Chef Marie Laurent - French Pastry Specialist
👨‍🍳 Certified Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Paris Graduate ⏰ 15 Years Chocolate Making Experience 🍽️ Featured in Pastry Arts Magazine

❤️ My Recipe Story

"I learned to make these truffles during my apprenticeship at a chocolaterie in Lyon, where we'd prepare hundreds for Valentine's Day. The secret is using real raspberry puree instead of extract for an authentic, bright flavor that complements the dark chocolate without being too sweet. After years of experimenting, I've perfected this ratio that creates the silkiest ganache with just the right amount of raspberry essence."

Chef Marie specializes in French pastry techniques with a focus on artisan chocolate work. Her philosophy centers on using the finest ingredients to let natural flavors shine, creating desserts that are elegant yet approachable for home bakers.

View All Mitchell's Recipes →
Glossy chocolate raspberry truffles arranged on a white ceramic plate, dusted with vibrant pink freeze-dried raspberry powder, with fresh raspberries scattered around and a soft gray marble background

Why This Truffle Recipe Works

The key to exceptional truffles lies in the ganache ratio and chocolate quality. This recipe uses a 2:1 ratio of chocolate to cream, creating a firm yet creamy center that holds its shape while remaining luxuriously smooth on the palate. Using dark chocolate with 60-70% cacao provides deep chocolate flavor without excessive bitterness, allowing the raspberry notes to shine through. The addition of butter enriches the ganache and gives it a silky mouthfeel.

Fresh or frozen raspberries work equally well for the puree, but straining is essential to remove seeds that would interfere with the smooth texture. The raspberry liqueur is optional but amplifies the fruit flavor without adding excess moisture. Freeze-dried raspberry powder for dusting not only looks beautiful but provides an intense burst of tartness that balances the rich chocolate, creating a perfect flavor harmony in every bite.

💡 Professional Tip

Keep your hands cool when rolling truffles by running them under cold water and drying thoroughly between batches. The heat from your palms can melt the ganache, making it difficult to form smooth spheres.

Frequently Asked Questions

Absolutely! These truffles are ideal make-ahead treats. You can prepare the ganache and shape the centers up to 3 days before coating them. Store uncoated centers in the refrigerator, covered. Fully finished truffles keep beautifully for up to 3 weeks refrigerated or 1 week at room temperature in a cool, dry place. For gifting, make them 1-2 days ahead for peak freshness.

Yes, but the recipe will need adjustment. Milk chocolate has more sugar and less cocoa solids, making the ganache softer. Reduce the cream to 6 tablespoons instead of 1/2 cup to maintain proper consistency. Keep in mind that milk chocolate will create a sweeter truffle with less intense chocolate flavor, and the raspberry may be less prominent.

Tempering is recommended but not absolutely required. Tempered chocolate gives truffles a glossy finish, satisfying snap, and longer shelf life without bloom (white streaks). If you skip tempering, the chocolate will still taste delicious but may have a softer texture and duller appearance. For casual home enjoyment, simply melted chocolate works fine, especially if serving within a few days.

The liqueur is completely optional and can be omitted without issue. If you want extra raspberry flavor without alcohol, increase the raspberry puree by 1 tablespoon. Alternatively, substitute with 1 teaspoon of pure vanilla extract or leave it out entirely - the raspberry puree alone provides excellent flavor.

The ganache should be firm enough to hold a shape but still slightly pliable. When you press a finger into it, it should leave an indentation without sinking completely. If too soft, refrigerate for another 15-30 minutes. If too hard, let it sit at room temperature for 5-10 minutes. The ideal consistency is similar to firm fudge or modeling chocolate.

These truffles are elegant on their own as after-dinner treats with espresso or dessert wine. Pair them with champagne or sparkling rosé for celebrations, or serve alongside fresh berries and whipped cream for a simple but sophisticated dessert plate. They're also beautiful packaged in gift boxes with tissue paper for Valentine's Day, Mother's Day, or hostess gifts.

Definitely! This ganache base is versatile. Replace raspberry puree with passion fruit puree, orange zest and Grand Marnier, or espresso powder for coffee truffles. You can also roll truffles in cocoa powder, chopped nuts, shredded coconut, or crushed cookies instead of coating in chocolate. Experiment with different extracts like peppermint or almond for seasonal variations.

Store truffles in an airtight container with parchment paper between layers to prevent sticking. Keep them in a cool, dry place away from strong odors (chocolate absorbs smells easily). At room temperature (65-70°F), they last up to 1 week. Refrigerated, they keep for 3 weeks. Always bring refrigerated truffles to room temperature 15 minutes before serving for the best texture and flavor release.

