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Recipe: Dark chocolate and raspberry truffles

Truffes framboises
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Recipe for 30 truffles:

Required accessories:


  • Small mixing bowl

  • Rubber spatula

  • Sieve

  • Waxed paper

  • Pastry bag and 12mm round nozzle



  • 65 gr. fresh or frozen raspberries

  • 65 ml of 35% cream

  • 15 ml corn syrup

  • 15 ml of butter

  • 130 gr of Cacao Barry 58% bittersweet chocolate in pastilles *

  • 50g Dutch cocoa powder *




  1. Place chocolate in a bowl;

  2. Bring raspberries, cream, corn syrup and butter to a boil;

  3. Optional: For creamy truffles, sieve this mixture to remove the seeds. Take care to collect all the pulp under the sieve;

  4. Pour over chocolate and let sit 2 minutes;

  5. Mix to melt the chocolate and obtain a homogeneous ganache;

  6. Refrigerate, mixing regularly until you obtain a thick, holding dough;

  7. Place in the piping bag and make small balls on the waxed paper or place in small balls on the waxed paper using a small spoon. Refrigerate;

  8. Form round balls in the palm of your hand and roll in the cocoa.

Storage: 5-7 days in the refrigerator in an airtight container.


Dip the truffle balls in tempered couverture chocolate before putting them in the cocoa. Coated in this way, they will keep much longer. (3-4 weeks in the refrigerator)

* Available at Érico in our selection of products for preparing pastries and chocolates


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