28 Jan January 28, 2012

Raspberry Chocolate Truffles

Lynn Hawks 28 Candy Recipes, Chocolate 101

The CLASSIC TRUFFLE is a favorite confection of anyone who loves chocolate
.  Adding fresh fruits, chopped nutmeats and/or exotic flavorings extends your truffle variety and allows you to invent your very own flavor combinations.

If you have a favorite ganache recipe  or have made Gourmet Candy Maker’s Classic Ganache, here are some variaions that will really add sizzle and style to your assortments.



Infusing ganache or cream centers with added flavor or even additional ingredients requires just a few variations in a basic ganache recipe.

Adding fruits or berries like raspberries, blackberries or strawberries increases the liquid content so you simply increase the  chocolate used in your recipe.

Our basic recipe calls for 16 ounces premium semi sweet chocolate. Adding an additional 4 ounces of premium chocolate when adding 1 cup of fresh or fresh frozen fruit will keep the moisture content and liquidity in balance.

If you are adding finely chopped nuts like pecans, hazelnuts walnuts or black walnuts  all of which absorb liquid, simply add more heavy cream.  With a little experimenting you will find the precise measurements perfect for your taste and truffle consistency. Add equal parts of heavy cream to amount of chopped nuts; 1/2 cup nuts equals 1/2 cup more heavy cream. Gourmet Candy Makers Classic truffle Recipe calls for 1 cup heavy cream. Add an additional 1/2 cup to accommodate ½ cup chopped nuts.

Introducing a small amount of rum enhances every flavor from the chocolate to nut meats and fruits. You can also experiment with liquors like Chambord for Raspberry truffles or Amaretto for Orange truffles. Try Frangelico liquor for Hazelnut truffles, they are yummy!

A little goes a long way so start light and increase to your taste. If you prefer to avoid alcohol content, use a pure extract in its place but in a very small amount.  Again, a little goes a long way !!

By using fresh frozen fruit (always in season) and a dash of rum, this truffle is not only elegant but sophisticated and will definitely put your assortments in a whole new league.


  • 16 oz. PLUS 4 ozs. Dark chocolate
  • 1 Cup heavy cream
  • 1 Tsp. pure vanilla
  • 5 Tablespoons salted butter
  • 1 Cup chopped raspberries
  • 1 Tsp  White Rum  OR 1/2 Tsp Pure Raspberry extract.


Completely melt chocolate using microwave or double boiler.  Heat heavy cream on stove just until steaming, DO NOT boil.  Add hot cream to melted chocolate, stir thoroughly.  CHOP Raspberries to a uniform but a little chunky texture. Don’t blend or puree.  ADD pure vanilla, fresh raspberries, and rum or raspberry extract, blend thoroughly. Refrigerate until ganache is firm and scoopable, approx 2 hours.

Remove from refrigerator. Using a 1″ mellon baller or teaspoon, scoop into 1″ balls. Weight is approximately 1/2 ounce. Shapes are approx. 1 inch in diameter.  Recipe yield is approx. 72 truffles.  Roll until smooth and uniform, return to refrigerator to chill.

Temper chocolate for outer shell, prepare decorations as desired.  When truffles are fuly chilled and easy to handle, coat each truffle with tempered chocolate, decroate as desired. Allow to fully set and put in paper candy cups.

This is just ONE very simple taste variation. Share your recipes with us. We are always looking for new taste combinations. Enjoy!









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28 thoughts on “Raspberry Chocolate Truffles

  1. Tara Lidell says:

    Oh my gosh, raspberry mixed with chocolate is my absolute favorite … I’ve picked up so many new recipes the past few days (this one included). Thank you!

  2. Lynn says:

    Thank you! Hope you enjoy!

  3. Rita says:

    All sounds great! I gathered all my ingredients together re-read the instrutions. But it dosent say where the butter comes in. Or if it needs to be room temp. Thanks

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  5. Lynn says:

    WOW! Will check this out. Thank you for bringing this to my attention!! Butter is added to the melted dark chocolate, before you introduce the other ingredients.
    These truffles are CRAZY YUMMY!
    Thank you again for pointing this out.

  6. badillo says:

    I do like all this info very much I am new at making chocolate candy but here is all I need thank you

  7. Anita says:

    What’s the red decorating drizzle being used? The one I bought at the store does not harden? Help!

  8. Lynn says:

    It is actually compound coating (NOT real chocolate). It is very easy to use for decorating, tastes very sweet and comes is vibrant colors. Wiltons has a products called Melty’s. Buy it is craft stores. FYI: The ONLY time I use compound coating (NOT real chocolate) is for decorating. :0 Enjoy.

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  10. Maryann Cunningham says:

    Can you substitute raspberry jam for the fresh raspberries? Thank you.

