Chocolate Raspberry Truffles With Raspberry Filling

16 truffles
1 hr 1 min

Chocolate Raspberry Truffles are a perfect Valentine's Day confection to treat yourself or your loved ones. They have a raspberry white chocolate ganache filling with raspberry jam center, all coated in dark chocolate and sprinkled with freeze dried raspberries on top.

These white chocolate raspberry truffles look like they were bought from a fancy chocolatier, but they are surprisingly easy to make! The raspberry ganache filling for truffles is packed with raspberry flavor from fresh and freeze dried raspberries plus an extra kick with Chambord, a raspberry liqueur. Make these raspberry chocolate truffles for your next special occasion like Mother's Day or as an edible gift any time of year!

Raspberry truffles on a plate with a bite removed.

These raspberry truffles are the perfect no-bake treat to enjoy, or gift to family and friends! For more similar no-bake treats, try these:

Why You'll Love This Recipe

Chocolate raspberry - this classic flavor combination is classic for a reason. The bright raspberry flavor pairs perfectly with the creamy white chocolate in the raspberry chocolate filling.

No bake - this recipe doesn't require an oven! These chocolate raspberry balls come together without any baking needed.

Textures - even though these raspberry filled chocolates come in a small package, they have lots of different textures. From the smooth raspberry cream filling to the raspberry puree center and the crisp chocolate shell, these raspberry chocolates are full of character.

Few ingredients - you'll only need 7 ingredients to make the best truffles because each ingredient packs a flavor punch.

Ingredients for raspberry truffles.
  • Freeze-dried raspberries. These are used to provide both the color and flavor of the truffles. They must be freeze-dried (this is different from frozen) so they don't add excess liquid into the ganache.
  • Fresh or frozen raspberries. This will be used to produce the fresh pop of raspberry in the center!
  • Cornstarch. Needed to thicken the raspberry puree used in the center of each raspberry truffle.
  • White chocolate. My go-to is the Callebaut White Chocolate Callets or Valrhona White Chocolate Feves. Guittard is selling many of its white chocolate chips in grocery stores these days, which would be another great option. If you can't get your hands on any of these, any white chocolate you can find will do the trick.
  • Dark chocolate melting wafers. Because this is pre-tempered chocolate, it will coat best without getting extra clumpy.
  • Heavy whipping cream. Used for the raspberry white chocolate ganache.
  • Chambord. This black raspberry liqueur adds an extra depth of flavor to the truffles. It can be omitted without changes to the recipe.

See recipe card for full ingredients list and quantities.

Where Can I find Freeze Dried Raspberries?

You can find these at most specialty health food stores, like Whole Foods. Alternatively, you can order them online! I typically just order packs from Amazon so I don't have to go on a wild goose chase.

Substitutions and Variations

  • Substitute the freeze dried raspberries for freeze dried strawberries or blueberries.
  • Cover the truffles in white chocolate instead of the dark chocolate.
  • Cover in milk chocolate for an extra sweet version.
  • If you don't want to use alcohol, omit the Chambord and replace with ½ teaspoon of raspberry extract, or omit completely.
  • To simplify the recipe further, you can omit the raspberry filling.
  • For a more rustic looking truffle with extra flavor and texture, roll the chocolate coated truffles in cocoa powder, shredded coconut, or chopped nuts.

How to Make This Recipe
A mini spatula passes raspberry puree through a fine mesh sieve.

One: Puree the raspberries then pass them through a fine mesh sieve to remove all seeds.

Thickened, steaming raspberry puree in a saucepan.

Two: Add the sugar and cook until dissolved, then add the cornstarch slurry and cook until thickened. Cool completely.

A hand pipes small dollops of raspberry puree on a plate.

Three: Transfer the cooled puree to a piping bag (or ziptop bag), add a piece of parchment, and make little dollops slightly larger than a pea. Freeze.

Freeze dried raspberry powder in a fine mesh sieve.

Four: Right before beginning the ganache, pulverize the freeze dried raspberries and sift to remove the seeds.

Hot tip! Only pulverize and sift the freeze-dried raspberries right before you're ready to use them, otherwise, the powder will clump together and will be difficult to break up in the ganache.

