Raspberry Truffle Recipe

Cook raspberries

Place the raspberries and granulated sugar in a small saucepan over medium heat. Cook, stirring frequently, until the raspberries break down and become saucy, about 6–8 minutes. If using frozen raspberries, ensure they are thawed and drain excess liquid before heating; cook until most moisture has evaporated but mixture is still spoonable.

Strain seeds (optional for smooth texture)

Push the cooked raspberry mixture through a fine-mesh sieve into a bowl using the back of a spoon to remove seeds. You should have roughly 1/2 to 2/3 cup of sieved raspberry purée. Discard seeds and solids left in the sieve.

Combine with cocoa and cream

Return the sieved raspberry purée to the saucepan (or use a small bowl). Whisk in the unsweetened cocoa powder until smooth. Add the heavy cream, unsalted butter, and sea salt. Warm gently over low heat, stirring, until butter melts and mixture is glossy and homogeneous, about 1–2 minutes. Do not boil.

Chill until firm

Transfer the raspberry cocoa mixture to a shallow dish, cover with plastic wrap (press wrap onto surface to prevent skin), and refrigerate until firm enough to scoop, about 1.5–2 hours (or 45–60 minutes in the freezer, checking every 15 minutes).

Portion truffles

Using a small cookie scoop or teaspoon, portion the chilled mixture into 20–24 uniform mounds (about 12–14 g each). Quickly roll each mound between your palms to form a smooth ball. If the mixture is too sticky, chill the scooped mounds on a tray for 10–15 minutes before rolling. Place formed truffles on a parchment-lined baking sheet and refrigerate while you prepare the coating.

Temper / melt white chocolate

Place 6 oz of the chopped white chocolate in a heatproof bowl. Set the bowl over a small saucepan of barely simmering water (double boiler), making sure the bowl does not touch the water. Stir gently until the chocolate reaches about 110°F (43°C) and is mostly melted. Remove from heat. Add the remaining 2 oz of chopped white chocolate and stir until smooth and the temperature falls to about 88–90°F (31–32°C). If you prefer an easier method, microwave in 15-second bursts at 50% power, stirring between bursts, until melted and smooth, then add the reserved chocolate to help cooling/stabilizing.

Thin the chocolate

Stir in the vegetable oil (about 1 tsp) to thin the white chocolate slightly for easier dipping and a glossy finish. If necessary, warm briefly (a few seconds in microwave) to keep it fluid but avoid overheating.

Coat truffles

Using a fork or dipping tool, dip each chilled raspberry cocoa ball into the tempered white chocolate, tapping the fork gently to remove excess coating and allowing the truffle to drop onto a parchment-lined tray. Work quickly but gently—if the centers warm too much they will lose shape. If chocolate starts to thicken, rewarm slightly (a few seconds in microwave) to restore fluidity.

Decorate

While the coating is still wet, sprinkle a small pinch of freeze-dried raspberry powder onto each truffle for color and concentrated raspberry flavor. Optionally, dust a few lightly with cocoa powder for contrast. For a marbled look, melt a little dark or milk chocolate and drizzle lightly over some truffles.

Set and store

Allow the coated truffles to set at room temperature until the chocolate is firm, about 15–30 minutes (or chill 10 minutes in the refrigerator if your kitchen is warm). Store finished truffles in an airtight container in the refrigerator for up to 10 days or at cool room temperature for 2–3 days. For longer storage, freeze up to 2 months; thaw in refrigerator before serving.