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
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 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.
