Chocolate Raspberry Truffles

Chocolate Raspberry Truffles

The Spruce / Julia Hartbeck

Prep: 2 hrs
Cook: 12 mins
Total: 2 hrs 12 mins
Servings: 15 servings
Nutrition Facts (per serving)
373 Calories
22g Fat
44g Carbs
4g Protein
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Nutrition Facts
Servings: 15
Amount per serving
Calories 373
% Daily Value*
Total Fat 22g 29%
Saturated Fat 14g 69%
Cholesterol 20mg 7%
Sodium 32mg 1%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 14%
Total Sugars 37g
Protein 4g
Vitamin C 5mg 25%
Calcium 80mg 6%
Iron 2mg 10%
Potassium 263mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate raspberry truffles are wonderfully rich truffles with the flavors of deep chocolate and luscious raspberries. The ganache filling of these truffles stays fairly soft, so they seem to melt in your mouth with each bite.

This recipe calls for candy coating, which stays hard at room temperature. You can use real chocolate, but you will want to temper the chocolate so that these soft truffles have a hard outer shell. Like many truffle recipes, this recipe requires several extensive chilling periods, so be sure to plan ahead and give yourself plenty of time.


  • 1 (10-ounce) package frozen raspberries, thawed

  • 1/4 cup powdered sugar

  • 1 pound semisweet or bittersweet chocolate, finely chopped

  • 3/4 cup heavy whipping cream

  • 2 tablespoons light corn syrup

  • 1 pound chocolate candy coating, for dipping

  • 1/4 cup red candy coating, for decoration, optional

Steps to Make It

  1. Gather the ingredients.

    Chocolate Raspberry Truffles ingredients

    The Spruce / Julia Hartbeck

  2. Place the raspberries in a blender or food processor, and process them until they are liquid.

    raspberries in a food processor

    The Spruce / Julia Hartbeck

  3. Pour the raspberry puree into a small saucepan through a strainer or cheesecloth to remove the seeds.

    strained raspberry puree in a saucepan

    The Spruce / Julia Hartbeck

  4. Add the powdered sugar to the raspberry puree and heat it over medium heat, stirring frequently, until it is thick and syrupy and reduced by about half. Remove the puree from heat and set aside for now.

    raspberry puree in a saucepan

    The Spruce / Julia Hartbeck

  5. Place the chopped chocolate in a large bowl.

    chopped chocolate in a large bowl

    The Spruce / Julia Hartbeck

  6. Place the cream in a small saucepan over medium heat, until bubbles start to form around the edges, but do not allow it to come to a full boil.

    cream in a saucepan

    The Spruce / Julia Hartbeck

  7. Once simmering, pour the hot cream over the chopped chocolate and allow it to sit for a minute or two to soften and melt the chocolate.

    cream and chocolate in a bowl

    The Spruce / Julia Hartbeck

  8. Whisk the chocolate and cream together gently, until the chocolate is melted and the mixture is smooth and homogenous. This is the ganache.

    chocolate sauce in a bowl

    The Spruce / Julia Hartbeck

  9. Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together.

    raspberry puree added to the chocolate mixture in the bowl

    The Spruce / Julia Hartbeck

  10. Cover the surface with the ganache with cling wrap, and refrigerate until it is thick enough to scoop, at least 2 hours.

    chocolate mixture in a bowl, covered with plastic wrap

    The Spruce / Julia Hartbeck

  11. Cover a baking sheet with foil or waxed paper.

    parchment paper lined baking sheet

    The Spruce / Julia Hartbeck

  12. Using a candy scoop or teaspoon, scoop the ganache into small balls and place them on the prepared baking sheet. Once all of the ganache is scooped, freeze the balls for 2 hours or until firm.

    chocolate balls on a parchment paper lined baking sheet

    The Spruce / Julia Hartbeck

  13. Place the candy coating in a large microwave-safe bowl. Microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coating to cool until it is barely warm. Do not let it start setting up, but let it cool down so that it does not melt the truffle fillings.

    melted chocolate in a bowl

    The Spruce / Julia Hartbeck

  14. Using dipping tools or a fork, dip a truffle into the chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl.

    truffles dipped in chocolate

    The Spruce / Julia Hartbeck

  15. Place the dipped truffle back onto the baking sheet and repeat with the remaining truffles and chocolate.

    truffles on a parchment paper lined baking sheet

    The Spruce / Julia Hartbeck

  16. Place the truffles in the refrigerator to set the candy coating for about 30 minutes. If desired, you can melt red candy coating (or tint white coating with red candy coloring) and drizzle a small amount over the truffles decoratively.

    Chocolate Raspberry Truffles on a parchment paper lined baking sheet

    The Spruce / Julia Hartbeck


Chocolate raspberry truffles can be stored in an airtight container in the refrigerator for up to two weeks.