Raspberry Fudge Truffles

Raspberry Fudge Truffles

Yield: Makes about 18 truffles



  • 4 oz. pkg. cream cheese, softened
  • 2 Tbsp. powdered sugar
  • 8 tsp. seedless raspberry preserves
  • ½ cup semisweet chocolate chips, melted
  • 6 oz. chocolate bark coating
  • 1½ oz. white chocolate coating
  • 1½ tsp. shortening


  1. Beat cream cheese until fluffy. Add powdered sugar and preserves. Stir in melted chocolate.
  2. Pour into pan and chill in the freezer for 10 minutes.
  3. Shape mixture into 1 inch balls with a small cookie scoop; place on wax paper and chill in the freezer for another 15-20 minutes.
  4. Melt chocolate bark coating on HIGH for 1-2 minutes, stirring every 30 seconds. Place ganache ball on the end of a toothpick and lower, one at a time, into melted chocolate. Allow excess chocolate to drip off and place on waxed paper.
  5. Melt white chocolate coating and shortening in the microwave for 1 minute. Stir and microwave at 15 second intervals until smooth. Place in a zipper freezer baggie. Snip a tiny hole in 1 corner of the bag, and drizzle mixture over truffles. Let stand until firm.


Try dipping the ganache in white chocolate coating and drizzling with chocolate bark coating for a different version of this truffle.

Equipment needed: Measuring cups and spoons, Microwave-safe bowls, Electric mixer, Mixer bowl, Wooden spoon, Small cookie scoop, Wax paper, Small zipper baggie, 8 x 8 pan, Toothpicks.

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