There’s something magical about biting into a rich, velvety chocolate truffle—especially when it’s hiding a tangy raspberry surprise inside. These Chocolate Raspberry Truffles are my go-to when I want to impress guests (or just treat myself). The first time I made them, I was shocked at how easy they were—no baking, no fancy equipment, just pure indulgence. Now, they’re my secret weapon for birthdays, Valentine’s Day, or those “I need chocolate NOW” moments. The combination of dark chocolate and raspberry jam is downright addictive. Trust me, once you try these, you’ll never go back to store-bought truffles again.

Why You’ll Love These Chocolate Raspberry Truffles

These little bites of heaven check all the boxes for the perfect homemade treat:

• Effortless elegance: No oven required—just melt, mix, and roll for professional-looking results that’ll wow anyone
• Flavor fireworks: The deep, dark chocolate paired with that bright raspberry zing? Absolute magic in every bite
• Customizable cuteness: Make them tiny for parties or golf-ball sized when you’re feeling extra indulgent
• Secretly simple: With just 6 ingredients and 20 minutes of hands-on time, you’ll feel like a chocolatier

I always keep a batch in my fridge for last-minute gifts (or emergencies). They’re that good.

Ingredients for Chocolate Raspberry Truffles

Grab these simple ingredients – I promise, each one plays a starring role in creating the most decadent truffles you’ll ever taste:

• 200g dark chocolate (70% cocoa) – Chopped fine so it melts evenly (trust me, cheap chocolate won’t give you that silky texture)
• 100ml heavy cream – Warmed just until you see tiny bubbles at the edges
• 50g unsalted butter – Room temperature, cut into cubes – this is our secret for extra richness
• 1 tsp vanilla extract – The real stuff, not imitation – it makes all the difference
• 50g raspberry jam – Seedless works best unless you like the crunch

For dusting:

• 2 tbsp cocoa powder – The final touch that makes them look professionally made

See? Nothing weird or hard to find. Just quality ingredients that turn into something magical.

Equipment You’ll Need

Gather these trusty tools – you probably have most in your kitchen already:

• Heatproof mixing bowl (glass or metal)
• Small saucepan
• Rubber spatula
• Measuring spoons
• Airtight container for storage

That’s it! No fancy gadgets needed for these melt-in-your-mouth truffles.

How to Make Chocolate Raspberry Truffles

Ready to make the most decadent little bites you’ve ever tasted? Follow these steps – I’ve learned all the tricks through trial and error (and maybe a few chocolate disasters).

Step 1: Melt the Chocolate and Cream

First, chop that dark chocolate into small, even pieces – about the size of chocolate chips. This helps it melt smoothly. Now, heat your cream in a small saucepan over medium-low until you see those tiny bubbles form around the edges – don’t let it boil! Pour the hot cream over the chocolate and walk away for exactly 2 minutes (I set a timer). This patience pays off – when you come back and stir, you’ll get the silkiest ganache. Warning: Keep all water away! Even a drop can make the chocolate seize up into a grainy mess.

Step 2: Add Butter and Vanilla

Once your ganache is smooth as satin, drop in the cubed butter and vanilla. Here’s my trick: stir gently with a rubber spatula in figure-8 motions until everything disappears into a glossy pool. The butter adds this incredible richness that makes people ask “What’s your secret?” The mixture should look like dark chocolate lava now.

Step 3: Chill and Shape the Truffles

Pour your gorgeous ganache into a shallow dish (I use a pie plate) and refrigerate for at least 2 hours. Here’s how you know it’s ready: when you poke it, it should hold its shape but still feel slightly soft, like cold butter. Too hard? Let it sit at room temp for 5 minutes. Too soft? Back in the fridge it goes!

Step 4: Fill with Raspberry Jam

Now the fun part! Scoop about 1 tablespoon of chocolate and flatten it in your palm. Add just ¼ teaspoon of jam in the center – any more and it’ll ooze out when you roll. The first time I made these, I got overzealous with the jam… let’s just say I had some very “abstract” looking truffles!

Step 5: Roll and Dust

Here’s my messy-but-brilliant trick: rub a tiny bit of cocoa powder between your palms before rolling each truffle. This prevents sticking and gives them that perfect, professional dusting. Roll quickly between your palms – the heat from your hands will start melting them if you take too long. Pop them back in the fridge for 30 minutes to set, and voila – you’re officially a chocolatier!

