Dark Chocolate Raspberry Truffle
Jump to RecipeThese Dark Chocolate Raspberry Truffle Hearts are the perfect decadent treat to make for a loved one for those special occasions. They are easy to make and only made with 2 ingredients.
In our dark chocolate truffles recipe, we do not add any milk as the raspberry sauce makes the chocolate light and airy, like an actual chocolate truffle. We also prefer to add the chocolate mixture into silicon molds to set. So when we get close to Valentine’s Day, we use a heart-shaped silicon mold to make these delicious truffles. It’s festive and easy to do.
What are chocolate truffles?
Truffles are a type of chocolate confection that can be made with many ingredients, typically consisting of only chocolate and cream. Truffles can be made in molds or rolled into small balls, then airbrushed and sprinkled with or covered with cocoa powder, glitter, nuts, chocolate shavings, coconut, and more. Our recipe does not use heavy cream or any milk. Instead, we used a fresh raspberry puree to melt the chocolate and set the truffles in a mold. These are light and airy, like a truffle made with milk and chocolate.
🍫 Ingredients
These raspberry chocolate truffles require 2 simple ingredients and can be made in a pinch for those last-minute homemade treats.
- Raspberries. You can use fresh or frozen. We prefer frozen raspberries over fresh ones because they have a higher concentration of nutritional elements. We don’t recommend freeze-dried raspberries, raspberry extract, or any artificial flavors here. We want to use real raspberries in this recipe because we are using raspberry sauce instead of milk, as you will find in a traditional truffle.
- Chocolate Bar. We recommend using your favorite chocolate bar for this recipe. We love rich dark chocolate over milk chocolate, but both will work here. Be sure to grab 2 bars at the store so you have enough to make a whole batch of truffles.
🥣 Instructions
These truffle hearts are easy to make, and you must follow only a few simple steps to make this delicious sweet treat.
- Cook Raspberries. Add fresh or frozen raspberries to a small saucepan over medium heat and cook until they break down and a sauce forms.
- Chop Chocolate. Chop the chocolate bars into small pieces and add them to a bowl.
- Strain Raspberry Sauce. Carefully transfer the raspberry sauce over a wire mesh strainer over the bowl with the chopped chocolate. Use the back of a spoon or a spatula to push the raspberry sauce through, leaving behind the seeds.
- Make Raspberry Chocolate. Mix the raspberry sauce with the chopped chocolate using a spatula until it melts into a mixture. If the chocolate is not melting, add the bowl to the microwave for 10-second increments, or place the glass bowl over a double boiler to mix.
- Transfer to Molds. Add a spoonful of the melted chocolate truffle filling to the molds. Place the molds in the refrigerator to set the truffles for about 15-30 minutes.
- Decorate & Enjoy. Once the truffles are set, you can enjoy them as is or decorate them to make them more festive.
Recipe FAQs
Decorate truffles with extra chocolate drizzled on top and sprinkle them with freeze-dried raspberries for a festive look.
Another way to make truffles rich in raspberry is to add extra raspberry jam without the seeds to the centers before the truffles set; that way, when you bite into them, you have extra raspberry filling with each bite.
Homemade truffles are best when stored in an airtight container in the fridge for up to 2 weeks.
After mixing the melted chocolate with the raspberry sauce in a bowl, store the mixture in the fridge for 20-30 minutes, then scoop out truffles with a cookie scoop and roll them into a ball.
These Chocolate Raspberry Truffle Hearts are easy to make, decadent, rich, chocolatey, and delicious. They are the perfect treat to make for yourself or a loved one, and we hope you love our recipe. Enjoy! ♡
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Did you try our Dark Chocolate Raspberry Truffle recipe? Please leave a 🌟 star rating and let me know how it went in the comments below. I love hearing from you! ♡
Dark Chocolate Raspberry Truffle
- 2 cup raspberries fresh or frozen
- 180 grams dark chocolate bars chopped (2, 90g bars)
- Cook Raspberries. Add fresh or frozen raspberries to a small saucepan over medium heat and cook until they break down and a sauce forms.
- Chop Chocolate. Chop the chocolate bars into small pieces and add them to a bowl.
- Strain Raspberry Sauce. Carefully transfer the raspberry sauce over a wire mesh strainer over the bowl with the chopped chocolate. Use the back of a spoon or a spatula to push the raspberry sauce through, leaving behind the seeds.
- Make Raspberry Chocolate. Mix the raspberry sauce with the chopped chocolate using a spatula until it melts into a mixture. If the chocolate is not melting, add the bowl to the microwave for 10-second increments, or place the glass bowl over a double boiler to mix.
- Transfer to Molds. Add a spoonful of the melted chocolate truffle filling to the molds. Place the molds in the refrigerator to set the truffles for about 15-30 minutes.
- Decorate & Enjoy. Once the truffles are set, you can enjoy them as is or decorate them to make them more festive.
How could you make these without a mold?
Hi Frances, here’s how you can make these without a mold: After mixing the melted chocolate with the raspberry sauce in a bowl, store the mixture in the fridge for 20-30 minutes, then scoop out truffles with a cookie scoop and roll them into a ball.
How many grams should the chocolate bar be: 100g; 90g; 60g – chocolate bars come in all sizes. I see you have nutrition information well that would change depending on the number of grams for the bars. I am about to make them so a quick response would be greatly appreciated.
Hi Helene – We used 2, 90g chocolate bars. We like Chocolove Dark Chocolate the best, but any Dark Chocolate, 90 g bars work too. I will update our recipe card to make it clear. Enjoy!
Haven’t made yet…wondering what kind and size of chocolate bars? Thanks
I made this couple of days ago for a Valentine’s chocolate box, and my boyfriend loved it! I used Callebaut 811 instead of chocolate bars and it turned out awesome. His mom complimented me on smooth they were and they just melt in the mouth 🙂. Thank you for the recipe! Totally love it 🤩
Yay! So happy to hear, Sam! I’m glad you, your boyfriend, and his mom loved them! I will need to make these with Callebaut 811 now! Thanks ♡ – Tracey
I just made these and they turned out perfect! Thanks for the recipe.
Yay! Thanks for sharing, Diane! Glad you like them ♡ – Tracey