Description
Delight in these luscious Chocolate Raspberry Truffles combining creamy raspberry-infused centers with a rich semi-sweet chocolate coating, finished with shredded coconut for a perfect bite-sized treat. Ideal for dessert lovers seeking a smooth, fruity, and decadent indulgence.
Ingredients
Scale
Filling
- 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
- 12 ounces semi-sweet chocolate, finely chopped
- 2 teaspoons coconut oil
- 1 1/4 cups finely shredded unsweetened coconut
Instructions
- Prepare the workspace Line a baking sheet with parchment paper and set aside for placing the finished truffles.
- Beat cream cheese In a medium bowl, beat the softened cream cheese until completely smooth and creamy to create the base of the filling.
- Mix filling ingredients Add powdered sugar, seedless raspberry jam, vanilla extract, and fine sea salt to the cream cheese. Beat until the mixture becomes silky and well combined.
- Add freeze-dried raspberries Stir in the finely crushed freeze-dried raspberries until the filling turns a vibrant pink with berries evenly dispersed for flavor and color.
- Fold in crumbs Incorporate the finely crushed graham cracker or vanilla cookie crumbs, folding until the mixture forms a soft but scoopable dough that holds together when pressed.
- Chill the filling Cover and refrigerate the filling for 30–45 minutes until firm enough to roll without sticking excessively to your hands.
- Form truffle centers Use a small cookie scoop or tablespoon to portion the filling into 24 equal mounds. Roll each into smooth balls with your palms.
- Freeze centers Place the rolled centers on the prepared baking sheet and freeze for 20–30 minutes until very firm.
- Prepare coconut coating Pour the finely shredded unsweetened coconut into a shallow bowl or plate for rolling the truffles later.
- Melt chocolate In a heatproof bowl, combine chopped semi-sweet chocolate and coconut oil. Melt in the microwave in 20–30 second bursts or over a double boiler, stirring frequently until smooth and glossy.
- Cool melted chocolate Allow the melted chocolate to cool slightly until fluid but no longer hot to the touch to prevent melting the truffle centers.
- Dip truffles in chocolate Working with a few centers at a time, lower each chilled ball into the melted chocolate using a fork or dipping tool, turning to coat completely.
- Coat with coconut Tap the fork on the bowl to remove excess chocolate, then immediately roll the sides of the truffle in shredded coconut, leaving the top mostly uncovered to showcase the chocolate.
- Set coated truffles Place each coated truffle back on the parchment-lined baking sheet and repeat the dipping and coating process with the remaining centers and chocolate.
- Decorate Use any leftover melted chocolate to drizzle thin lines decoratively over the truffle tops.
- Final chill Refrigerate the tray of truffles for 20–30 minutes until the chocolate is fully set and the centers are firm. Serve slightly chilled and enjoy.
Notes
- Freeze-dried raspberries add vibrant color and concentrated flavor to the filling without adding moisture.
- Freezing the centers before dipping helps maintain their shape and prevents melting during chocolate coating.
- You can substitute semi-sweet chocolate with dark or milk chocolate depending on your taste preference.
- Store finished truffles refrigerated in an airtight container for up to one week.
- Allow truffles to come to room temperature for a few minutes before serving for optimal texture and flavor.
