Belgian Chocolate Raspberry Truffles

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.

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. 

Serving Homemade Chocolate Truffles for a Tea Party

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.

 

Ingredients for this Recipe

  • 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

Special Ingredients for this Recipe

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

Ingredients to Make This Recipes

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.

Adding the Heated Cream to the Chocolate Pieces

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.

Adding the Freeze-Dried Raspberries to the Chocolate

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

Forming 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.

Coating the Truffles

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.

Storing the Truffles in an Airtight Container

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. 

Serve Chocolate Truffles at a Valentine Tea Party

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. 

 

Recipe for Belgian Chocolate Raspberry Truffles

Belgian Chocolate Raspberry Truffles

This homemade truffle recipe is easy to make and will delight those served. Rich Belgian chocolate candy with just a hint of raspberry. So yummy!
5 from 3 votes
Print Rate
Course: Candies
Cuisine: France
Keyword: Belgian Dark chocolate, Chocolate Melting Wafers, Freeze-Dried Raspberries
Prep Time: 25 minutes
Cook Time: 10 minutes
Resting - Refrigeration: 14 hours 15 minutes
Total Time: 14 hours 50 minutes
Servings: 12

Equipment

Glass Mixing Bowls
Mini Scoop Size 100
Waxed Paper
Baking Sheet

Ingredients

  • 1 1/3 cups Belgian Dark Chocolate
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter room temperature
  • 2 tablespoons freeze-dried raspberries crushed
  • 10 oz dark chocolate melting wafers for coating
  • 1/2 cup Dutch-process Baking Cocoa Powder for coating

Instructions

  • 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 begins to boil. You'll see bubbles at the edge of the pan when this happens. (Do not allow the cream to come to a full boil.) 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. Be sure to soak your hands in icy cold water and thoroughly pat dry to aid with this problem.
  • Refrigerate the candies for 30-40 minutes before coating.

Coat the Truffles

  • To coat the truffles, use either a 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 waxed paper.
  • 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.
  • This recipe will make 20-24 truffles.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 324kcal | Carbohydrates: 27g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 24mg | Potassium: 66mg | Fiber: 6g | Sugar: 17g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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4 thoughts on “Belgian Chocolate Raspberry Truffles”

  • 5 stars
    I never thought of adding the freeze-dried fruit, that is brilliant. I am a chocolate lover too, so I am making these truffles just for myself.

    • I hope you will enjoy them as much as we did! I’m ready to make another batch myself! The freeze-dried raspberries really do add so much flavor to the truffles.

  • 5 stars
    Like you, I’m a big fan of chocolate candies! These Belgian chocolate truffles look so so good. I love how you’ve coated or decorated them in different ways. I’m not sure if I can find Belgian chocolate locally but there are very good Italian chocolate makes I can use instead.

    • Any of your favorite chocolate will work for coating. I would recommend from 67-70% dark cacao. As for coatings, choose whichever you like best. The powdered cocoa is supposed to resemble a real truffle. Ha ha! Enjoy!

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