Ingredients for Raspberry Fudge Truffles
- Shortening
- White Chocolate Baking Squares
- Baking Chocolate Squares
- Semi Sweet Chocolate Chips
- 4 ounces cream cheese, softened
- Seedless Raspberry Preserves
- Raspberry Liqueur
- Vanilla Wafer Crumbs
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How to Make Raspberry Fudge Truffles
- Melt 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30 second intervals, stirring until smooth.
- In a separate bowl, beat 4 ounces of softened cream cheese until smooth and creamy.
- Add the melted chocolate to the cream cheese and mix until well combined.
- Stir in 1/2 cup raspberry preserves and 1 tablespoon of raspberry liqueur (optional) until thoroughly blended.
- Gently fold in 1/2 cup of graham cracker crumbs.
- Cover the mixture and chill in the refrigerator for at least 2 hours, or until firm.
- Once chilled, roll the mixture into 1-inch balls.
- Place the chocolate balls on a baking sheet lined with wax paper and freeze for 1 hour, until firm.
- Melt 6 ounces of semi-sweet chocolate for dipping in the microwave in 30 second intervals, stirring until smooth.
- Dip each frozen truffle ball into the melted chocolate, ensuring it's fully coated.
- Place the dipped truffles back onto the wax paper.
- Melt 2 ounces of white chocolate with 1 teaspoon of shortening in a microwave-safe zip-top bag (30 second intervals).
- Snip a tiny corner off the bag and drizzle the melted white chocolate over the truffles in a decorative pattern.
- Allow the truffles to stand at room temperature until the chocolate is set.
- Refrigerate or store in an airtight container at room temperature (if desired).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
388g
Fat
367g
Carbs
62g
