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Chocolate Raspberry Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 36 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 truffles
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These delightful Chocolate Raspberry Truffles combine creamy raspberry-infused centers with a smooth semi-sweet chocolate coating and a delicate shredded coconut finish. Perfectly balanced between tart and sweet, these truffles offer a luxurious treat that’s ideal for dessert tables or special occasions. The recipe involves no baking, using chilling and dipping techniques to create elegant, bite-sized confections.

Ingredients

Filling Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup seedless raspberry jam
  • 1/2 cup finely crushed freeze-dried raspberries
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 cup finely crushed graham cracker or vanilla cookie crumbs

Coating Ingredients

  • 12 ounces semi-sweet chocolate, finely chopped
  • 2 teaspoons coconut oil
  • 1 1/4 cups finely shredded unsweetened coconut

Instructions

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to place the finished truffles on later.
  2. Beat Cream Cheese: In a medium mixing bowl, beat the softened cream cheese until completely smooth and creamy to create a perfect base for the filling.
  3. Add Sweeteners and Flavor: Incorporate powdered sugar, seedless raspberry jam, vanilla extract, and fine sea salt into the cream cheese and beat together until the mixture is silky and well combined.
  4. Mix Raspberries: Stir in the finely crushed freeze-dried raspberries until the filling turns vibrant pink and the raspberries are evenly distributed throughout.
  5. Fold in Crumbs: Gently fold the finely crushed graham cracker or vanilla cookie crumbs into the mixture until it forms a soft but scoopable dough that holds together when pressed.
  6. Chill Filling: Cover the bowl and chill the filling for 30 to 45 minutes until it becomes firm enough to roll without sticking excessively to your hands.
  7. Portion and Shape: Using a small cookie scoop or tablespoon, portion the chilled filling into 24 equal mounds. Roll each mound between your palms to form smooth, round balls.
  8. Freeze Centers: Place the raspberry centers on the prepared baking sheet and freeze for 20 to 30 minutes until they are very firm and easier to coat.
  9. Prepare Coconut: Pour the finely shredded unsweetened coconut into a shallow bowl or plate for later rolling of the truffles.
  10. Melt Chocolate Mixture: In a heatproof bowl, combine the finely chopped semi-sweet chocolate with coconut oil. Melt the mixture in the microwave in 20–30 second bursts or over a double boiler, stirring frequently until smooth and glossy.
  11. Cool Chocolate: Let the melted chocolate cool for a few minutes so it remains fluid but is no longer hot to the touch, preventing damage to the truffles.
  12. Dip Truffles: Working with a few centers at a time, use a fork or dipping tool to lower each chilled ball into the melted chocolate, turning to coat it completely.
  13. Coat with Coconut: Tap the fork on the side of the bowl to let excess chocolate drip off, then immediately roll or press the sides of the truffle into the shredded coconut, leaving the top mostly uncovered so the glossy chocolate shows.
  14. Place on Baking Sheet: Set each coated truffle back on the parchment-lined baking sheet. Repeat the dipping and coating process with the remaining truffle centers, chocolate, and coconut.
  15. Decorative Drizzle: Use any remaining melted chocolate to drizzle thin lines decoratively over the tops of the truffles for a beautiful finish.
  16. Chill to Set: Chill the tray of truffles for 20 to 30 minutes, or until the chocolate coating is fully set and centers are firm.
  17. Serve: Serve the truffles slightly chilled for the best texture and flavor experience.

Notes

  • Freeze-dried raspberries add intense natural flavor and vibrant color without moisture.
  • For easier rolling, keep your hands slightly chilled or lightly dusted with powdered sugar.
  • The truffles can be stored in the refrigerator for up to one week in an airtight container.
  • Ensure the chocolate is not too hot before dipping to maintain the shape and texture of the truffle centers.
  • Feel free to substitute semi-sweet chocolate with dark or milk chocolate according to your preference.

Find it online: https://slsrecipes.com/chocolate-raspberry-truffles-recipe/