Description
Delicious chocolate-covered raspberry truffles that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch salt
- 1 1/2 cups semi-sweet or dark chocolate chips (for coating)
- 1/4 cup white chocolate chips (optional, for drizzling)
Instructions
- In a food processor, combine the raspberries, sugar, butter, vanilla extract, and salt. Blend until smooth.
- Transfer the mixture to a bowl and refrigerate for 30–45 minutes until firm enough to scoop.
- Use a small scoop or spoon to shape the raspberry filling into 1-inch balls. Place on a parchment-lined tray and freeze for at least 30 minutes.
- Melt the chocolate in a double boiler or microwave-safe bowl in 20-second increments, stirring between each, until smooth.
- Dip each frozen raspberry ball into the melted chocolate using a fork or dipping tool. Let excess drip off, then return to the tray.
- Drizzle with melted white chocolate if desired.
- Refrigerate until the chocolate is set, then serve chilled or store as directed.
Notes
- These truffles can be stored in the fridge for up to a week.
- For a fun variation, try adding a dash of your favorite liqueur to the raspberry mixture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 2 truffles
- Calories: 80
- Sugar: 5g
- Sodium: 1mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg