I created a charming dessert marrying rich dark chocolate with a burst of raspberry jam to form a unique treat. Using 70% cocoa chocolate, heavy cream and a touch of butter, I fashioned a delicate chocolate valentines day treat that stands out with its bright raspberry filling and irresistible allure.

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I recently discovered the most amazing way to combine rich, 8 oz dark chocolate with a lovely hint of raspberry, and I couldn’t wait to share my Chocolate Raspberry Truffles recipe with you. I was looking for a dessert that kids would enjoy and that felt perfect for a special Valentine’s treat, so I mixed up 1/2 cup heavy cream with a tablespoon of unsalted butter, then gently blended in 1/4 cup raspberry puree and a pinch of salt.

While stirring the chopped dark chocolate into this luxurious mixture, I kept wondering, “What Should I Cook For My Boyfriend or even a cute treat for a friend?” I figured these filled chocolate recipes are not only adorable but also a fun twist on traditional Candy Filling Ideas. Once formed, a light dusting of cocoa powder turns them into irresistible little treasures perfect for gifting on any festive occasion.

Enjoy creating your own batch of these unforgettable truffles!

Why I Like this Recipe

I really love makin these chocolate raspberry truffles ’cause they just feel so special and homemade yet super easy to whip up. I mean, imagine this: you’re takin some dark chocolate and slowly meltin it with hot cream and butter until it gets all smooth and gooey, then add in some tangy raspberry puree with a pinch of salt, and there ya go! Once you chill it, scooping and rollin small balls in cocoa powder or powdered sugar makes the whole process feel kinda fun and even a little messy, but in a cool way.

Here are a few reasons why I like this recipe:

1. I love the rich and smooth texture of the melted chocolate mixed with the cream—it’s like every bite just melts in your mouth.
2. The touch of raspberry gives a nice tart and sweet kick that makes the flavor really unique.
3. I enjoy how simple it is to put together; even though it looks fancy, the steps are not too complicated.
4. Making them by hand is kinda fun and lets me feel creative, especially when I’m decorating them with a dusting of cocoa powder.

This recipe is a perfect valentines day treat whether I’m makin ’em for my partner or surprising the kids—it’s cute, tasty, and totally a heartwarming little gift that keeps on giving.

Ingredients

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Dark chocolate: It’s bursting with antioxidants and healthy fats, offering a bittersweet kick for the truffles.
Heavy cream: Adds amazing creaminess and richness, supplying fat that makes the texture super smooth.
Unsalted butter: Brings fatty acids that help emulsify the mix and gives a lovely smooth mouthfeel.
Raspberry puree: Gives a tart, fruity burst, adds natural sweetness and color, rich in vitamins.
Salt: Enhances all the flavors subtly, balancing the sweetness and tartness just right.
Cocoa powder: Adds bitterness and rich cocoa aroma, perfectly dusting truffles for extra charm.

Ingredient Quantities

8 oz dark chocolate (70% cocoa), chopped finely

1/2 cup heavy cream

1 tablespoon unsalted butter

1/4 cup raspberry puree or jam

A pinch of salt

Cocoa powder or powdered sugar for dusting

How to Make this

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1. Heat the heavy cream and butter in a small saucepan until it just starts to simmer.

2. Put the finely chopped dark chocolate in a heatproof bowl.

3. Pour the hot cream and butter over the chocolate and let it sit for about 2 minutes.

4. Stir the mixture until it becomes smooth and fully melted.

5. Mix in the raspberry puree or jam along with a pinch of salt until everything is evenly combined.

6. Cover the bowl and chill the mixture in the fridge for about 1 to 2 hours, or until it’s firm enough to handle.

7. Scoop small amounts of the mixture with a teaspoon and roll them between your hands to make smooth balls.

8. Place some cocoa powder or powdered sugar in a small bowl and roll each truffle in it so they get a nice coating.

9. Arrange the truffles on a parchment-lined sheet and refrigerate for another 20 to 30 minutes to let them set.

10. Take them out of the fridge and serve as a sweet treat for valentines day or give them as cute gifts.

Equipment Needed

1. A small saucepan for heating the cream and butter
2. A heatproof bowl for the chocolate and later mixing
3. A sharp knife and cutting board to finely chop the dark chocolate
4. Measuring cups and spoons to get your cream, butter, raspberry puree, and salt right
5. A spoon or spatula for stirring the chocolate mixture
6. A teaspoon to scoop out the truffle mixture
7. A small bowl for holding your cocoa powder or powdered sugar for dusting
8. A baking sheet lined with parchment paper to arrange the chilled truffles
9. A refrigerator to chill the mixture and set the truffles before serving

FAQ

Q: What kind of dark chocolate should I use?