Tips for Perfect Chocolate Raspberry Truffles

After making hundreds of these truffles (and eating just as many), here are my can’t-live-without tricks:

• Cookie scoop to the rescue: Use a small scoop for perfectly even portions – no more lopsided truffles!
• Cold hands, happy truffles: Run your hands under cold water before rolling to prevent melty disasters
• Jam control: Freeze your raspberry jam for 15 minutes – it’ll stay put when you wrap the chocolate around it
• Double dusting: Roll in cocoa powder twice – once after shaping, then again right before serving for that gorgeous matte finish

These little hacks make all the difference between good truffles and “how did you make these?!” truffles.

Variations and Substitutions

One of my favorite things about these truffles is how easily you can mix them up! Here are some delicious twists I’ve tried over the years:

• Chocolate switcheroo: Swap dark chocolate for milk or white chocolate – just reduce the cream by 10ml since they’re softer
• Berry bonanza: Raspberry jam not your thing? Try strawberry, blackberry, or even orange marmalade for a citrus kick
• Vegan magic: Use coconut cream instead of dairy cream and coconut oil for butter – the texture stays dreamy
• Nutty surprise: Add a tiny piece of almond or hazelnut inside before rolling for extra crunch

The possibilities are endless – I once used leftover caramel sauce instead of jam and nearly cried from happiness. Don’t be afraid to play around!

Storing and Serving Chocolate Raspberry Truffles

These truffles are almost too good to share – but if you must save some, here’s how: store them in an airtight container in the fridge for up to a week (if they last that long!). For serving, I love pairing them with strong coffee or bubbly champagne – the contrast makes the chocolate taste even richer. Pro tip: take them out 10 minutes before serving so they soften slightly. That first bite when they’re cool but not cold? Pure bliss.

Nutritional Information

Here’s the scoop on these indulgent bites (values are estimates and vary by ingredients):

• Per truffle: 90 calories
• 6g fat (3.5g saturated)
• 8g carbs (6g sugar)

Not bad for such a luxurious treat! Remember, dark chocolate packs antioxidants too – that’s my excuse for eating three at once.

Frequently Asked Questions

Can I freeze chocolate raspberry truffles?
Absolutely! These freeze beautifully for up to 3 months. Just place them in a single layer on a parchment-lined tray to freeze solid first, then transfer to an airtight container. Thaw overnight in the fridge – they’ll taste just as fresh as the day you made them.

Help! My chocolate mixture turned grainy – can I fix it?
Don’t panic! This usually happens if the chocolate got too hot or moisture got in. Try stirring in 1 teaspoon of warm cream at a time until smooth again. If that fails, melt everything gently over a double boiler while whisking constantly. I’ve rescued many batches this way!

Can I use fresh raspberries instead of jam?
While fresh berries sound lovely, they’ll make your truffles too wet. If you’re set on fresh fruit, try reducing 100g raspberries with 1 tablespoon sugar until thick like jam. Cool completely before using – but honestly, good quality jam gives the best results.

Why do my truffles keep melting when I roll them?
This happens to everyone at first! Your hands are likely too warm. Try chilling the mixture an extra 30 minutes, rolling with lightly cocoa-dusted hands, and working quickly. I sometimes wear disposable gloves dipped in ice water for perfect rolls every time.

How far in advance can I make these?
They’re actually better after 24 hours! The flavors meld beautifully in the fridge. Just store them properly and dust with fresh cocoa powder right before serving. keep their keep their keep their shape and taste incredible for up to a week.

5-Ingredient Chocolate Raspberry Truffles You’ll Crave Instantly

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• Author: Christina R. Jones
• Total Time: 2 hours 30 minutes (includes chilling)
• Yield: 20 truffles 1x
• Diet: Vegetarian

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Description

Rich and creamy chocolate truffles with a tangy raspberry filling. Perfect for special occasions or as a sweet treat.

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Ingredients

Scale 1x2x3x

• 200g dark chocolate (70% cocoa)
• 100ml heavy cream
• 50g unsalted butter
• 1 tsp vanilla extract
• 50g raspberry jam
• 2 tbsp cocoa powder (for dusting)

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Instructions

1. Chop the dark chocolate into small pieces and place in a heatproof bowl.
2. Heat the heavy cream in a saucepan until it just begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for 2 minutes.
4. Stir the mixture until smooth, then add the butter and vanilla extract.
5. Let the mixture cool, then refrigerate for 2 hours until firm.
6. Scoop small portions, flatten them, add a drop of raspberry jam, then roll into balls.
7. Dust with cocoa powder before serving.

Notes

• Use high-quality chocolate for the best flavor.
• If the mixture is too soft, refrigerate longer before shaping.
• Store truffles in an airtight container in the fridge for up to a week.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: French

Nutrition

• Serving Size: 1 truffle
• Calories: 90
• Sugar: 6g
• Sodium: 5mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 10mg

Keywords: chocolate raspberry truffles, easy dessert, homemade candy