Handmade chocolate raspberry truffles with a smooth dark chocolate coating, drizzled with pink chocolate, are an Easy No-Bake Dessert for Any Occasion!
Chocolate Raspberry Truffles are an elegant and delicious no-bake treat perfect for any celebration. The freeze-dried raspberries add a vibrant fruity flavor that pairs wonderfully with rich white chocolate.
Heavy cream and butter create an ultra-creamy center that melts in your mouth with every bite. Coated in bittersweet dark chocolate, these truffles strike a beautiful balance between sweet and slightly tart. A drizzle of pink chocolate or candy melts adds a festive and colorful touch, making them visually stunning.
These delightful bites are easy to make and require minimal baking skills. Perfect for summer gatherings, bridal showers, birthday parties, or just an indulgent treat at home. Their luxurious flavor and smooth texture will leave a lasting impression on anyone who tries them. Light yet decadent, they are a refreshing alternative to heavier desserts.
Substitutions and Variations:
Raspberries: Swap freeze dried strawberries for the raspberries if that’s your berry of choice.
Heavy cream: You can also sub coconut cream for the heavy cream if you like.
Chocolate chips: Milk chocolate or semi sweet chocolate can be subbed for the dark chocolate if that’s your preference. Or feel free to use vegan chocolate. In fact, any kind of melted chocolate would be great on these. That delicious raspberry filling works with any chocolate variety.
How to Store Truffles?
Storage: Store in an airtight container at room temperature for 2-3 days or in the refrigerator for 2 weeks.
Freeze: freeze truffles in airtight container for up to 3 months.
Enjoy these Chocolate Raspberry Truffles any time you want something sweet, fruity, and irresistible!
- 1.6 ounce freeze dried raspberries about 2 cups
- 1 package white chocolate chips or bars 14 ounce
- 2 Tablespoons unsalted butter
- ¾ cup heavy whipping cream
- 14 ounce dark chocolate (bittersweet chocolate)
- Pink chocolate or pink candy melts, optional
- In a large glass bowl, add white chocolate with butter. Set aside
- Add raspberries to a food processor and pulse until fine powder. Set aside.
- In a small saucepan, heat heavy cream over low, simmer, but do not boil. When warm, pour over the white chocolate and butter. Allow to sit for 5 minutes, then use a spatula to stir the white chocolate until smooth and combined.
- Add ½ cup of the freeze dried raspberry powder, stir in.
- Place plastic wrap over the bowl and chill in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper.
- Using a small 1 Tablespoon cookie scoop, scoop mixture and roll in ball, place on parchment paper. Repeat with remaining mixture.
- Put the tray of truffles back in the refrigerator for 30 minutes.
- Melt dark chocolate according to package directions
- Remove truffles for freezer or refrigerator. Using a fork, dip in melted chocolate, tap on side of bowl to remove the excess, then place back on parchment paper.
- Melt pink candy melts and put into a zip lock bag, cut of the corner and drizzle over the truffles.
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