Chocolate Raspberry Truffles on a serving tray.

Chocolate Raspberry Truffles

Chocolate Raspberry Truffles – a sweet harmony of chocolate and raspberry, and easy to make with chocolate, butter, and raspberry jam! A splash of raspberry liqueur and a dusting of sugar and freeze-dried raspberries elevate this elegant dessert.

Chocolate Raspberry Truffles on a serving tray.
Chocolate Raspberry Truffles

Chocolate Raspberry Truffles are simple, sweet, and pure decadence. A sweet harmony of chocolate and raspberry, these truffles are easy to make in advance with pantry ingredients, so you always have a delicious treat whenever the mood strikes!

Note: This post first appeared on September 17, 2010, titled Sweet Harmony. The recipe has been updated from the archives with updated content and photographs and improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Chocolate Raspberry Truffles on a tray.

Here’s a little secret.

I used to sing. A long time ago. A really, really long time ago.

These days, I rock out to Radio Disney to amuse or embarrass my kids (more often the latter), but there was a time when I sang in earnest. I never had any wild aspirations, but from the age of eight till my days in graduate school, I was always committed to singing in some organized form or fashion. Way before Glee was considered hip, I loved performing on a stage, whether it was choruses, musicals, or repertory companies. In college, I found myself auditioning for an acapella group without even knowing what an acapella group did. As dorky as it may sound to some of you, back then, it was cool. Like many colleges on the East Coast, acapella groups at my school had a weird cult-like campus following, and I had such an amazing time and made some wonderful friends. I keep in touch with many of them and have found a fraternal camaraderie that lasts long after graduation.

When I moved to Chicago for grad school, I knew two people in town — alumni of my acapella group. One of them I knew well, but the other I knew just by name — Marsha — since she had graduated several years before me. But she welcomed me to Chicago with open arms and even an apartment guest room. During one of my early visits to her place, as I was getting myself settled, I discovered that Marsha was a true food lover and a whiz in the kitchen. She opened her freezer and offered me a chocolate truffle, and I remember looking at her incredulously when she told me she made it herself.

They were Chocolate Raspberry Truffles, and it was love at first bite. When I took that first nibble, a candied chorus sang a sweet harmony of chocolate and raspberry notes, and I immediately asked where she got the recipe. Imagine my dismay when she showed me the cookbook, only to learn it was no longer in print! But I knew I needed this cookbook. It became a mission to find a copy, and I managed to find one.

This is the perfect dessert. You can make it in advance, store it for a long time, and it can be dressed up or dressed down with ease. It’s just as well suited to a casual lunch dessert with friends as it is after a romantic evening for two. Or you can eat it all by yourself. Whatever the occasion, they won’t last long. You may even find yourself singing arias about them.

Chocolate Raspberry Truffles

How to Make Chocolate Raspberry Truffles

The beauty of chocolate raspberry truffles is they can be made with ingredients you most likely already have in your pantry: butter, chocolate chips, raspberry jam, and sugar. The only additional ingredients that will elevate and enhance the raspberry flavor are framboise (raspberry liqueur) and dehydrated raspberries.

Melt butter and chocolate in the bowl of a double boiler or a heatproof bowl set over a shallow pan of simmering water. Stir well until fully melted and smooth. Remove from heat and stir in the jam and liqueur until fully incorporated. Pour the chocolate into a shallow pan, cover it with plastic wrap, and allow it to chill in the refrigerator for at least 4 hours or until very firm. Working with completely firm chocolate is critical, so be patient. The first time I attempted this recipe, I made it on a hot summer day in a non-air-conditioned apartment. Big mistake! The chocolate is much harder to handle when it is melting!

When the chocolate is firm, use a teaspoon or small ice cream scoop to scoop 1-inch pieces, shaping them into balls with your hands. Drop the chocolate pieces into a mixture of sugar and fine dehydrated raspberries, coating well. Return the truffles to the refrigerator to chill for up to 30 minutes before serving.

