Raspberry Chocolate Truffles with Cocoa Dusting

Introduction

There is something undeniably luxurious about homemade truffles, and when you add the sweet-tart flavor of raspberries, they transform into a truly romantic indulgence. Raspberry Chocolate Truffles with Cocoa Dusting are rich, velvety bites of dark chocolate ganache infused with raspberry flavor, rolled in a delicate coating of cocoa powder.

These truffles are elegant yet simple to make. They capture the balance between the deep intensity of chocolate and the refreshing brightness of raspberries. Each bite melts in your mouth, creating a moment of pure bliss. Whether you’re making them as a Valentine’s Day gift, for a festive celebration, or just to treat yourself, these truffles feel like a gourmet delicacy straight out of a chocolatier’s shop.

Not only are they visually striking, but they also carry that homemade touch of love—perfect for sharing with someone special.

Why I Love This Recipe

I love this recipe because it combines two of my favorite flavors—chocolate and raspberries—into a small, irresistible bite. The richness of the chocolate is perfectly balanced by the tangy, fruity brightness of the raspberries. I also enjoy how versatile these truffles are: you can make them look elegant with just a dusting of cocoa or decorate them with freeze-dried raspberry crumbs or even drizzle with white chocolate for a more decadent presentation.

Another reason I adore this recipe is that it’s a perfect edible gift. Wrapped in a box or jar, these truffles look stunning and feel thoughtful. They’re easy to make ahead, require just a few ingredients, and deliver big on flavor and presentation.

Why It’s a Must-Try Dish

• Luxurious & Romantic: Perfect for gifting and celebrations.
• Simple to Make: No baking required, just melt, mix, and roll.
• Restaurant Quality: Rich and smooth ganache texture at home.
• Customizable: Coat them in cocoa, nuts, or sprinkles.

Preparation & Cooking Time

• Preparation Time: 25 minutes
• Chilling Time: 2 hours
• Total Time: ~2 hours 25 minutes

Servings & Nutritional Info

• Servings: 20 truffles
• Calories (per truffle): ~90 kcal

Cuisine & Course

• Cuisine: French-inspired
• Course: Dessert / Confectionery

Ingredients

For the Truffles:

• 200g (7 oz) good quality dark chocolate (70% cocoa preferred), finely chopped
• ½ cup heavy cream
• 2 tbsp unsalted butter
• ½ cup fresh raspberries (or ¼ cup raspberry puree, strained)
• 1 tbsp raspberry liqueur (optional, e.g., Chambord)
• Pinch of salt

For Coating:

• ¼ cup unsweetened cocoa powder (for dusting)
• Optional: freeze-dried raspberry crumbs, finely chopped nuts, or melted chocolate for drizzling

Simple Cooking Directions

1. Heat cream, butter, and raspberries until just simmering.
2. Pour over chopped chocolate, let sit, then stir until smooth.
3. Chill mixture until firm.
4. Scoop and roll into truffles.
5. Roll truffles in cocoa powder to finish.

Step-by-Step Recipe Preparation Method

Step 1: Make Raspberry Chocolate Ganache

1. In a small saucepan, combine heavy cream, butter, and raspberries.
2. Heat gently until the cream is steaming and raspberries soften (about 3–4 minutes).
3. Strain mixture through a fine sieve to remove seeds and skins.
4. Pour hot cream mixture over the chopped chocolate in a heatproof bowl.
5. Let sit 2–3 minutes, then stir until smooth and glossy.
6. Stir in raspberry liqueur (if using) and a pinch of salt.

Step 2: Chill the Ganache

1. Cover bowl with plastic wrap.
2. Refrigerate for 1–2 hours, or until firm enough to scoop.

Step 3: Shape the Truffles

1. Using a small cookie scoop or teaspoon, scoop out portions of ganache.
2. Roll quickly between your palms into smooth balls. (Work fast to avoid melting.)

Step 4: Coat the Truffles

1. Place cocoa powder in a shallow dish.
2. Roll each truffle in cocoa until evenly coated.
3. Alternatively, coat with crushed freeze-dried raspberries or chopped nuts.

