Description
Delight in these luscious Chocolate Raspberry Truffles, featuring a creamy raspberry-infused center coated in smooth semi-sweet chocolate and rolled in shredded coconut. Perfectly balanced with a hint of vanilla and a touch of sea salt, these elegant truffles make a delightful treat for any occasion.
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 Baking Sheet: Line a baking sheet with parchment paper to set aside for the finished truffles.
- Beat the Cream Cheese: In a medium mixing bowl, beat the softened cream cheese until it becomes completely smooth and creamy.
- Combine the Filling Ingredients: 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.
- Add Freeze-Dried Raspberries: Stir in the finely crushed freeze-dried raspberries until the filling turns vibrant pink and the berries are evenly dispersed.
- Fold in Cookie Crumbs: Gently fold in the finely crushed graham cracker or vanilla cookie crumbs until the mixture forms a soft but scoopable dough that holds together when pressed.
- Chill the Filling: Cover the bowl and refrigerate the filling for 30–45 minutes, allowing it to firm up so it’s easy to roll without sticking.
- Shape the Truffles: Using a small cookie scoop or tablespoon, portion the filling into 24 equal mounds. Roll each between your palms to form smooth balls.
- Freeze the Centers: Arrange the raspberry centers on the prepared baking sheet and freeze for 20–30 minutes until very firm.
- Prepare Coconut for Rolling: Place the finely shredded unsweetened coconut in a shallow bowl or plate ready for coating.
- Melt the Chocolate: In a heatproof bowl, combine the chopped semi-sweet chocolate and coconut oil. Melt in 20–30 second bursts in the microwave or over a double boiler, stirring frequently until smooth and glossy.
- Cool the Chocolate: Let the melted chocolate cool for a few minutes so it remains fluid but is no longer hot to the touch.
- Dip the 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 bowl’s edge to remove excess chocolate, then immediately press the sides of the truffle into the shredded coconut, keeping the top mostly uncovered to showcase the chocolate.
- Set the Truffles: Place each coated truffle back onto the parchment-lined baking sheet. Repeat with remaining truffles and coating.
- Decorate with Chocolate Drizzle: Use any leftover melted chocolate to drizzle thin lines over the tops of the truffles for an elegant finish.
- Chill to Set: Refrigerate the tray for 20–30 minutes until the chocolate fully sets and the centers are firm. Serve slightly chilled and enjoy.
Notes
- Ensure cream cheese is softened to avoid lumps in the filling.
- Freeze-dried raspberries add vibrant color and intense flavor—do not substitute fresh raspberries.
- Chilling the centers before dipping helps the chocolate coat smoothly.
- Use a gentle hand when rolling in coconut to keep the top of the truffle visible for a polished look.
- Store truffles in the refrigerator in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
