Chocolate Raspberry Truffles With Raspberry Filling

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:

• Raspberry Brigadeiros
• Biscoff Truffles
• Edible Peanut Butter Cookie Dough (with Chocolate Chips)
• Pomegranate Caramels
• Peanut Butter Marshmallow Fluff Fudge (Fluffernutter Fudge)

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.

• 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.

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.

• 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.

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

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

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.

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.

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

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.

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.

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.

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

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.

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.

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.

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

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.

• 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.

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

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

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.

Biscoff Truffles

Raspberry Brigadeiros

Peanut Butter Marshmallow Fluff Fudge (Fluffernutter Fudge)

Dark Chocolate Pots de Creme

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