Homemade Raspberry Chocolate Truffles with Creamy Pink Filling
Ingredients
- For the Raspberry Cream Filling
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 2 tablespoons raspberry jam
- 2 –3 tablespoons raspberry purée add slowly
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips melted and slightly cooled
- Optional: 1–2 drops pink or red gel food coloring
- Pinch of salt
- For the Chocolate Coating
- 2 cups semisweet or dark chocolate chips
- 1 teaspoon coconut oil optional
- Freeze-dried raspberries or shaved chocolate for topping
Instructions
- Prepare the Cream Base
- Beat the softened cream cheese until smooth, then add powdered sugar, vanilla, and salt. Mix until creamy.
- Add Raspberry Flavor
- Stir in the raspberry jam. Add raspberry purée 1 tablespoon at a time, mixing between additions until the filling is creamy but not loose.
- Add the Melted White Chocolate
- Stir in the melted white chocolate to help the mixture firm up as it chills.
- Chill the Filling
- Cover and refrigerate 1–2 hours, or freeze 30–40 minutes, until scoopable.
- Shape the Truffles
- Scoop small portions and roll into smooth balls. Place on a parchment-lined tray and freeze 20 minutes.
- Melt the Chocolate for Coating
- Melt the chocolate and coconut oil in 20-second microwave intervals, stirring until smooth.
- Dip the Truffles
- Coat each chilled ball in melted chocolate, tap off excess, and return to the tray. Top with freeze-dried raspberries or shaved chocolate.
- Let Them Set
- Refrigerate 15 minutes or until the coating is firm.
Notes
• Serve chilled with fresh berries
• Perfect for Valentine’s Day, anniversaries, or holiday dessert trays
• Pair with espresso, black tea, or warm milk
• Add a white chocolate drizzle for a bakery-style finish
• Perfect for Valentine’s Day, anniversaries, or holiday dessert trays
• Pair with espresso, black tea, or warm milk
• Add a white chocolate drizzle for a bakery-style finish