Chocolate Truffles Filled with Raspberry Sauce

Raspberry Filled Chocolate Truffles Cupcake Savvy

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Chocolate Truffles Filled with Raspberry Sauce

These chocolate truffles filled with raspberry sauce are a perfect treat for chocolate lovers. The combination of rich dark chocolate and tangy raspberry sauce creates a delicious flavor balance. These truffles are easy to make and require minimal ingredients.

Prep Time 30

Chill Time 6

Total Time 6 30

Servings Truffle Domes

Calories 265kcal

Author Fay

INGREDIENTS

Raspberry Sauce Inserts

½ cup (½ cup) raspberry sauce store-bought or homemade

Chocolate Truffle Domes

150 g (5 2/7 oz) dark chocolate
75 g (2 ⅔ oz) cream any type, hot

Garnish

½ tablespoon (½ tablespoon) cocoa powder

INSTRUCTIONS

Before Starting

Choose two sets of silicone molds. One for the raspberry sauce inserts and one for the chocolate truffle domes.
Silicone molds are recommended for easy removal without damaging the truffles.
The raspberry sauce mold should be smaller than the dome mold. Silicone ice cube trays work well.
Use dome molds that are 2 inches wide.

Raspberry Sauce Inserts

Pour raspberry sauce into a small silicone ice cube tray.
Freeze overnight.

Chocolate Truffle Mixture

Place chocolate into a heat-proof bowl.
Pour hot cream (heated to just below boiling point) over the chocolate.
Let sit for one minute.
Mix well until the chocolate melts and the mixture is silky smooth without lumps. If lumps remain, microwave for 15 seconds and stir.
Let sit for 20-30 minutes to thicken slightly. Do not let the mixture set fully.

Assembling Filled Truffles

Half-fill the silicone domes 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 the excess ganache off the top and level the base of each dome.
Freeze overnight.

To Serve

Remove the domes from the silicone molds and place them on serving plates.
Refrigerate for a couple of hours before serving to allow the domes and raspberry sauce inserts to thaw.
Before serving, dust lightly with cocoa powder.

NOTES

Use high-quality dark chocolate for the best flavor.

Ensure the cream is hot but not boiling to prevent burning the chocolate.

If you don’t have silicone molds, use plastic wrap to line standard molds for easy removal.

Let the truffles thaw in the refrigerator to avoid condensation forming on the chocolate.

Store truffles in an airtight container in the refrigerator for up to one week.

NUTRITION