There is something absolutely magical about the rich, luscious flavor combination of chocolate and raspberry. This Chocolate Raspberry Truffles Recipe brings that delightful duo to life with an irresistibly creamy center that bursts with fresh raspberry goodness, all coated in silky semi-sweet chocolate and finished with a beautiful coconut crunch. Whether you’re treating yourself after a long day or wowing your loved ones at a gathering, these truffles are a showstopper that feel both decadent and lovingly handmade.
Ingredients You’ll Need
What’s wonderful about this recipe is how simple yet thoughtfully chosen each ingredient is. Each one plays a starring role—from the creamy tang of cream cheese to the bright sweetness of raspberry jam, and, of course, the meltingly smooth chocolate that binds it all together.
- Cream cheese, 4 ounces, softened: Provides the creamy, smooth base that makes the filling so luscious.
- Powdered sugar, 1/4 cup: Adds just the right touch of sweetness without graininess.
- Seedless raspberry jam, 1/4 cup: Brings fresh raspberry flavor and natural sweetness to the filling.
- Freeze-dried raspberries, 1/2 cup finely crushed: Adds an intense raspberry punch and beautiful color.
- Vanilla extract, 1 teaspoon: Enhances and deepens the overall flavor profile.
- Fine sea salt, 1/8 teaspoon: Balances the sweetness and elevates the flavors.
- Graham cracker or vanilla cookie crumbs, 1 cup finely crushed: Creates a delicate texture that holds the filling together.
- Semi-sweet chocolate, 12 ounces finely chopped: The luscious coating that envelopes each truffle.
- Coconut oil, 2 teaspoons: Helps the chocolate coating melt smoothly and sets with a beautiful shine.
- Unsweetened shredded coconut, 1 1/4 cups finely shredded: Adds a lovely chewy texture and tropical note to the truffles’ exterior.
How to Make Chocolate Raspberry Truffles Recipe
Step 1: Prepare Your Workspace
Start by lining a baking sheet with parchment paper. This will be the perfect resting spot for your truffles as they chill and set. It keeps things neat and prevents sticking, which means no frustration when it’s time to enjoy them.
Step 2: Create the Creamy Raspberry Filling
In a mixing bowl, beat the softened cream cheese until it’s smooth and creamy—this is the start of that heavenly texture. Then add powdered sugar, seedless raspberry jam, vanilla extract, and a pinch of fine sea salt. Beat it all together until silky and well combined. Next, stir in the finely crushed freeze-dried raspberries. Watch the mixture transform into a vibrant pink with bursts of raspberry scattered throughout—pure magic in a bowl!
Step 3: Add the Cookie Crumbs
Gently fold in the finely crushed graham cracker or vanilla cookie crumbs. This step turns the silky filling into a dough-like texture that still feels soft and scoopable but holds its shape. It’s the key to those perfectly formed truffles that won’t crumble apart.
Step 4: Chill the Filling
Cover your bowl and pop it into the fridge for about 30–45 minutes. This chilling period firms up the mixture so it’s easier to roll into perfect little balls without sticking all over your hands. It’s worth the wait, promise!
Step 5: Shape the Raspberry Centers
Once chilled, grab a small cookie scoop or tablespoon and portion the filling into 24 even mounds. Roll each mound gently between your palms to create smooth, round balls—the truffle centers ready for their chocolate coat.
Step 6: Freeze the Centers
Arrange your raspberry balls on the parchment-lined baking sheet and freeze them for 20–30 minutes. This step helps the centers become very firm, which makes dipping into chocolate a breeze without any melting drama.
Step 7: Prepare the Chocolate Coating
Put the finely chopped semi-sweet chocolate and coconut oil in a heatproof bowl. Melt them in the microwave in short bursts or use a gentle double boiler method. Stir often until the mixture is completely smooth and glossy. Let it cool slightly until it’s fluid but no longer hot to the touch—perfect for coating without melting the centers.
Step 8: Dip and Coat the Truffles
Working with a few centers at a time, dip each chilled ball into the melted chocolate using a fork or dipping tool. Spin to cover fully, then tap off excess chocolate. Quickly roll the sides of the truffle in the shredded coconut, leaving the top part chocolate-coated and peeking through for a stunning contrast.
Step 9: Set and Decorate
Place the coated truffles back on the sheet. Once you’ve dipped them all, use the leftover chocolate to drizzle thin decorative lines over the tops. Chill the tray again for 20–30 minutes so the chocolate sets beautifully and the centers become firm but still creamy inside. Then, your Chocolate Raspberry Truffles Recipe is ready to enjoy!
How to Serve Chocolate Raspberry Truffles Recipe
Garnishes
For an elegant touch, sprinkle a few freeze-dried raspberry crumbs or edible gold dust lightly over the truffles. Fresh raspberries alongside add vibrant color and a juicy contrast that pairs perfectly with the chocolate richness.
Side Dishes
Serve these truffles with a cup of freshly brewed coffee, a glass of sparkling rosé, or a smooth dessert wine. Their intense flavor and creamy texture complement warm beverages and fruity drinks, making your dessert moment extra special.
Creative Ways to Present
Arrange the truffles on a pretty platter lined with parchment paper or place each truffle in a delicate mini cupcake liner for an individual touch. Gift them in a festive box or jar with a ribbon tied around—it’s the kind of homemade treat that feels like a hug in edible form.