How to Serve

• Serve on a decorative plate with fresh raspberries on the side.
• Pair with coffee, red wine, or champagne.
• For gifting: place in mini paper cups and box them in a decorative tin or jar.

Additional Recipe Tips

• Use high-quality chocolate for best flavor and texture.
• If ganache is too soft, chill longer; if too firm, let sit at room temperature for 10 minutes.
• Keep hands cool while rolling (run under cold water, then dry).
• Make smaller or larger truffles depending on preference.

Variations

• White Chocolate Raspberry Truffles: Use white chocolate instead of dark.
• Coconut Raspberry Truffles: Roll in shredded coconut instead of cocoa.
• Double Chocolate: Dip truffles in melted dark chocolate before dusting.
• Nutty Version: Roll in finely chopped pistachios, hazelnuts, or almonds.

Freezing & Storage

• Room Temperature: Keep in airtight container for 2–3 days.
• Refrigerator: Store up to 2 weeks. Bring to room temperature before serving.
• Freezer: Freeze for up to 2 months. Thaw in fridge overnight.

Special Equipment Needed

• Heatproof mixing bowl
• Fine mesh sieve (for raspberry puree)
• Small cookie scoop or teaspoon (for portioning)
• Shallow dish for cocoa dusting

Conclusion

Raspberry Chocolate Truffles with Cocoa Dusting are the definition of indulgence—rich, velvety, and bursting with fruity chocolate flavor. They’re elegant enough for gifting, romantic enough for Valentine’s Day, and simple enough to whip up at home without special equipment.

Each bite is a little taste of luxury, and whether you serve them at a dinner party, box them as a gift, or keep them for yourself, these truffles are sure to make hearts melt.

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Raspberry Chocolate Truffles with Cocoa Dusting

Author: Anna Williams Courses: Desserts

Difficulty: Beginner Prep Time 25 mins Cook Time 2 hrs Total Time 2 hrs 25 mins

Servings: 20 Calories: 90 kcal

Description

There is something undeniably luxurious about homemade truffles, and when you add the sweet-tart flavor of raspberries, they transform into a truly romantic indulgence. Raspberry Chocolate Truffles with Cocoa Dusting are rich, velvety bites of dark chocolate ganache infused with raspberry flavor, rolled in a delicate coating of cocoa powder.

Ingredients

Scale

1/2x 1x 2x 3x

For the Truffles:

• 200 g (7 oz)
• ½ cup heavy cream
• 2 tbsp unsalted butter
• ½ cup fresh raspberries (or ¼ cup raspberry puree, strained)
• 1 tbsp raspberry liqueur (optional, e.g., Chambord)
• Pinch of salt

For Coating:

• ¼ cup unsweetened cocoa powder (for dusting)
• Optional: freeze-dried raspberry crumbs, finely chopped nuts, or melted chocolate for drizzling

Instructions

1. Step 1: Make Raspberry Chocolate Ganache : In a small saucepan, combine heavy cream, butter, and raspberries. Heat gently until the cream is steaming and raspberries soften (about 3–4 minutes). Strain mixture through a fine sieve to remove seeds and skins. Pour hot cream mixture over the chopped chocolate in a heatproof bowl. Let sit 2–3 minutes, then stir until smooth and glossy. Stir in raspberry liqueur (if using) and a pinch of salt.
2. Step 2: Chill the Ganache : Cover bowl with plastic wrap. Refrigerate for 1–2 hours, or until firm enough to scoop.
3. Step 3: Shape the Truffles : Using a small cookie scoop or teaspoon, scoop out portions of ganache. Roll quickly between your palms into smooth balls. (Work fast to avoid melting.)
4. Step 4: Coat the Truffles : Place cocoa powder in a shallow dish. Roll each truffle in cocoa until evenly coated. Alternatively, coat with crushed freeze-dried raspberries or chopped nuts.

Keywords: Raspberry Chocolate Truffles with Cocoa Dusting