Raspberry Truffles

Raspberry Truffles

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Very easy to make and even easier to enjoy! The only thing bad about this recipe is how addictive these little chocolate-covered raspberry truffles are. They look so cute when they’re finished and taste even better. (Photos below show finished product and truffles before getting dipped).

  • 5 oz softened cream cheese
  • 1-1/2 tsp raspberry extract
  • 4 cups of powdered sugar
  • red food dye or coloring
  • 1 package (10 oz) Ghiradelli 60% cacao baking chips

Instructions:

Thorougly mix the cream cheese and raspberry extract togetherSlowly add the powdered sugar, about 1/4 cup at a time, stirring each time until it is completely incorporated. If the mixture forms easily into balls, you may want to taste it to see if you want to add more raspberry extract. Be aware, though, that the flavor will intensify as the chocolate chills, so don’t add to much. Add your food colorin to the color you want to achieve. Scoop mixture out by level tablespoons and roll into balls. Place on waxed paper and refrigerate for 30 minutes. Melt the chocolate in 30 second increments and half power. Dip the candies using two forks into the melted chocolate then place on clean sheet of wax paper. Put on any sprinkles at this time. Once they are all done, place them back in the fridge. When they are completely hardened, they can be placed in lined boxes to give as gifts – make sure you save some to treat yourself!

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