This Raspberry Truffles Recipe is so simple and perfect for Valentine's Day or a tasty dessert year round! Seriously, these are so simple that even your special someone could make them for you!
15OzMelting/Baking ChocolateI Used Half White Chocolate and Half Dark Chocolate
Instructions
Add grahm cracker sheets to a blender or food processor and pulse until fine and no large chunks remain. Roughly chop the fresh raspberries and set aside.
Combine graham cracker crumbs, softened cream cheese, whipped topping, vanilla extract, and fresh raspberries in a large bowl and mash/stir to combine. Personally, I like using my hands because it makes getting all the ingredients together easier.
Once combined, use a cookie scoop to scoop out some of the truffle filling and roll it into a ball. Place the ball on a parchment paper lined cookie sheet or large plate and repeat until all the filling is used. Place the rolled truffles in the fridge and let set up for 1 hour.
After 1 hour, heat the melting chocolate in the microwave in 20 second increments (stirring in-between) until melted and warm. One at a time roll the chilled truffle in the chocolate letting the excess drip off. Place to coated truffle back on the parchment paper and repeat until all the raspberry truffles are coated in chocolate.
Let the truffles harden for 15 minutes (longer depending on the type of chocolate used) and either drizzle with additional chocolate, decorate, enjoy immediately or store leftovers. Enjoy!
Storing Leftovers: Store leftover truffles in an airtight container in the fridge for up to two weeks.
Freezing Truffles: To freeze truffles store in a freezer bag or container and store flat. When frozen truffles will stay fresh for up to 3 months. Let the truffle soften up a bit before eating either at room temperature or in the fridge.