Rich, velvety chocolate and tart raspberries come together in these bite-sized truffles that are just as beautiful as they are delicious. They’re easy enough for beginner bakers but elegant enough to gift for Valentine’s Day, holidays, or any special occasion.

Made with semi-sweet chocolate, a touch of cream, and freeze-dried raspberries, these truffles strike the perfect balance of sweet and tangy—and you can make them in under an hour!

Ingredients

For the Truffles

2 cups semi-sweet chocolate chips (dairy-free if needed)
¼ cup whipping cream (or dairy-free alternative)
¾ cup freeze-dried raspberries

For the Coating

1 cup semi-sweet chocolate chips
3 tablespoons freeze-dried raspberries, crushed

Ingredients for raspberry chocolate truffles arranged on a marble surface.

Instructions

1. Melt chocolate + cream. In a microwave-safe bowl, heat chocolate chips and whipping cream in 30-second intervals, stirring until smooth and glossy.

Chocolate chips and cream melted together in a glass bowl.

2. Add raspberries. Blend freeze-dried raspberries into a fine powder. Stir into melted chocolate mixture until fully combined.

Raspberry powder mixed into melted chocolate in a bowl.

3. Form truffles. Scoop mixture with a cookie scoop and roll into walnut-sized balls. Chill briefly if batter is too soft to handle.

Chocolate truffle mixture scooped and rolled into balls on parchment.

4. Coat. Melt remaining chocolate. Dip each truffle, then sprinkle crushed freeze-dried raspberries on top for a pretty finish.

Melted chocolate in a small glass bowl for truffle coating.

5. Set + store. Let chocolate coating firm up. Store in an airtight container in the fridge for up to 1 week.

Tips & Variations

Chill the truffle batter if it’s too soft before rolling.
For a fancy touch, drizzle with melted white chocolate.
Swap toppings: cocoa powder, sprinkles, or extra raspberry powder.
These make perfect homemade holiday gifts—just package in a pretty box or jar!

Raspberry Chocolate Truffles

Rich chocolate truffles infused with tangy raspberries and finished with a glossy chocolate coating. These bite-sized treats are elegant yet easy to make—perfect for gifting, holidays, or simply indulging at home.

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Ingredients Method Notes

Ingredients

For the Truffles

2 cups semi-sweet chocolate chips dairy-free if needed
¼ cup whipping cream or dairy-free alternative
¾ cup freeze-dried raspberries

For the Coating

1 cup semi-sweet chocolate chips
3 tablespoons freeze-dried raspberries crushed

Method

In a microwave-safe bowl, melt 2 cups chocolate chips with the whipping cream in 30-second intervals, stirring until smooth and glossy.
Blend freeze-dried raspberries into a fine powder. Stir into the melted chocolate mixture until well combined.
Use a cookie scoop to portion out the truffle mixture. Roll into walnut-sized balls. If mixture is too soft, chill for 10–15 minutes before rolling.
Melt the remaining 1 cup chocolate chips until smooth. Dip each truffle, then sprinkle crushed raspberries on top.
Allow truffles to set at room temperature or in the fridge. Store in an airtight container in the fridge for up to 1 week.

Notes

Chill the truffle mixture before rolling if it’s too soft.
Drizzle with white chocolate for a fancier look.
Cocoa powder, sprinkles, or more raspberry powder also make great coatings.
Perfect for Valentine’s Day, holidays, or edible gifts.

✨ With their rich chocolate base and tangy raspberry finish, these Raspberry Chocolate Truffles are little bites of luxury—perfect for sharing or savoring all to yourself.