Rich, velvety dark chocolate truffles with a burst of fresh raspberry flavor—these little bites are my idea of pure indulgence. I love how they’re smooth, decadent, and balanced with a fruity note that keeps them from feeling too heavy.
Why You’ll Love This Recipe
I enjoy making these truffles because they’re luxurious yet surprisingly easy to prepare. The combination of deep dark chocolate and tangy raspberry creates an irresistible flavor pairing. I also like that they’re perfect for gifting, serving at a special gathering, or simply keeping in the fridge for when I want a little something sweet.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz dark chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
1/4 cup seedless raspberry jam
1/2 teaspoon vanilla extract
1/4 cup cocoa powder (for coating)
Fresh raspberries, optional for garnish
directions
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I place the chopped dark chocolate in a heatproof bowl.
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In a small saucepan, I heat the heavy cream and butter over medium heat until it just begins to simmer.
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I pour the hot cream mixture over the chocolate and let it sit for 2 minutes.
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I stir gently until the chocolate is smooth and fully melted.
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I mix in the raspberry jam and vanilla extract until well combined.
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I cover and refrigerate the mixture for at least 2 hours, until firm enough to scoop.
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Using a small scoop or spoon, I portion the truffle mixture and roll it into balls.
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I roll each truffle in cocoa powder to coat.
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I store them in an airtight container in the refrigerator until ready to serve.
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Just before serving, I garnish with fresh raspberries if I want an extra touch.
Servings and timing
Prep Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 18 truffles
Calories: 120 kcal per truffle
Variations
I sometimes use white chocolate instead of dark for a sweeter flavor. For a more intense raspberry kick, I fold in finely chopped freeze-dried raspberries along with the jam. If I’m in the mood for a little warmth, I add a splash of raspberry liqueur to the chocolate mixture.
storage/reheating
I keep these truffles in the refrigerator for up to a week. They can also be frozen for up to a month—though I thaw them in the fridge before serving to maintain their smooth texture. Since they’re meant to be enjoyed chilled or at room temperature, I never heat them.
FAQs
Can I use milk chocolate instead of dark?
Yes, I can, but the truffles will be sweeter and less intense in flavor.
How do I keep the coating from getting messy?
I chill the truffles well before rolling in cocoa powder to keep them firm.
Can I use fresh raspberries inside the truffle?
I can press a small fresh raspberry into the center of each truffle for a surprise filling.
Do I need to temper the chocolate?
No, since these are coated in cocoa powder and stored chilled, tempering isn’t necessary.
Can I make them ahead for a party?
Absolutely. I can prepare them a few days ahead and keep them refrigerated until serving.
Conclusion
Decadent dark chocolate raspberry truffles are a simple yet sophisticated treat I love to make for special occasions—or just to spoil myself. With their silky texture, rich chocolate base, and fruity burst of raspberry, they’re the perfect bite-sized indulgence to share or savor in quiet moments.
Print
Decadent Dark Chocolate Raspberry Truffles
- Total Time: 2 hours 20 minutes
- Yield: 18 truffles
Description
Rich, velvety dark chocolate truffles with a burst of fresh raspberry flavor, perfect for an indulgent homemade treat.
Ingredients
8 oz dark chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
1/4 cup seedless raspberry jam
1/2 teaspoon vanilla extract
1/4 cup cocoa powder (for coating)
Fresh raspberries, optional for garnish
Instructions
Place chopped dark chocolate in a heatproof bowl.
In a small saucepan, heat heavy cream and butter over medium heat until it just begins to simmer.
Pour the hot cream mixture over the chocolate and let sit for 2 minutes.
Stir gently until smooth and fully melted.
Mix in raspberry jam and vanilla extract until fully combined.
Cover and refrigerate the mixture for at least 2 hours, or until firm enough to scoop.
Using a small scoop or spoon, portion out the truffle mixture and roll into balls.
Roll each truffle in cocoa powder to coat.
Store in an airtight container in the refrigerator until ready to serve.
Garnish with fresh raspberries just before serving, if desired.
- Prep Time: 20 minutes
- Chilling Time:: 2 hours
- Category: Dessert
