Description
Delicious and elegant Chocolate Raspberry Truffles featuring a creamy raspberry filling encased in smooth semi-sweet chocolate and coated with shredded coconut. These no-bake truffles combine tangy raspberry jam and freeze-dried raspberries with cream cheese and cookie crumbs for a vibrant pink center, all dipped in melted chocolate for a perfect bite-sized treat.
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 aside for the finished truffles.
- Beat cream cheese: In a medium mixing bowl, beat the softened cream cheese until completely smooth and creamy.
- Combine wet ingredients: Add the powdered sugar, seedless raspberry jam, vanilla extract, and fine sea salt to the cream cheese, then beat again until the mixture is silky and well combined.
- Add raspberries: Stir in the finely crushed freeze-dried raspberries until the filling turns vibrant pink and the berries are evenly dispersed.
- Mix crumbs: Fold in the finely crushed graham cracker or vanilla cookie crumbs until the mixture becomes a soft but scoopable dough that holds together when pressed.
- Chill filling: Cover the bowl and chill the filling for 30–45 minutes, or until it is firm enough to roll without sticking to your hands.
- Form truffles: Use a small cookie scoop or tablespoon to portion the filling into 24 equal mounds and roll each into smooth balls between your palms.
- Freeze centers: Arrange the raspberry centers on the prepared baking sheet and freeze for 20–30 minutes until very firm.
- Prepare coconut: Place the finely shredded unsweetened coconut into a shallow bowl or plate for rolling.
- Melt chocolate: In a heatproof bowl, combine the finely 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 chocolate: Let the melted chocolate cool a few minutes so it is fluid but no longer hot to the touch.
- Dip truffles: Working in small batches, use a fork or dipping tool to lower each chilled ball into the melted chocolate, turning to coat completely.
- Coat with coconut: Tap the fork on the side of the bowl to let excess chocolate drip off, then immediately roll the sides of the truffle in shredded coconut, leaving the top mostly uncovered so the chocolate shows through.
- Arrange truffles: Set each coated truffle back on the parchment-lined baking sheet and repeat with remaining centers and chocolate.
- Decorate: Use any remaining melted chocolate to drizzle thin lines over the tops of the truffles for a decorative finish.
- Chill to set: Chill 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
- You can substitute graham cracker crumbs with vanilla cookie crumbs for a different flavor.
- Freeze-dried raspberries add natural color and tartness; fresh raspberries will not provide the same effect.
- Use a small cookie scoop for uniform truffle sizes.
- Ensure the melted chocolate is not too hot, or it may melt the raspberry centers.
- Store truffles refrigerated in an airtight container for up to one week.
- For a dairy-free version, substitute cream cheese with a vegan alternative and use dairy-free chocolate.