Raspberry Ganache Filling for Truffles
White chocolate ganache in a bowl.

Five: Heat heavy cream until hot and steaming, then add to the white chocolate. Sit for one minute, then stir until smooth.

Raspberry ganache in a bowl.

Six: Add the freeze-dried raspberry powder and stir again until completely incorporated. Refrigerate until very firm about 2 hours or up to 2 days.

Balls of raspberry truffles on a sheet pan with parchment paper.

Seven: Use a tablespoon-sized scoop to add dollops of raspberry ganache to a pan lined with parchment paper. Freeze for at least one hour, 2 or more is better.

A chopstick inserts into each ganache ball to create an opening.

Eight: Use the back of a chopstick (dip it in powdered sugar to prevent sticking) halfway down into each truffle and gently swirl it to create an opening.

A hand adds frozen dollops of raspberry puree into each candy.

Nine: Add the frozen pieces of raspberry puree to the center.

A hand pinches closed the chocolate over the opening.

Ten: Use your fingers to pinch the tops closed, then roll the truffle in between your hands to seal and smooth it out. Return to the freezer for another 30 minutes to 1 hour.

Hot tip! Use the tips of your fingers to quickly scrape each truffle off of the pan (some will get stuck), then quickly roll in between your hands. After every 3-4 truffles, wipe your hands off with paper towels and repeat the rolling.

A truffle in a bowl of melted chocolate with two forks underneath.

Eleven: Melt the dark chocolate wafers and allow them to cool until no longer hot, but still melted. Then add a truffle and flip it to coat completely.

Two forks hold up a chocolate covered truffle.

Twelve: Use two forks to lift the truffle and allow excess chocolate to fall off, then transfer to a new sheet pan lined with parchment paper.

Note: Dip the truffles in batches of 3-4, keeping the rest in the freezer. Be sure the chocolate is not hot, but still warm enough to remain in liquid form.

A piping bag pipes drizzles of chocolate over dipped truffles.

Thirteen: Use the excess chocolate to add drizzles to the tops of the truffles.

Chocolate raspberry truffles on a sheet pan. Some have freeze dried raspberry crumbles on top.

Fourteen: Add some crumbles of freeze-dried raspberries to the top (while the chocolate is still wet) for extra color and flavor.

Note: After decorating, place the tray into the freezer until set. Then, use the tines of a fork or a butter knife to cut around the truffle to remove any excess pieces of chocolate before storing. This will create the most uniform chocolate raspberry truffles.

Expert Tips

  • It's best not to rush this recipe, as the truffles need time in between each step to firm up. Otherwise, if they're too soft, it can be a frustrating process.
  • Work in batches of 3 truffles at a time when rolling and dipping. This helps ensure the truffles don't start melting as you are working with them.
  • Work quickly when dipping the truffle centers into the chocolate so the melted chocolate doesn't start to cool and seize up.
  • Pulverize the freeze-dried raspberries right before using so the powder doesn't clump together.
  • Break off the extra chocolate that forms around the base of your truffles once they are cold before storing or serving for a more professional look.
  • Make sure not to scald, or burn, the cream as you heat it up. If it smells burnt, just start again.
  • Working with truffles can get a little messy. Make sure to clean your hands during the process if they start to get sticky.

Recipe FAQs

What is truffle filling made of?

The filling is made from heavy whipping cream and chocolate. Alcohol is often added too for a more sophisticated flavor.

Can frozen raspberry be used?

No. Fresh or frozen raspberries contain far too much moisture and will leave your filling a soupy mess.

Can I freeze raspberry truffles?

Yes. Store finished truffles in a sealed container in the freezer for up to 1 month. The ganache won't set completely, so it can be enjoyed directly from the freezer.


Store the truffles in a sealed container in the fridge for up to two weeks or in the freezer for one month. The truffles should not be stored at room temperature.