A: Use 70% cocoa dark chocolate because it melts nicely and gives a rich, smooth flavor.

Q: Can I use raspberry jam if I dont have the puree?

A: Yeah, you can use raspberry jam. It still gives a fruity kick to the truffles.

Q: How do I know when my chocolate is melted enough?

A: The chocolate should be smooth without any lumps. Stir it slowly until it melts completely.

Q: What is the best way to store these truffles?

A: Keep them in an airtight container in the fridge. They will be good for about a week.

Q: Can I dust the truffles with something else?

A: Sure, you can dust them with powdered sugar if you dont like cocoa powder.

Chocolate Raspberry Truffles Recipe Substitutions and Variations

For heavy cream: You can use coconut cream or half and half. You may also mix whole milk with a little melted unsalted butter.
If you dont have unsalted butter: Try a bit of coconut oil or margarine in the same amount.
For dark chocolate: Semisweet chocolate or even a lower cocoa chocolate bar can work but it might change the flavor a bit.
If you dont have raspberry puree or jam: You might mash some fresh raspberries and add a tiny bit of sugar or try strawberry puree instead.
A pinch of salt: Sea salt or table salt can be used, just be careful measuring as some salts are stronger than others.

Pro Tips

1. Make sure your cream only comes to a simmer and not a full boil cause that can burn the chocolate and make your truffles a bit gritty.
2. When you’re stirring the melted chocolate with the cream, give it a few extra stirs if it doesn’t combine right away. Sometimes it takes a couple extra minutes to get super smooth.
3. Let the mixture chill properly before rolling. If it’s too soft, the truffles can fall apart while you’re handling them.
4. Use a light hand when rolling the truffles in cocoa powder or powdered sugar. Too much coating can overwhelm the cool raspberry flavor.

Chocolate Raspberry Truffles Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

226

kcal

Equipment: 1. A small saucepan for heating the cream and butter
2. A heatproof bowl for the chocolate and later mixing
3. A sharp knife and cutting board to finely chop the dark chocolate
4. Measuring cups and spoons to get your cream, butter, raspberry puree, and salt right
5. A spoon or spatula for stirring the chocolate mixture
6. A teaspoon to scoop out the truffle mixture
7. A small bowl for holding your cocoa powder or powdered sugar for dusting
8. A baking sheet lined with parchment paper to arrange the chilled truffles
9. A refrigerator to chill the mixture and set the truffles before serving

Ingredients

8 oz dark chocolate (70% cocoa), chopped finely
1/2 cup heavy cream
1 tablespoon unsalted butter
1/4 cup raspberry puree or jam
A pinch of salt
Cocoa powder or powdered sugar for dusting

Directions

Heat the heavy cream and butter in a small saucepan until it just starts to simmer.
Put the finely chopped dark chocolate in a heatproof bowl.
Pour the hot cream and butter over the chocolate and let it sit for about 2 minutes.
Stir the mixture until it becomes smooth and fully melted.
Mix in the raspberry puree or jam along with a pinch of salt until everything is evenly combined.
Cover the bowl and chill the mixture in the fridge for about 1 to 2 hours, or until it's firm enough to handle.
Scoop small amounts of the mixture with a teaspoon and roll them between your hands to make smooth balls.
Place some cocoa powder or powdered sugar in a small bowl and roll each truffle in it so they get a nice coating.
Arrange the truffles on a parchment-lined sheet and refrigerate for another 20 to 30 minutes to let them set.
Take them out of the fridge and serve as a sweet treat for valentines day or give them as cute gifts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.