• 1 1/3 cups Belgian Dark Chocolate Pieces
  • 1/2 cup heavy whipping cream
  • 2 tablespoons salted 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


0 Mins

Cook Time

0 Mins

Prep Time

Recipe Description

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. 

Recipe Directions

  • 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.