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A tempting view of Dark Chocolate Raspberry Truffles, the featured image for this delicious recipe.
Lady Maria

Irresistible Dark Chocolate Raspberry Truffles

These dark chocolate raspberry truffles are a decadent dessert experience, combining a rich, dark chocolate shell with a tangy raspberry-infused ganache. Surprisingly easy to make, they're perfect for gifting or indulging in a special treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course: Candy, Dessert
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces good quality dark chocolate 70% cocoa or higher), finely chopped (for ganache
  • 1/2 cup heavy cream
  • 1/4 cup seedless raspberry jam
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon raspberry liqueur optional
  • 12 ounces good quality dark chocolate 70% cocoa or higher), finely chopped (for coating
  • 1 tablespoon vegetable shortening optional
  • Freeze-dried raspberries, crushed optional
  • Cocoa powder optional
  • Chopped nuts optional

Equipment

  • Heatproof bowls
  • Small saucepan
  • whisk
  • Plastic wrap
  • baking sheet
  • parchment paper
  • Melon baller or teaspoon
  • Fork or dipping tools
  • Double boiler (optional)
  • Microwave (optional)

Method
 

  1. Finely chop 8 ounces of dark chocolate and place it in a heatproof bowl.
  2. In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer.
  3. Pour the hot cream over the chopped chocolate. Let it sit for about a minute to soften the chocolate.
  4. Gently whisk the mixture, starting from the center, until the chocolate is completely melted and the ganache is smooth and glossy. Do not over-whisk.
  5. Stir in the raspberry jam, softened butter, and raspberry liqueur (if using) until everything is well combined.
  6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache. Refrigerate for at least 2 hours, or preferably overnight, until firm enough to scoop.
  7. Once the ganache is firm, use a small melon baller or a teaspoon to scoop out portions of the ganache. Roll each portion between your palms to form a smooth ball.
  8. Place the shaped truffles on a parchment-lined baking sheet and return them to the refrigerator or freezer for another 30 minutes to firm up.
  9. Finely chop the remaining 12 ounces of dark chocolate.
  10. Melt the chocolate using a double boiler or in the microwave in 30-second intervals, stirring after each interval.
  11. If using shortening, stir it into the melted chocolate.
  12. Using a fork or dipping tools, carefully dip each chilled truffle into the melted chocolate, making sure it is completely coated. Gently tap off any excess chocolate.
  13. Immediately sprinkle the coated truffles with desired toppings, such as crushed freeze-dried raspberries, cocoa powder, sprinkles, or chopped nuts.
  14. Place the decorated truffles back on the parchment-lined baking sheet and refrigerate for at least 15 minutes, or until the chocolate is firm.

Notes

For a smoother chocolate coating, add vegetable shortening. If ganache is too soft, chill longer. Store truffles in an airtight container in the refrigerator for up to 2 weeks. Experiment with white or milk chocolate variations, citrus zest, or a pinch of chili powder for a spicy kick.