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Raspberry chocolate truffles

A recipe for chocolate truffles laced with lush raspberry and a cacao crunch.

By Emma Knowles
  • 20 mins preparation
  • 5 mins cooking (plus chilling)
  • Serves 20
  • Print
Raspberry chocolate truffles
A chocolate hit laced with lush raspberry and cacao crunch ends a meal on a rich note.


  • 200 ml pouring cream
  • 30 ml raspberry liqueur, such as Framboise or Chambord
  • 340 gm dark chocolate (55%-65% cocoa solids), finely chopped
  • 100 gm raspberries, coarsely crushed
  • 2 tbsp cacao nibs (see note)
  • Dutch-process cocoa, sieved, for coating


  • 1
    Bring cream and liqueur just to the boil in
    a saucepan over medium-high heat, then remove
    from heat, add chocolate, stand for 5 minutes,
    then whisk until smooth. Add raspberries and
    cacao nibs, stir to combine, pour into a container
    and refrigerate until chilled and firm (4-5 hours).
  • 2
    Roll heaped teaspoonfuls of mixture into balls,
    or shape into rough quenelles with two dessert
    spoons dipped in hot water. Toss straight into
    cocoa, roll to coat, then transfer to a container
    and refrigerate until required.


Note Cacao nibs are available from select health-food shops and supermarkets.