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Raspberry chocolate truffles arranged on a plate, some cut open with raspberry garnish.

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
 

  1. In a microwave-safe bowl, melt 2 cups chocolate chips with the whipping cream in 30-second intervals, stirring until smooth and glossy.
  2. Blend freeze-dried raspberries into a fine powder. Stir into the melted chocolate mixture until well combined.
  3. 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.
  4. Melt the remaining 1 cup chocolate chips until smooth. Dip each truffle, then sprinkle crushed raspberries on top.
  5. 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.