Chocolate Raspberry Truffles

Plump raspberries filled with a smooth milk chocolate ganache, coated in rich dark chocolate. The sweet ganache plays off the tartness of the raspberry and the richness of the dark chocolate to give you a flavour  filled little triumph.

  1. Wash and dry the raspberries very thoroughly, especially the centre. Sit them hole side up in an ice cube tray.
  2. Chop the milk chocolate into very small pieces. Heat up the cream, in a saucepan, until just before it simmers. Remove from the heat and chuck in the chocolate. Stir until combined to make your ganache. Set aside in a cool place for 5-10 minutes until it starts to firm up.
  3. Pipe the ganache into the centre of the raspberries. Cover with cling-film and pop into the freezer for 20minutes.
  4. Meanwhile, take a small tray and place some greaseproof paper in its base. About 10 minutes before removing the raspberries melt 100g dark chocolate in a heatproof bowl over barely simmering water- or use a microwave. Allow to cool slightly.
  5. Remove the raspberries from the freezer and coat completely in the dark chocolate, shake off the excess and place onto the tray. Pop this back into the freezer for 15 minutes until set and chilled. At this point you can serve straightaway or place in the fridge until desired.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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