Chocolate truffles on a plate.
Truffles stacked on plate. One has a bite removed.
More No Bake Recipes You'll Love

Biscoff Truffles

Raspberry Brigadeiros

Peanut Butter Marshmallow Fluff Fudge (Fluffernutter Fudge)

Dark Chocolate Pots de Creme

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Chocolate Raspberry Truffles With Raspberry Filling
Recipe details
  • 16  truffles
  • Prep time: 1 Hours Cook time: 1 Minutes Total time: 1 hr 1 min
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  • ▢ 1/2 cup fresh raspberries
  • ▢ 1/2 tablespoon granulated sugar
  • ▢ 2 teaspoons cornstarch
  • ▢ 1/2 tablespoon water
  • ▢ 8 oz white chocolate
  • ▢ 1 cup freeze-dried raspberries blended into powder
  • ▢ 1/2 cup heavy whipping cream
  • ▢ 1/2 teaspoon vanilla paste or extract
  • ▢ 1/2 fl oz Chambord optional
  • ▢ 10 oz dark chocolate melting wafers

Puree the raspberries, then add to a small saucepan over medium heat and stir in the sugar. Stir occasionally until the sugar melted, then pass through a fine mesh sieve to remove any seeds.½ cup fresh raspberries, ½ tablespoon granulated sugar
Add back into the pot, then mix together the cornstarch and water and pour into the raspberries and stir it in immediately.2 teaspoons cornstarch, ½ tablespoon water
Allow the mixture to bubble and thicken, then pour onto a plate to cool completely in the fridge.
Once cool, transfer the mixture to a piping bag or ziptop bag and pipe small dollops (pea-sized) onto a parchment-lined plate. Freeze until solid.
Add the white chocolate into a medium-sized, heat-proof bowl.8 oz white chocolate
Blend the freeze-dried raspberries into a powder, then sift into a bowl to remove any seeds.1 cup freeze-dried raspberries
Heat the heavy whipping cream over medium heat (or in the microwave) until just bubbling on the edges.½ cup heavy whipping cream
Pour the heavy whipping cream over the white chocolate and allow it to stand for one minute. Stir until completely combined and smooth.
Add in the freeze dried raspberries, vanilla, and Chambord (if using) and mix until combined.½ teaspoon vanilla paste or extract, ½ fl oz Chambord
Store the ganache in the fridge (uncovered) until firm, at least 2 hours.
Scoop 1 tablespoon-sized pieces and drop onto a parchment-lined baking sheet and freeze for at least one more hour. Longer is better.
Use a chopstick to press into the center of each truffle, going about ¾ of the way down and circling it around gently. If sticking occurs, dip the chopstick into powdered sugar in between each indent.
Add a piece of the frozen raspberry puree into the center, pinch the ganache over the top,
Scrape the ganache off quickly with the tips of your finger and roll it in between your palms until it is smooth. Place on a sheet pan lined with parchment paper, then freeze for another hour. Repeat with all, then freeze again for another hour.
Note: Clean off your palms with paper towels after every few rolls.
Melt the dark chocolate in the microwave in 30-second bursts (stir in between each), until melted and smooth. Before dipping, be sure the chocolate is not too hot, but still warm enough to remain in liquid form.10 oz dark chocolate melting wafers
Note: work in batches of 3-4 during the dipping process, allowing the rest to remain in the freezer. Use a new parchment-lined pan to add the dipped truffles. Work quickly during this process.
Add a truffle to the chocolate, turn over, then use two forks to lift the truffle up. Tap the forks on the side to allow the chocolate to fall, then place onto the new sheet pan.
Repeat with the remaining truffles.
If desired, use any remaining chocolate and drizzle it over any remaining dipped truffles (then add freeze-dried raspberries, flaky salt, or chopped pistachios or almonds to garnish).
Place the truffles back into the freezer until fully set, then break off any pieces of excess chocolate around the sides.
  • Store the truffles in a sealed container in the fridge for two weeks or in the freezer for one month. Enjoy cold.
  • If desired, omit the Chambord in the ganache, and also the step of adding the raspberry filling.
  • Tips:
  • It's best not to rush this recipe, as the truffles need time in between each step to firm up. Otherwise, if they're too soft, it can be a frustrating process. I suggest a day or 2 days.
  • Work quickly when dipping the truffle centers into the chocolate so the melted chocolate doesn't start to cool and seize up.
  • Pulverize the freeze-dried raspberries right before using so the powder doesn't clump together.
  • Break off the extra chocolate that forms around the base of your truffles once they are cold before storing or serving for a more professional look.
The Cozy Plum | Callan
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