Make Ahead and Storage
Storing Leftovers
If you have any truffles left (and you might!), store them in an airtight container in the refrigerator for up to one week. This keeps the filling firm and the chocolate coating crisp, ready to satisfy your sweet cravings anytime.
Freezing
You can freeze the truffles for up to 3 months. Lay them out in a single layer on parchment paper, freeze until firm, then transfer to a freezer-safe container. Thaw in the fridge overnight before serving to preserve texture and flavor.
Reheating
These truffles are best enjoyed chilled or at room temperature. Avoid reheating as it may melt the chocolate. Just bring them out of the fridge a few minutes before serving for the perfect melt-in-your-mouth experience.
FAQs
Can I use fresh raspberries instead of freeze-dried?
Fresh raspberries add moisture which could affect the truffle texture, making it too soft or sticky. Freeze-dried raspberries provide intense flavor with no added moisture, perfect for this recipe.
Is there a substitute for cream cheese?
Cream cheese is key for the creamy texture, but you can try mascarpone for a richer alternative. Avoid substitutes with much higher moisture content, as they may alter the truffles’ consistency.
Can I use milk chocolate instead of semi-sweet?
Absolutely! Milk chocolate will give a sweeter, creamier coating. Just be sure to adjust the sweetness in your filling slightly if preferred, as milk chocolate is sweeter than semi-sweet.
How do I prevent the chocolate from seizing when melting?
Make sure the chocolate is chopped finely and melt it slowly in short bursts, stirring frequently. Avoid any contact with water or steam which can cause the chocolate to seize and become grainy.
Can I make these truffles vegan?
With some ingredient swaps like vegan cream cheese, dairy-free chocolate, and plant-based coconut oil, you can create vegan-friendly truffles. Just keep in mind the texture and flavor profiles may vary slightly from the original.
Final Thoughts
This Chocolate Raspberry Truffles Recipe is truly one of those recipes that feels like a special secret shared between friends. It’s simple enough to make at home, yet impressive enough to steal any dessert spotlight. I can’t wait for you to try it and discover just how magical these little bites of joy can be!
Print
Chocolate Raspberry Truffles Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
These decadent Chocolate Raspberry Truffles blend creamy cheesecake filling with vibrant raspberry flavor, encased in a smooth semi-sweet chocolate shell and coated with shredded coconut for a delightful texture. Perfect as an elegant treat or dessert, they offer a luscious bite-sized indulgence that’s both fruity and chocolatey.
Ingredients
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 baking sheet: Line a baking sheet with parchment paper and set it aside for the finished truffles to rest on.
- Beat cream cheese: In a medium mixing bowl, beat the softened cream cheese until it is completely smooth and creamy, creating a perfect base for the filling.
- Add flavorings: Add powdered sugar, seedless raspberry jam, vanilla extract, and fine sea salt to the cream cheese. Beat until the mixture is silky and well combined.
- Incorporate raspberries: Stir in the finely crushed freeze-dried raspberries until the filling takes on a vibrant pink color and the berries are evenly distributed.
- Fold in crumbs: Gently fold the finely crushed graham cracker or vanilla cookie crumbs into the mixture until it forms a soft, scoopable dough that holds together when pressed.
- Chill filling: Cover the bowl and refrigerate the filling for 30 to 45 minutes, until firm enough to handle and roll into balls without sticking excessively.
- Shape truffles: Using a small cookie scoop or tablespoon, portion the filling into 24 equal mounds. Roll each mound between your palms to form smooth, round balls.
- Freeze centers: Place the rolled raspberry centers on the prepared baking sheet and freeze them for 20 to 30 minutes until they are very firm.
- Prepare coconut coating: Put the finely shredded unsweetened coconut in a shallow bowl or plate for rolling the truffles later.
- Melt chocolate: In a heatproof bowl, combine the finely chopped semi-sweet chocolate and coconut oil. Melt the mixture in the microwave in 20 to 30 second bursts, stirring frequently, or melt over a double boiler until smooth and glossy.
- Cool chocolate: Allow the melted chocolate to cool slightly so it remains fluid but is no longer hot to the touch, perfect for dipping.
- Coat 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 completely.
- Roll in coconut: Tap the fork against the side of the bowl to remove excess chocolate, then promptly press the sides of each truffle into the shredded coconut, keeping the top mostly uncovered to showcase the chocolate.
- Set on baking sheet: Place each coated truffle back onto the parchment-lined baking sheet. Repeat coating and rolling for all truffles.
- Decorate: Use any remaining melted chocolate to drizzle thin decorative lines over the tops of the truffles for an elegant finish.
- Chill to set: Refrigerate the tray of truffles for 20 to 30 minutes until the chocolate is fully set and the centers are firm.
- Serve: Serve the truffles slightly chilled and enjoy these luscious, bite-sized treats.
Notes
- For best results, ensure the cream cheese is fully softened before beginning to achieve a smooth filling.
- The freeze-dried raspberries add intense flavor and vibrant color without adding moisture.
- If you don’t have graham crackers, vanilla cookie crumbs work equally well to provide structure.
- Use a double boiler if you prefer not to melt chocolate in the microwave to avoid overheating or burning.
- Store truffles in an airtight container in the refrigerator and consume within 5 days for optimal freshness.
- Can be frozen after coating; thaw in the fridge before serving.
