Chocolate Raspberry Truffles

Slightly sweetened with Raspberry, these truffles are going to be great on a dessert table or for a midnight snack.

Preparation 30 mins
Total Time 0:30


  • 1 cup fresh Raspberries
  • 1 pound semisweet or bittersweet chocolate, chopped
  • 1 1/2 cup heavy cream
  • pinch salt
  • 1/2 cup unsweetened dutch-processed cocoa powder
  • 1/2 cup chopped macadamia nuts


  1. Mash the berries in a fine food strainer or food mill. Press the berries with a fork or wooden spoon to release the juice and pulp, but retain the seeds. Set the juice aside and throw away the seeds.
  2. Place the cream into a small pot and bringing to just to a boil. Pour the hot milk over the chopped chocolate and let it sit for 5 minutes to melt and soften. Whisk chocolate until smooth and completely melted, then stir in the raspberry puree.
  3. Transfer the chocolate to a plastic container with a lid an refrigerate at least 3 hours or overnight.
  4. Use a 1 tablespoon cookie scoop or melon baller to scoop out and shape the truffles. Give them a little roll in your palms and then coat them in the cocoa powder or nuts.
  5. Place into a plastic container with lid and store in the fridge for up to a week.


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