February 11, 2022

Belgian Chocolate Raspberry Truffles

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It’s no secret that I love chocolate candy, especially Dove Dark Chocolate and Chocolate Truffles. One of my favorite truffles is made by Russell Stover, but it’s hard to find them. This year, I decided to try and make my own, and they didn’t turn out half bad, if I do say so myself! In fact, these Belgian Chocolate Raspberry Truffles are quite yummy! Perfect for a tea party, wine tasting, or even to give as a gift.

(Post modified on 12/6/23.)

I’ve never dabbled much with making candy. Like my mom, I have a few family recipes that I make each Christmas, but overall, it’s not a craft I spend much time with.

Mostly, because it intimidates me. Especially when I watch a movie where the actress spreads chocolate out on a marble counter and nimbly and efficiently smears the candy around in it and it comes out looking like it came straight from a chocolate factory. Yeah, that’s probably not going to happen in my kitchen. At least, not on purpose. See my limited number of Candy Recipes Here.

That’s why I like this truffle recipe. It’s easy! And the candy came out looking at least half-way professional. I will mention, however, that it does take some time for the setting of the chocolate between each step, so you’ll want to keep that in mind if you try to make these at home.

More Chocolate Candies to Enjoy

Ingredients for Belgian Chocolate Raspberry Truffles

(See the full recipe at the bottom of this post.)

Belgian Dark Chocolate
heavy whipping cream
butter (I used salted)
freeze-dried raspberries (crushed)
dark chocolate melting wafers (for coating)
Dutch-process Baking Cocoa Powder (for coating)

A Note about Ingredients

I bought the Belgian Dark Chocolate at Aldi and ordered the freeze-dried raspberries online from Amazon.

The melting wafers and cocoa powder are Ghirardelli brand.

You may also opt to sprinkle more freeze-dried crushed raspberries on top, or drizzle with melted white chocolate for decoration.

Instructions for Making This Recipe

Gather your equipment and ingredients so that you have everything close by on the counter or table.

Prepare the Ingredients

Using a rolling pin, crush the freeze-dried raspberries into a fine powder.

Place the Belgian dark chocolate pieces in a medium glass bowl.

Make the Chocolate Candy

In a small saucepan, heat the heavy whipping cream over low heat until the cream starts to boil. You’ll see bubbles at the edge of the pan when this happens. Remove from heat.

Add the softened butter to the heated cream and stir to combine.

Pour cream over the chocolate pieces. Allow to set for 5 minutes. Stir to combine. If needed, place bowl in microwave and heat for 15 second increments until chocolate has completely melted, stirring between each heating. The chocolate should be smooth and silky.

Stir in the crushed freeze-dried raspberries until well combined. Place uncovered in refrigerator for 60-90 minutes until firm and scoopable.

Form the Truffles

Line a baking sheet with waxed paper. Using a mini cookie scoop (mine is equal to 2/3 tablespoon), begin scooping the chocolate mixture into balls. Place on waxed paper.

If you don’t have a scoop, you may use a spoon and roll with your hands, although this can be quite messy.

Refrigerate for 30-40 minutes before coating.

Coat the Truffles

To coat the truffles, use either 10 oz. package of dark chocolate melting wafers or 1/2 cup Dutch-process baking cocoa powder. Or both.

Follow package directions for melting the chocolate wafers by heating in the microwave for 30 seconds at a time until completely melted and smooth. Stir between each heating.

Using two forks, dip the truffles into the melted chocolate or lightly roll in the cocoa powder. Place on a baking sheet lined with wax paper.

Allow the candies to set for at least 10-12 hours before serving. Once the truffles have hardened, you may place them in candy liners, if desired, and then inside a tightly-lidded container. Tin containers work well for this.

Store Belgian Chocolate Raspberry Truffles in an airtight container for up to 10 days in a cool, dry place. You may also freeze them in an airtight container for up to 3 months. Allow the truffles to thaw overnight in the refrigerator before serving.

It is not recommended to store chocolate truffles in the refrigerator as this may dry out the chocolates faster than at room temperature. If you need to store the chocolates for a long time, opt to freeze them in a tightly wrapped and sealed container.

This recipe will make 20-24 truffles. Package for gift-giving or serve at your next tea party or wine tasting.

Wine Pairing Suggestions – Try serving these truffles with a dry Riesling or Moscato, or a light pinot noir or merlot. A tawny or ruby port will also go well with these dark chocolate truffles.

See More Candy Recipes Here. Browse Tea Party Ideas Here. View Chocolate Recipes Here.