You may store them for up to two weeks, covered, in the refrigerator or up to 4 months in the freezer. Defrost frozen truffles in the refrigerator before serving. I like to refresh the coat of sugar before plating, as well.

Chocolate Raspberry Truffles in treat boxes.

Note: This post first appeared on September 17, 2010, titled Sweet Harmony. The recipe has been updated from the archives with updated content and photographs and improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Chocolate Raspberry Truffles

Chocolate Raspberry Truffles – a sweet harmony of chocolate and raspberry, and easy to make with chocolate, butter, and raspberry jam! A splash of raspberry liqueur and a dusting of sugar and freeze-dried raspberries elevate this elegant dessert.
Course Dessert
Cuisine American
Servings 24 servings
Calories 119kcal

Ingredients

  • 6 tablespoons unsalted butter
  • 1 1/3 cup semi-sweet chocolate chips
  • 1/2 cup raspberry jam or preserves
  • 3 tablespoons raspberry liqueur
  • 1.2 oz freeze-dried raspberries unsweetened
  • 1/3 cup granulated sugar

Instructions

  • Melt butter and chocolate in the bowl of a double boiler or in a heatproof bowl set over a shallow pan of simmering water. Stir well until fully melted and smooth.
  • While the chocolate is melting, pass the raspberry preserves through a sieve into a small bowl. Discard the seeds.
  • Remove the melted chocolate mixture from the heat and whisk in the raspberry preserve and liqueur until fully incorporated. Pour the chocolate into a shallow pan (I use an 8 x 12 pan), cover with plastic wrap, and allow to chill in the refrigerator for a minimum of 4 hours, or until the chocolate is thoroughly chilled.
  • Crush the freeze-dried raspberries into a fine powder using a food processor or mortar and pestle. Pass the raspberry powder through a sieve into a bowl to remove any seeds or large lumps. Stir the sugar into the raspberry powder.
  • Use a teaspoon or small ice cream scoop to form 1-inch pieces, shaping them into balls with your hands. Drop the chocolate pieces into the raspberry sugar mixture, coating well on all sides. Return the truffles to the refrigerator for 30 minutes or chill overnight before serving.
    You may store the truffles for up to two weeks, covered in the fridge, or up to 4 months in the freezer. 

Notes

Adapted from Chocolate, Williams-Sonoma Kitchen Library
Store the truffles for up to two weeks, covered, in the refrigerator or up to 4 months in the freezer. Defrost frozen truffles for a few hours in the refrigerator before serving. I like to refresh the coat of sugar before plating, as well.
Homemade truffles are lovely for gift giving! Be sure to let your recipient know to store the truffles in the refrigerator.

Nutrition

Calories: 119kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 64mg | Fiber: 1g | Sugar: 10g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Chocolate Raspberry Truffles

From Chocolate, Williams-Sonoma Kitchen Library

  • 6 tablespoons unsalted butter
  • 1 1/3 cup semisweet chocolate chips
  • 1/2 cup seedless raspberry jam
  • 3 tablespoons raspberry liqueur or framboise
  • 1/3 cup sugar

Melt butter and chocolate in the bowl of a double boiler or a heatproof bowl set over a shallow pan of simmering water. Stir well until fully melted and smooth. Remove from heat and stir in the jam and liqueur until fully incorporated. Pour the chocolate into a shallow pan (a 9×12 inch pan works fine), cover with plastic wrap and allow to chill in the refrigerator for a minimum of 3 hours, until very firm. Working with completely firm chocolate* is critical, so be patient.

When the chocolate is firm, use a teaspoon or small ice cream scoop to create 1-inch pieces, shaping them into balls with your hands. Drop the chocolate pieces into the sugar, coating well. Return the truffles to the refrigerator to chill for up to 30 minutes before serving. You may store them for up to two weeks, covered, in the refrigerator or up to 4 months in the freezer. Allow to defrost before serving. I like to refresh the coat of sugar before plating, as well.

