These Chocolate Truffle Raspberries are fresh raspberries filled with a simple ganache. They rival chocolate covered strawberries!
I first made raspberry truffles for these Chocolate Raspberry Truffle Cupcakes. I loved the idea of filling a fresh raspberry with ganache.
When my oldest daughter requested Raspberry Truffle Macarons for her birthday, I had some leftover ganache and fresh raspberries and decided to make these Chocolate Raspberry Truffles.
I used my favorite basic ganache with dark bittersweet chocolate.
While we love Chocolate Covered Strawberries around here, these truffled raspberries give them a run for their money!
Jump to:
Prepare the Raspberries
Wash the raspberries with cold water. Place them upside down on a single layer of paper towels to drain and dry.
Make the Ganache
Melt the chocolate at 50% power in the microwave in 30 second intervals, stirring each time, until just melted and only warm not hot.
Bring the cream just to a boil then immediately remove from heat and pour over the melted chocolate.
Stir gently until completely mixed and ganache is smooth and shiny.
Allow the ganache to cool at room temperature, stirring occasionally, until it reaches a pipeable consistency.
Fill the Raspberries
Once the ganache is thick enough to pipe, transfer it to a disposable piping bag. Cut off the tip so the opening is about the same size as the opening in a fresh raspberry.
Pipe ganache into each raspberry until very full. Transfer filled raspberries onto waxed paper. Refrigerate to set.
Optional Decoration
To give the truffles a little sparkle, you can use your thumb and pointer finger to pick up some edible gold or pink glitter and sprinkle it over the raspberries.
The gold makes a nice contrast with the deep red raspberries.
The pink glitter looks almost silver but is just as beautiful.
For more solidly sparkly berries, use a food grade paintbrush to brush the dust across the surface of the berries or even roll them in the dust.
Storage
Store the raspberries on a single layer of paper towels in an airtight container in the refrigerator for 1-2 days.
Gluten Free Option
These raspberry truffles are naturally gluten free.
📖 Recipe
Chocolate Truffle Raspberries
Ingredients
- 1 pint fresh raspberries
- 2 ounces bittersweet chocolate (chopped, see note)
- ¼ cup heavy cream
Instructions
- Rinse the fresh raspberries and transfer them to a baking sheet lined with paper towels. Gently shake the berries around to remove excess water.1 pint fresh raspberries
- Melt the chocolate in a microwave safe bowl at 50% power in 30-second intervals, stirring after each time, until just melted.2 ounces bittersweet chocolate
- Bring the cream just to a boil in a small saucepan. As soon as it bubbles, immediately pull it from the stove and pour it over the melted chocolate.¼ cup heavy cream
- Carefully stir with a small spatula until ganache is smooth.
- Allow the ganache to cool at room temperature (do not refrigerate) until it has thickened slightly, enough to be piped through a pastry bag.
- Once it has reached the proper consistency, transfer the ganache to a pastry bag and pipe into the center of the clean raspberries. Set them on a piece of waxed paper and refrigerate at least 15 minutes to set.
- Store the raspberries in a single layer on top of a paper towel lined container with a lid. Enjoy within a couple days for best results.
Leave a Reply