Decadent Raspberry Truffle Bites
These decadent raspberry truffle bites combine rich dark chocolate with vibrant raspberry puree for an elegant, easy-to-make dessert perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: About 20 truffles 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 ounces (225g) high-quality dark chocolate (70% cocoa recommended), chopped
- ½ cup (120ml) heavy cream, warmed
- ¼ cup (60g) unsalted butter, softened
- 3 tablespoons (45ml) fresh raspberry puree, strained
- 2 tablespoons (30g) granulated sugar
- 1 teaspoon vanilla extract (optional)
- 6 ounces (170g) dark chocolate, melted for dipping
- Freeze-dried raspberry powder or finely chopped freeze-dried raspberries for garnish
Instructions
- Prepare Raspberry Puree (10 minutes): Rinse about 1 cup (120g) fresh raspberries and blend until smooth. Strain through a fine mesh sieve to remove seeds. Set aside 3 tablespoons (45ml) of this puree for the ganache.
- Make the Ganache (15 minutes): Chop 8 ounces (225g) dark chocolate finely and place in a heatproof bowl. Gently heat ½ cup (120ml) heavy cream until it just begins to simmer—do not boil. Pour hot cream over the chocolate and let sit for 2 minutes. Stir gently until smooth and glossy.
- Add Butter, Raspberry Puree & Sugar: Mix in ¼ cup (60g) softened unsalted butter, 3 tablespoons (45ml) raspberry puree, 2 tablespoons (30g) sugar, and 1 teaspoon vanilla extract (if using). Stir well until fully incorporated.
- Chill the Ganache (30-45 minutes): Cover the bowl with plastic wrap and refrigerate until firm enough to scoop but still pliable.
- Scoop the Truffles (10 minutes): Using a melon baller or small spoon, scoop even-sized portions of ganache and roll quickly between palms to form smooth balls. Place on parchment-lined baking sheet.
- Chill Again (10 minutes): Refrigerate shaped truffles for about 10 minutes to firm up before coating.
- Coat with Chocolate (15 minutes): Melt remaining 6 ounces (170g) dark chocolate until smooth. Dip each truffle into melted chocolate, letting excess drip off. Place back on parchment paper and sprinkle with freeze-dried raspberry powder or chopped pieces.
- Final Chill (at least 1 hour): Refrigerate coated truffles until chocolate shell is set and firm. Store in airtight container in fridge until serving.
Notes
Use high-quality dark chocolate (70% cocoa) for best flavor and texture. Do not overheat cream to avoid ganache seizing. Chill ganache until firm but pliable for easy scooping. Roll truffles quickly to prevent melting. Keep coating chocolate warm but not hot for smooth dipping. For dairy-free version, substitute heavy cream with coconut cream and butter with coconut oil.
Nutrition
- Serving Size: 1 truffle
- Calories: 90110
- Fat: 78
- Carbohydrates: 67
- Protein: 12
Keywords: raspberry truffle bites, chocolate truffles, homemade dessert, elegant dessert, easy truffles, raspberry chocolate, holiday treats