Chocolate Truffles Filled with Raspberry Sauce

Why Chocolate and Raspberry Are a Perfect Pair

Chocolate and raspberry sauce taste great together. The sweet, rich chocolate and the tart, fruity raspberry sauce make a perfect match. The flavors balance each other out, so neither one is too strong.

The textures also work well together. The smooth chocolate melts in your mouth, while the raspberry sauce adds a juicy burst. This makes each bite interesting and delicious.

Both chocolate and raspberries have good stuff like antioxidants, so this treat isn’t just tasty—it’s also a bit healthy. Enjoy them in desserts for a satisfying mix of sweet and tangy flavors.

Ingredients In Raspberry-Filled Chocolate Truffles

Raspberry Sauce Inserts:

• ½ cup Raspberry Sauce (store-bought or homemade). Provides a tangy, fruity center for the truffles, balancing the richness of the chocolate with its tart flavor. I have the perfect recipe for homemade Raspberry Sauce!

Chocolate Truffle Domes:

• 150g Dark Chocolate (5.3 oz). Forms the main structure of the truffles, offering a rich, smooth, and slightly bitter flavor that pairs well with the raspberry sauce.
• 75g Hot Cream (2.6 oz). Melts the chocolate and creates a ganache, which gives the truffles a creamy, smooth texture.

Garnish:

• ½ tablespoon Cocoa Powder. Adds a finishing touch to the truffles, enhancing the chocolate flavor and providing a slightly bitter contrast to the sweet and tart interior.

How To Make Raspberry-Filled Chocolate Truffles

Before Starting:

Choose two sets of silicone molds: one for the raspberry sauce inserts and another for the chocolate truffle domes. Silicone molds are ideal because they allow for easy removal without damaging the truffles. The raspberry sauce mold should be smaller, like a silicone ice cube tray. For the truffle domes, use molds that are 2 inches wide.

Raspberry Inserts:

Start by pouring the raspberry sauce into a small silicone ice cube tray. Freeze this tray overnight to ensure the raspberry inserts are solid and ready to use when you assemble the truffles.

Chocolate Truffle Mixture:

Place the dark chocolate in a heat-proof bowl. Heat the cream until it is just below boiling, then pour it over the chocolate. Let it sit for one minute to allow the heat from the cream to begin melting the chocolate.

Stir the mixture until the chocolate is fully melted and smooth. If you find any lumps, microwave the mixture for 15 seconds and stir again. Allow the mixture to sit for 20-30 minutes to thicken slightly, but don’t let it set completely.

Assembling the Truffles:

Half-fill the silicone dome molds with the chocolate truffle mixture. Remove the frozen raspberry inserts from their molds and place one insert on top of each half-filled ganache dome, pressing gently.

Add more ganache to cover the raspberry insert and fill the domes to the top. Use an angled spatula to scrape off any excess ganache and level the base of each dome. Freeze the domes overnight to set the truffles completely.

To Serve:

When you’re ready to serve, remove the truffle domes from the silicone molds and place them on serving plates.

Refrigerate them for a couple of hours to allow the domes and raspberry sauce inserts to thaw properly. Just before serving, lightly dust the truffles with cocoa powder for an elegant finishing touch.

Pro Tips

1. Use Quality Chocolate: Choose a high-quality dark chocolate that you enjoy eating. It will make a big difference in the flavor of your truffles.
2. Heat Cream Gently: When heating the cream, make sure it’s hot but not boiling. Boiling cream can scorch and affect the taste of your truffles.
3. Check for Lumps: If your chocolate mixture has lumps after stirring, microwave it for 15 seconds and stir again until it’s smooth.
4. Freeze Inserts Overnight: Make sure the raspberry inserts are fully frozen before using them. This helps them stay intact when you add them to the truffle mixture.
5. Level the Truffles: Use an angled spatula to level the tops of the truffles. This ensures they have a flat base when you remove them from the molds.
6. Thaw Properly: Allow the truffles to thaw in the refrigerator for a couple of hours before serving. This prevents condensation from forming on the chocolate.
7. Storage: Store your truffles in an airtight container in the refrigerator. They’ll stay fresh for up to a week.

A Few Delicious Recipe Variations

1. White Chocolate and Lemon: Swap dark chocolate with white chocolate and use lemon curd instead of raspberry sauce for a bright, zesty flavor.
2. Milk Chocolate and Caramel: Use milk chocolate for a sweeter truffle and fill with a small dollop of caramel sauce for a rich, creamy center.
3. Dark Chocolate and Orange: Add a few drops of orange extract to the chocolate ganache and use orange marmalade as the filling for a citrus twist.
4. Nutty Delight: Mix finely chopped nuts (like hazelnuts or almonds) into the chocolate ganache before filling the molds. Use a nut-based filling like almond butter instead of fruit sauce.
5. Spicy Kick: Add a pinch of cayenne pepper or cinnamon to the chocolate ganache for a warm, spicy flavor. Fill with a spicy fruit chutney.
6. Alcohol-Infused: Add a splash of your favorite liqueur (like Grand Marnier, Baileys, or Amaretto) to the chocolate ganache for an adult twist. Pair with a matching liqueur-infused filling.

More Chocolate Treats You Might Like

• Mini Chocolate Mousse Cakes
• Toblerone Mini Cheesecake Dessert Cups
• Eggless Chocolate Pudding Pots
• Ladyfinger Eclairs
• Eggless Chocolate Lava Cake

More Chocolate Truffle Desserts - Video Tutorials

• 2 Ingredient Chocolate Ganache Truffle Kisses
• Easy Rustic Chocolate Truffles
• Chocolate Truffle Kisses with Raspberry Sauce