Chocolate Raspberry Truffles

A creamy, tangy raspberry truffle coated in semi-sweet chocolate. Give your galentine the gift of homemade truffles or add a fun element to your charcuterie board this Valentine’s Day!

Look at that vibrant color!

Chocolate Raspberry Truffles are a creamy, melt in your mouth truffle packed with tangy raspberry flavor and coated in chocolate. They get their raspberry flavor and stunning color from freeze dried raspberries.

These truffles are no bake, easy to make, and absolutely gorgeous! They are perfect for Valentine’s Day (or any day really) and are made with only 6 ingredients.

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What you need to make Chocolate Raspberry Truffles

Cream cheese – make sure it’s room temperature so it’s easier to mix, but don’t soften it as it will take longer for the truffles to set.

Butter – unsalted is preferred, but salted works just as well! Make sure the butter is room temperature, but again not softened too much so the truffles set faster and are easier to work with.

Freeze dried raspberries – you can find these at most grocery stores or buy freeze dried raspberries here.

Powdered sugar – adds sweetness while also firming up the truffle center.

Chocolate Chips – I used semi-sweet, but dark would be wonderful. You could also swap this out with a high-quality chopped chocolate.

Coconut oil – melt coconut oil with the chocolate. This will slow down the hardening process and thin out the chocolate making it easier to coat the truffles.

How to make Chocolate Raspberry Truffles

Start by creaming together the butter, cream cheese until smooth. Next, you’ll pulse the freeze-dried raspberries in a food processor or blender until it becomes a fine powder. Use a fine mesh strainer to remove the seeds if desired (I personally like the seeds).

Add the raspberry powder along with the powdered sugar to the mixture and beat until it’s combined and vibrant. Set this in the freezer for about 30 minutes.

Scoop out about 12 even globs of the raspberry mixture (you can use a small ice cream scoop or a tablespoon for this). Roll each glob into a ball, work quickly as the mixture becomes sticky and messy when in contact with warm hands.

Place on a baking sheet lined with parchment paper or wax paper. Transfer the baking sheet to the freezer and allow the truffles to set for 30 minutes.

When the time is almost up, line a separate pan with parchment or wax paper. Melt the chocolate and oil in a double boiler or in the microwave in 20 second intervals. Pour the chocolate into a short cup or measuring cup to make dipping the truffles easier.

Insert a toothpick into the truffle and dip carefully and quickly. Place each truffle on the clean baking sheet lined with paper. Transfer the baking sheet to the fridge, not the freezer (this will cause the chocolate to “sweat” once taken out of the freezer).

Let the truffles set in the fridge for another 30 minutes before enjoying. Store in an airtight container in the fridge for up to 1 week.

If you make Chocolate Raspberry Truffles, I’d love to hear what you thought of them in the comments!