 15 minutes.
- Place cocoa powder in a small bowl. Drop each truffle in the cocoa powder and roll until completely coated. Store in an airtight container in refrigerator until ready to serve.
Notes
Don't overheat the cream: Be wary not to overheat the heavy cream. That is the secret to getting that smooth, creamy texture, otherwise your cream will curdle. Carefully watch the cream while heating on the stove or you risk burning it and having to start over.
How to store: Store dark chocolate raspberry truffles in an airtight container in the refrigerator for up to 2 weeks.
How to freeze: Once coated, you can freeze these dark chocolate truffles in an airtight container or freezer bag for up to 3 months. Allow the truffles to thaw overnight in the refrigerator or for an hour or so at room temperature before serving.
- Prep Time: 10 minutes
- Chill Time: 2 hours 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
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Kourtney says
High quality chocolate makes this recipe extra delicious!
Brianna says
These turned out great, thank you! Question- do you think I could ship these and they would be okay? I wasn’t sure they would be okay at room temperature in the mail? Thanks!