Articles & Recipes

Luscious Raspberry Fudge Truffles

February 6, 2019

A longtime personal favorite, these “little bites of heaven” are worth the time it takes to make them. These are perfect for your Valentine!

Ingredients Makes approx 75 Truffles

2 cups semi-sweet chocolate chips 500 mL
1 lb cream cheese, softened 500 g
1 cup seedless raspberry preserves 250 mL
2 tbsp raspberry liqueur, such as Chambord 30 mL
12⁄3 cups very finely crushed vanilla wafer crumbs 400 mL
18 oz chocolate candy coating 540 g
Decorative White Chocolate Drizzle (optional, below)
3 oz white chocolate, chopped 90 g
1 tbsp solid vegetable shortening 15 mL


  • Skill Level: Novice, Easy
  • 2 large baking sheets, lined with waxed paper
  • Double boiler
  1. In a small heavy saucepan over low heat, melt the chocolate chips, stirring until smooth. Remove from the heat. Set aside to cool slightly.
  2. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the melted chocolate, raspberry preserves and liqueur, beating until well blended. Blend in the wafer crumbs, mixing well. Cover and freeze 1 hour to make the filling firm enough to handle. If preferred, cover and refrigerate up to 1 week before shaping into truffles.
  3. Working with approximately one-third of the cold truffle mixture at a time, shape the mixture into balls 3⁄4 inch (2 cm) in diameter. Place the balls on the prepared baking sheets. Cover and freeze 1 hour or more.
  4. Cover a large countertop area or 2 large baking sheets with waxed paper.
  5. In the top pan of a double boiler over hot but not boiling water, melt the chocolate coating, stirring until smooth. Using a toothpick, fork or specially designed dipping tool, dip the frozen balls into the melted chocolate until coated. Drop the coated truffles onto the waxed paper. Let stand until the chocolate is firm.


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