Cozy, Creamy, and a Little Fancy
This Raspberry Truffle Creamer is like a little hug in your morning coffee.
It’s rich, smooth, and just the right balance of sweet from fresh raspberries and deep, dark chocolate.
It’s one of those recipes that feels indulgent but is super easy to make.
I first whipped this up during a cold weekend morning when I wanted something café-level good without leaving the house. Now it’s a regular favorite.
🍫 Why I Love This Recipe
There’s just something magical about raspberry and dark chocolate together. This creamer makes my morning coffee feel like dessert.
- Tastes like a raspberry truffle, but in a cup
- Easy to make ahead and store for the week
- Pairs with hot coffee, iced lattes, or even drizzled over oatmeal
- You can control how sweet or rich you want it
⏱️ Recipe Info
Servings: About 10–12 servings
Cook Time: 15 minutes + cooling
Total Time: 25 minutes
🍓 What You’ll Need
- 1 cup fresh raspberries (or frozen, thawed)
- 1/3 cup dark chocolate chips (60–70% cocoa)
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Pro Tips
- Use high-quality chocolate—it melts smoother and tastes better.
- Strain well to remove all raspberry seeds for the creamiest result.
- Let it cool fully before storing—it’ll thicken slightly in the fridge.
- Add the vanilla at the end so it doesn’t cook off.
- This doubles beautifully if you want to make extra!
🔧 Tools You’ll Need
- Medium saucepan
- Whisk
- Fine mesh strainer
- Measuring cups and spoons
- Glass bottle or jar for storing
🔁 Substitutions and Variations
- Swap milk with almond or oat milk for dairy-free
- Use white chocolate chips instead for a lighter twist
- Try strawberries instead of raspberries for a sweeter version
- Maple syrup can replace sugar (start with 2 tbsp)
🕰️ Make-Ahead Tips
This creamer keeps in the fridge for up to 7 days. Make a batch on Sunday and enjoy it all week.
👩🍳 Step-by-Step Instructions
Step 1: Add raspberries, sugar & salt to saucepan
Ingredients Used:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- Pinch of salt
Add the raspberries, sugar, and salt to a medium saucepan. Stir over medium heat until the berries start to break down and release their juices.
Step 2: Mash & simmer raspberry mixture
Ingredients Used:
- Mashed raspberry, sugar, and salt mixture from Step 1
Use a spoon or potato masher to mash the raspberries as they heat. Simmer for about 5 minutes until it thickens slightly.
Step 3: Strain raspberry syrup
Ingredients Used:
- Cooked raspberry mixture from Step 2
Pour the raspberry mix through a fine mesh strainer into a clean bowl. Use a spoon to press down and extract all the liquid. Discard seeds.
Step 4: Heat cream, milk, and chocolate
Ingredients Used:
- 1 cup heavy cream
- 1 cup whole milk
- 1/3 cup dark chocolate chips
In a clean saucepan, combine cream, milk, and chocolate chips. Heat over medium-low until the chocolate melts completely. Whisk to combine.
Step 5: Add raspberry syrup and vanilla
Ingredients Used:
- Warm chocolate cream mixture from Step 4
- Strained raspberry syrup from Step 3
- 1 tsp vanilla extract
Pour in the raspberry syrup and vanilla. Stir until everything’s combined and smooth.
Step 6: Cool & store
Ingredients Used:
Finished Raspberry Truffle Creamer mixture
Let it cool to room temp. Then pour it into a glass bottle or jar and refrigerate.
🧊 Leftovers & Storage
Store in an airtight bottle in the fridge for up to 7 days. Shake well before each use. You can also freeze in ice cube trays and thaw as needed!
🧪 Why This Recipe Works (Quick Science)
- Fat carries flavor – The cream and milk help carry the dark chocolate and raspberry notes beautifully.
- Sugar draws out water – Cooking the berries with sugar pulls out their juices for a flavorful syrup.
- Emulsion magic – Heating chocolate into the cream creates a smooth, blended texture that doesn’t separate.
❌ Common Mistakes
- Skipping the straining step – Raspberry seeds are not fun in coffee!
- Overheating the chocolate – Can cause it to seize or burn. Go low and slow.
- Not cooling before bottling – Can make condensation inside the bottle = shorter shelf life.
🍽️ What to Serve With
- Hot or iced coffee
- Poured into cold brew
- Drizzled over chocolate pancakes or waffles
- Stirred into a cup of hot cocoa
- Mixed into plain Greek yogurt for a snack
❓ FAQ
Can I use frozen raspberries?
Yes! Just thaw them first so they break down evenly.
Can I make it dairy-free?
Yep—use full-fat coconut milk and almond milk combo for a creamy non-dairy version.
Is it very sweet?
It’s sweet like a truffle—not overpowering. You can reduce the sugar a little if you want!
💬 Now You Try It!
You’re going to love having this Raspberry Truffle Creamer ready in your fridge. It’s quick, comforting, and adds just a little fancy to your day. Try it and let me know in the comments how it turned out or if you have any questions—I’m happy to help!