Recipe Troubleshooting Guide

✅

Ganache Won't Emulsify

Problem: The ganache looks grainy or separated instead of smooth and glossy.

Solution: This happens when the chocolate and cream don't emulsify properly. Use an immersion blender to blend the ganache in short pulses, or whisk vigorously in one direction. Ensure the chocolate is finely chopped so it melts completely. If it's still separated, gently warm the bowl over a pot of simmering water while stirring constantly until smooth.

✅

Truffles Melting While Rolling

Problem: The ganache centers become too soft and sticky to form into neat spheres.

Solution: Your hands are too warm or the ganache needs more chilling. Freeze the scooped ganache for 15 minutes before rolling, work in small batches keeping the rest refrigerated, and rinse your hands in cold water between rolling. If the ganache is inherently too soft, it may need an extra 30 minutes of initial refrigeration.

✅

Coating Chocolate Too Thick

Problem: The coating chocolate is thick and clumpy, making it difficult to get a smooth shell.

Prevention: The chocolate may be too cool or overheated. If too thick, add 1 teaspoon of coconut oil or cocoa butter to thin it slightly. Maintain the chocolate temperature at 88-90°F for dark chocolate. If it seized (became grainy), it came into contact with water - unfortunately, seized chocolate can't be saved for coating but can be used in baked goods.

✅

White Streaks on Finished Truffles

Problem: The coating chocolate has white streaks or spots (chocolate bloom) after setting.

Recovery: This is fat bloom caused by temperature fluctuations or improper tempering. While safe to eat, it's less attractive. Prevent it by properly tempering the coating chocolate and storing truffles at consistent cool temperatures. Avoid refrigerating finished truffles if possible. If bloom occurs, you can gently buff the surface with a clean cloth or re-coat the truffles.

✅

Raspberry Powder Won't Stick

Problem: The freeze-dried raspberry powder falls off instead of adhering to the chocolate coating.

Prevention: Dust the powder immediately after dipping while the chocolate is still wet. If you waited too long and the chocolate set, you can lightly brush each truffle with a tiny amount of melted chocolate or corn syrup before dusting. Alternatively, gently press the powder onto the surface with clean fingertips.

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Flavor Balance Issues

Too Sweet: If too sweet, use darker chocolate (70-75% cacao) and add a pinch more salt to the ganache. You can also increase the raspberry puree by 1 tablespoon for more tartness.

Too Salty: If too salty (rare with this recipe), reduce salt to just a tiny pinch. Salt enhances chocolate flavor but shouldn't be detectable on its own.

Bland: If the flavor seems flat, add 1-2 teaspoons of raspberry liqueur or increase the raspberry puree. Ensure you're using quality chocolate with good flavor. A tiny pinch of salt also helps flavors pop.

Overhead view of ingredients for chocolate raspberry truffles arranged on a white marble surface: chopped dark chocolate, heavy cream in a glass measuring cup, fresh raspberries, butter pats, and a small dish of pink freeze-dried raspberry powder

Selecting Premium Ingredients

Chocolate quality makes or breaks this recipe. Choose bar chocolate rather than chips, as chips contain stabilizers that prevent smooth melting. Look for chocolate with cocoa butter as the fat source (not palm oil or other substitutes) and a cacao percentage between 60-70% for the ganache centers. Brands like Valrhona, Callebaut, Guittard, or Ghirardelli work beautifully. The coating chocolate can be the same, or you can splurge on couverture chocolate for an ultra-glossy professional finish.

For the raspberry puree, fresh raspberries in season provide the brightest flavor, but frozen raspberries work equally well and are more economical. Simply thaw, puree in a food processor or blender, then press through a fine-mesh strainer to remove all seeds. You'll need about 1/2 cup of whole raspberries to yield 3 tablespoons of puree. Freeze-dried raspberry powder can be found in the baking aisle or specialty stores - it's worth seeking out for the intense color and flavor it provides.

Essential Ingredient Notes

  • Dark Chocolate: Use bar chocolate, not chips, with 60-70% cacao content. Finely chop for even melting. Store chocolate in a cool, dry place away from strong odors.
  • Fresh Raspberries: Choose plump, dry berries without mold. Frozen raspberries work perfectly - just thaw and strain. Always remove all seeds for smooth ganache texture.
  • Heavy Cream: Use heavy cream with at least 36% fat content for proper ganache consistency. Don't substitute with half-and-half or milk, as lower fat content will create a runny ganache.
Step-by-step process of making chocolate raspberry truffles: melting chocolate in a bowl, mixing raspberry puree into ganache, rolling truffles by hand, and dipping coated truffles in chocolate

Mastering Truffle-Making Technique

Creating professional-quality truffles at home requires patience and attention to temperature. When making the ganache, the cream should be just below boiling (around 185°F) to properly melt the chocolate without burning it. Stirring gently from the center outward creates a stable emulsion that results in glossy, smooth ganache. Avoid vigorous whisking which incorporates air bubbles. The finished ganache should be completely homogenous without any streaks of cream or unmixed chocolate.