  11. Mal says:

    will the raspberry make the chocolate spoil quicker?

  12. Lynn says:

    And yes you can use jams or preserves.
    Each is very sweet and will definitely have a flavor experience all its own.
    There is nothing quite like the fresh tartness of Raspberries. When unavailable, my suggestion is fresh frozen 🙂
    Happy Valentines Day!!

  13. Lynn says:

    Absolutely- so glad you asked. The berries, or any fresh fruit for that matter
    will begin to spoil after a few days. My suggestion is to use REAL fruit and explain to your guests or gift recipients that
    you do NOT use preservatives or stabilizers so eat and enjoy quickly (within 3-4 days) Happy Valentines Day!

  14. Tom says:

    This is my second time using this recipe. The first time worked wonders. This time I tried strawberries and white chocolate. It has been in the frig for 6 hours and it’s still not firm. What should I do?

  15. Liz says:

    I’m more interested in the flavor that the raspberries have. The ones we grow have an incredible flavor, but a lot of seeds.I want to use a puree. Can I, and should I use more or less than a cup?

  16. Marva says:

    How can you get the truffles from flattening on the bottom after dipping?

    In your Raspberry Truffle recipe video, you print Tbsp but then say tsp for flavoring, which measurement should I use?

    Thank you, wonderful site.

  17. Lynn says:

    Thank you Marva for contacting us and commenting. So appreciate the compliment and always happy to help. THANK YOU for catching the TYPO! One teaspoon is all you need… Extracts and oils are very strong.
    Re the flat bottom, When you hand roll or “coat” truffles or any soft center you will have a natural flat spot where they sit to harden…no way around it. To make it as small as possible use LESS chocolate which will decrease the “foot” created by excess chocolate. When you see perfectly round chocolates with NO top or bottom, they are coated on an enrobing machine or “panned” then chilled almost in mid air.
    You can certainly perfect your finished quality by coating very lightly several (two) times. Let me know hoe that works. Enjoy and thank you again for reaching out. Send us photos of your wonderful chocolates 🙂

  18. Lynn says:

    Absolutely. I would start with as there is MORE liquid and very condensed ingredients. Star with 1/2 cup, taste it, see if you like the texture and go from there. Too much puree may make your batch ultra soft but WOW… love the idea. Send us a photo of you finished Raspberry Truffles. Enjoy and thank you for contacting us.

  19. Lynn says:

    Hi Tom,
    Soft after 6 hours?.. your recipe may never harden… but that can be a wonderful thing if you can manage. If it hasn’t firmed up overnight try this:
    Scoop the chilled recipe into soft balls (It can get very messy) and FREEZE until firm enough to coat/dip in chocolate. If your batch is super soft, remove just a few at a time from freezer, coat then get another batch. Once they are totally coated you will LOVE the texture and flavor. Many chocolatiers advise NEVER coating frozen centers. While it can cause the shell to crack as they thaw, the ultra soft centers are worth the effort and will confound those that have the pleasure of biting into your amazing confection. “How did you make such a oozy-silky luxurious center”? I hear it often. IF the shells crack, lightly coat a second time… you will then be all set. LOVE the idea of white chocolate and strawberries. Send is a photo and your recipe if you don’t mind 🙂 ENJOY and thank you for sharing

  20. Lynn says:

    I use wordpress and thank you for the compliments

  21. Lynn Alexander says:

    Looks delicious. I want to make a raspberry filling for piping into a molded bonbon. Should be a little softer. How do you recommend adjusting the recipe. Can’t wait to try this.

  22. Claudette says:

    Hi- I was wondering if it is ok to use 20oz of Valhrona dark bittersweet 71% cacao chocolate all the way through? Or do I have to use semi sweet as well.

  23. Claudette says:

    Also, can I use fresh rasberries that havent been frozen or should I freeze them myself?

  24. Lynn Hawks says:

    Absolutely, the very finest way to add fruit… but, take special care to serve quickly as the berry fruit will literally rot and mold inside the truffle. Learned this the hard way 🙁 Merry Christmas and a very happy and SWEET New Year!

  25. Lynn Hawks says:

    Yes you can, sounds wonderful!

  26. Yvonne says:

    Hi, I’m new at candymaking and just got a polycarbonate mold which will be used to form molds. I’d like to fill with raspberry ganache and wonder what the texture should be like when chilled in order to be able to fill the molds properly. I’d like to use fresh berries pureed and strained. Any sugar to be added? I’ll be using Callebaut semisweet chocolate.

  27. Lynn Hawks says:

    Let the ganache warm up to the consistency you can easily work with. Then pipe into cells. You can also heat SLOWLY in the microwave to accelerate the process but be VERY CAREFUL in warming the ganache, it will burn.

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