Raspberry Pistachio Truffles With Dark Chocolate: Tips For Smooth Shells

Written by Bhavana Verma | October 6, 2025

Parties become more exciting with chocolate treats served on the dessert table. Out of all the desserts, the one that people will reach out for the most is the bite sized chocolate treats. They are easy to grab, and you can enjoy the party while munching on some goodies and delighting in the flavour as you dance, chat with friends, and soak in the joyful atmosphere. Bite-sized treats are also perfect to pair with drinks and make up for a great party starter.

This recipe will teach you how to make fruity chocolate truffles with the center filling of a raspberry and a crunchy coating of pistachios. When the fruitiness of raspberries and the nutty essence of pistachios collide, the pleasure becomes immense. Pistachios and chocolate both have a slightly bitter flavor, which highlights the fruity sweetness of raspberries, making every bite extremely satisfying. This combination is perfect for occasions when you want something out of the box,and have less time to prepare the treat. Check out the recipe and follow the tips below to achieve a smooth and glossy chocolate finish.

Ingredients:

For the Ganache Centers:

• 150 g good-quality dark chocolate (60–70% cocoa), finely chopped
• 100 ml heavy cream
• 30 g unsalted butter, room temperature
• 40 g pistachios, finely chopped
• 20 g freeze-dried raspberry powder (or 30 g raspberry purée reduced to a paste)
• Pinch of sea salt

For the Shells:

• 250 g couverture dark chocolate (for tempering)
• Optional garnish: crushed pistachios, raspberry dust

Method:

Step 1: Make the Ganache

Heat cream in a small saucepan until it simmers. Once it starts to simmer, remove from the heat. Add chopped chocolate in a bowl and pour the cream over it. Let it sit to melt the chocolate, and once the chocolate has melted, stir to dissolve the remaining lumps. Stir in butter to give a glossy touch. Now, fold in the raspberry powder or paste,, along with the chopped pistachios and a pinch of sea salt. Cover the bowl and refrigerate for 2 to 3 hours until it is firm.

Step 2: Shape the Core

Take a small round spoon and scoop out even portions of the chocolate. Roll it into small, smooth balls without letting it crack. Place on a lined baking sheet and then refrigerate for 30 minutes to help them firm up and settle. Dust with cocoa powder and brush off excess before dipping.

Step 3: Temper the Chocolate for the Shell

Melt ⅔, about 165 g of the chocolate, over a hot water bath until it reaches 45–50°C. You can do this on the stovetop. Once heated, remove from the heat and add the remaining finely chopped chocolate, approx 85 g, and stir continuously until it cools down to 31–32°C. This range is necessary for tempering, as the chocolate will form white streaks if the temperature is disturbed.

Step 4: Coat the Truffles

Drop each chilled truffle center into the tempered chocolate. Use a fork to coat the balls evenly, then remove them. Tap to remove excess chocolate and place on a silicone mat or a parchment-lined tray. Sprinkle pistachios while the chocolate is still wet and dust raspberry powder for a pink tint.

Step 5: Finish & Store

Let the truffles set at room temperature until they are firm and glossy. If you refrigerate it, the texture might be ruined with the sudden temperature drop. It will also cause moisture bloom, which forms white streaks in the chocolate. Store in an airtight container in a cool and dry place for up to 10 days.

Easy Tips To Make The Smoothest Shell Ever:

1. Chocolate Preparation (Tempering Is Key)

Use a good quality couverture dark chocolate with 60–70% cocoa. This chocolate melts smoother and gives a glossy and shiny coat after setting. Temper the chocolate properly as it controls the cocoa butter crystals and prevents the chocolate from forming streaks. Always remember to not keep chocolate too hot while dipping, it should be fluid at room temperature and if it thickens, just heat it up slightly.

2. Truffle Surface Prep

Chill your raspberry-pistachio ganache centers until firm. Make sure to form smooth balls; otherwise, irregular shapes may make it look uneven,, and the chocolate will not set smoothly. Dusting with cocoa powder lightly will soak the moisture and water bubbles from the core, which is essential before dipping. This helps chocolate to cling evenly, keep it from falling off, and prevents bubbling.