* The first time I attempted this recipe, I made it on a hot summer day in a non-air-conditioned apartment. Big mistake! The chocolate is much harder to handle when it is melting!

Comments

Recipe Rating




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    • Liren

      LOL, Chandara, I am quite the sucker for labels and packaging too. There were several to choose from and I picked this because it’s Bay Area based and I adored the label design :)

      Reply
    • Liren

      Hi Denise! Really, you’re not surprised that I used to sing? Perhaps my personality gave it away :) And yes, chocolate and raspberries were definitely made for each other!

      Reply
  1. Brian @ A Thought For Food

    I was a chorus kid myself in high school (shocking, i know).

    I’m oogling over these truffles because not only do they look amazing, but I can only imagine that they taste incredible! I mean, how can you go wrong with chocolate and raspberries?!?! Brilliant, just brilliant!

    Reply
    • Liren

      Hi Brian, I’m a little late replying to comments. But you made me chuckle! I’m sure we would have been good chorus buds if we went to the same H.S. :)

      Reply
  2. Baking Serendipity

    These look delicious! Dark chocolate raspberry candies are my favorite at Christmas time. I’d feel ridiculously indulgent making these before the holidays begin. Totally worth it :)

    Reply
  3. Becky

    Chocolate with raspberry, what could be better. They look so good, and easy to make. I, too think that they would make wonderful holiday gifts, packaged in an exquisite container.

    Reply
  4. SMITH BITES

    Such a beautiful memory Liren! I used to sing years ago as well and when The Professor and I got married, we sang together for a while, but it’s been a long while now. And the truffles look divine!

    Reply
    • Liren

      Aw, did you really sing with the Professor? How precious! You should keep it up and sing together again!

      Reply
    • Liren

      Hi Jan! The mystery and intrigue goes away once you try this recipe – truffles are beautifully simple to make! Any good chocolate brand will work well. I have had good luck with Guittard and Ghirardelli. And of course, higher end chocolates will make it even more decadent.

      Reply
  5. Kath

    Wouldn’t these make great holiday gifts? Thanks for the recipe!

    And I loved reading about your singing days. It’s so much fun to listen to a good a cappella group.

    Reply
    • Liren

      Oh, yes, these truffles would make good holiday gifts. I did do that one year, and they survived mailing!

      Reply
  6. Jun Belen

    Oh my, it’s so cool what we discover about each other through our blogs… you can sing!! :-) Lovely truffles. Lovely post! Would there be singing in your dinner party? :-)

    Reply
    • Liren

      Hi Jun! Just getting to reply on these comments…I’m laughing because I should have made my dinner party really Pinoy with some karaoke, LOL.

      Reply
  7. CarolineAdobo

    It’s finally getting cool in here for me to make truffles, thanks for the reminder. I love making truffles, so easy yet gives great results!

    Reply
    • Liren

      Hi Kelsey! Yes, such simple ingredients make such a decadent treat!

      Reply
  8. norma

    What a talent to be able to carry a tune…I make dogs howl. These raspberry truffles and magical. One thing I learned years ago about being a parent…we often do embarass them…

    Reply
    • Liren

      LOL, Norma, I’m sure you do not make dogs howl when you sing!

      Reply
  9. Monet

    I love chocolate truffles, but I’ve never made them myself. I think that chocolate should always be paired with berries though, and you seem to have met that requirement quite well! Thanks for sharing your own experience with truffles and a wonderful recipe to try on our own!

    Reply
    • Liren

      Hi Monet! I remember the first time I tried making truffles – it was amazing how simple it is! You will love making them :)

      Reply
  10. Gitte

    Wow, Chocolate Raspberry Truffles. You know you had me at chocolate, then you said raspberry and now I want these for breakfast. Beautiful pictures as always.

    Reply
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