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Double chocolate raspberry truffles on a light grey plate with red tulips in the background.

Double Chocolate Raspberry Truffles

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Prep Time: 30 minutes
Chill: 2 hours
Servings: 20 truffles

Ingredients

For the raspberry ganache:

  • 1 cup dark chocolate chips (see notes)
  • 1 cup raw cacao butter
  • 1 cup full-fat coconut milk (see notes)
  • ¼ cup maple syrup
  • 3 tbsp freeze-dried raspberry powder (see notes)
  • ⅛ tsp sea salt
  • 1 tsp 1 tsp vanilla extract (optional)

For the chocolate coating:

  • 1 cup dark chocolate chips
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil

Optional garnish:

  • 1 tsp freeze-dried raspberry powder

Instructions

For the Raspberry Ganache:

  • Melt the Chocolate and Cacao Butter: In a double boiler or a heatproof bowl set over a pot of simmering water (make sure the water doesn't touch the bottom of the bowl), gently melt chocolate chips and raw cacao butter together, stirring until smooth.
  • Add Coconut Cream and Maple Syrup: Once melted, remove from heat and whisk in 1 cup of coconut cream and maple syrup until the mixture is well combined and silky.
  • Incorporate Raspberry Powder: Stir in 3 tablespoons of freeze-dried raspberry powder until evenly distributed through the ganache.
  • Chill: Pour the ganache into a shallow dish and refrigerate for at least 2 hours or until the mixture is firm enough to scoop and shape.
  • Shape Truffles: Once the ganache firms up, use a melon baller or small scoop for portioning. Dust your fingers with cacao powder to avoid sticking, and gently roll the portions into balls—they don’t need to be perfect.
  • Optional: Place them on a parchment-lined tray and freeze for 30 minutes to firm up, if needed.

For the Chocolate Coating:

  • Melt it down: While the truffles are chilling, prepare the coating by melting the chocolate chips, maple syrup, and coconut oil together in a double boiler or a similar setup as before, stirring until smooth.
  • Dip Truffles: Once the truffles are firm, dip each one into the chocolate coating using a fork or toothpick, letting any excess chocolate drip off before placing them back on the parchment paper.
  • Chill to Set: Allow the truffles to chill in the fridge for about 15 minutes or until the coating is set.

Optional Garnish:

  • Add a Dusting of Raspberry Powder: Lightly dust the truffles with freeze-dried raspberry powder for a beautiful and tasty finish.

Notes

  • Chocolate Types. This recipe has been tested with Hu Kitchen Organic 70% Dark Chocolate Baking Chips. Note: if the chocolate splits, the heat used is too high.
  • Cacao Butter. This recipe also works with cocoa butter. Feel free to swap the use of cacao butter for another cup of chocolate chips for less ingredients.
  • Coconut Milk. Opt for full-fat coconut milk that’s naturally creamy and smooth upon opening. Brands that are chunky or separated will result in a truffle that’s gritty.
  • Truffle Texture. Use less coconut milk if you’d like a more solid truffle ganache.
  • Speed it up? Skip the chocolate coating and roll the ganache in the extra raspberry powder.
  • Finding Raspberry Powder. The freeze-dried raspberry powder can be found online at retailers like Amazon. If you can only find whole freeze-dried raspberries, pulse them in a clean coffee grinder, food processor or blender until broken down into a powder.