The chilling and rolling stages require the right touch. After the initial refrigeration, the ganache should be cool enough to handle but not rock-hard. Work quickly when rolling to prevent the warmth of your hands from melting the centers. For perfectly round spheres, roll between your palms with gentle, circular motions rather than pressing too hard. A second freeze before coating helps the centers hold their shape during dipping, resulting in neater finished truffles with a uniform chocolate shell.

Creating the Perfect Chocolate Shell

The coating technique determines your truffles' final appearance. Drop each chilled center into melted chocolate, using a fork to roll it around until completely coated. Lift with the fork, tap it gently on the side of the bowl to remove excess chocolate, then slide the truffle onto parchment paper. A dipping fork with thin tines works best, but a regular fork works too. Work steadily but not rushed - if the coating chocolate starts to thicken, briefly rewarm it. The goal is a thin, even shell that provides textural contrast to the creamy ganache center.

Chocolate Raspberry Truffles

Prep 20 min
Cook 5 min
Serves 24 servings
Level Intermediate

📋 Ingredients

Ganache Center

  • 8 ounces dark chocolate (60-70% cacao), finely chopped
    Use quality bar chocolate, not chips. Chop uniformly for even melting.
  • 1/2 cup heavy cream
    Must be at least 36% fat. Heat until just simmering, not boiling.
  • 2 tablespoons unsalted butter, room temperature
    Adds richness and silky texture to the ganache.
  • 3 tablespoons raspberry puree
    Strain fresh or frozen raspberries to remove all seeds.
  • 1 tablespoon raspberry liqueur (optional)
    Chambord or Framboise work beautifully. Can omit for alcohol-free version.
  • 1/8 teaspoon salt
    Enhances chocolate flavor without tasting salty.

Coating & Finishing

  • 12 ounces dark chocolate for coating, melted
    Can use same chocolate as ganache. Temper for best results.
  • 1/4 cup freeze-dried raspberry powder
    Available in baking aisles or specialty stores. Provides vibrant color and tart flavor.
  • Fresh raspberries for garnish (optional)
    Use for elegant presentation when serving immediately.

Instructions

  1. Make the Ganache

    Place finely chopped dark chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let sit for 2 minutes, then stir gently from the center outward until completely smooth. Add butter, raspberry puree, liqueur if using, and salt, stirring until fully incorporated.

  2. Chill and Shape

    Cover the ganache with plastic wrap pressed directly on the surface and refrigerate for 2 hours until firm enough to scoop. Using a small cookie scoop or melon baller, portion ganache into 1-inch balls and place on a parchment-lined baking sheet. Roll each portion between your palms quickly to form smooth spheres. Freeze for 15 minutes.

  3. Temper the Coating Chocolate

    Melt 12 ounces of coating chocolate using the double boiler method or microwave in 20-second intervals. For best results, temper the chocolate by heating to 115°F, cooling to 82°F, then warming to 88-90°F. This ensures a glossy finish with a satisfying snap.

  4. Coat and Finish

    Using a fork or dipping tool, lower each truffle into the melted chocolate, turning to coat completely. Tap off excess chocolate and place on parchment paper. Immediately dust with freeze-dried raspberry powder while the chocolate is still wet. Let set at room temperature for 30 minutes or refrigerate for 10 minutes until firm.

  5. Store and Serve

    Store finished truffles in an airtight container with parchment between layers. Keep at cool room temperature for up to 1 week, or refrigerate for up to 3 weeks. Bring to room temperature 15 minutes before serving for the best texture and flavor.

Recipe Notes & Tips

Storage

Store truffles in an airtight container at cool room temperature (65-70°F) for up to 1 week, or refrigerate for up to 3 weeks. Always place parchment paper between layers to prevent sticking. Bring refrigerated truffles to room temperature 15 minutes before serving for optimal texture and flavor release.

Serving Suggestions

Serve truffles as elegant after-dinner treats with espresso, dessert wine, or champagne. Present in decorative boxes for Valentine's Day or Mother's Day gifts. Pair with fresh berries and whipped cream for a sophisticated dessert plate, or arrange on a tiered stand for party presentations.

Variations

Try different fruit purees like passion fruit, strawberry, or blackberry. Roll truffles in cocoa powder, chopped pistachios, or shredded coconut instead of coating in chocolate. Add 1 teaspoon of espresso powder for mocha raspberry truffles, or use orange zest and Grand Marnier for a citrus twist.