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Chocolate Raspberry Truffles

These Chocolate Raspberry Truffles are perfect for a romantic Valentine’s Day date night. Pair this easy dessert with your favorite champagne!


Chocolate Raspberry Truffles on a serving plate

Happy (finally) February! Am I the only one who feels like January lasted about 3 1/2 months? Seriously, It seems like Christmas was ages ago now! To celebrate the turn of a new month, I’ve decided to share a sweet Valentine’s treat with you all! These Chocolate Raspberry Truffles are perfect for a romantic date night!

I’ve mentioned previously that Matt and I don’t really do Valentine’s Day, but I think we would break tradition for these bad boys.

If you’ve never made truffles, they’re so easy! You have to get your hands a little dirty, but that’s part of the fun of it. You could even make them together as a couple while sipping all the champagne. Wait, maybe I do like Valentine’s Day after all!

Check out my Small Batch Sugar Cookie Bars with Cherry Cream Cheese Frosting for V-Day also!

truffles in plate of cocoa

truffles being dusted with freeze dried raspberry crumbs

Chocolate Raspberry Truffles on a serving plate

Chocolate Raspberry Truffles on serving plate

Chocolate Raspberry Truffles on serving plate

Chocolate Raspberry Truffles
Yield: 30-40 Truffles

Chocolate Raspberry Truffles

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes

Want to impress your significant other? Whip up a batch of these delicious Chocolate Raspberry Truffles and you'll be sure to have a successful date night.


  • 14oz dark chocolate, finely chopped
  • 1/3 cup heavy cream
  • 1/2 cup Chambord ( raspberry liqueur)
  • 3 tbsp cocoa powder
  • 1/2 of a 1.25oz bag freeze-dried raspberries


  1. Add chopped chocolate to a heatproof bowl.
  2. Put the cream and the Chambord in a small saucepan and heat on medium-low heat, until bubbles start to form around the edge. Do not let boil.
  3. Pour over the chopped chocolate and let sit for 45 seconds
  4. Whisk until smooth.
  5. Chill in the fridge for 30 minutes to set.
  6. While the mixture is chilling, pulse the freeze-dried raspberries in a food processor until powdery. Add the powder to a shallow dish. In another dish, add cocoa powder.
  7. Line a cookie sheet with wax paper or a Silpat.
  8. Once the truffle filling is solidified, you can begin to scoop. Scoop out the truffles using a spoon and roll into 1" balls. This can get messy, but you can also spray your hands with nonstick spray or wear gloves to do the dirty work.
  9. Roll half of the balls in the cocoa powder and the other half in the raspberry dust and place on your prepared cookie tray.
  10. Chill for another 30 minutes
  11. Store in an airtight container in the fridge for 3-4 days.

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