Raspberry Coconut Chocolate Truffles

By 4 m read

Raspberry Coconut Chocolate Truffles
Raspberry Coconut Chocolate Truffles (Photo by Erich Boenzli)

One evening, I was sitting at home, craving something sweet…or tart…or sweet…I’VE GOT IT! I dreamed up this recipe for these Raspberry Coconut Truffles and decided to try it right away. I got together the ingredients I thought I would need, hoping this idea in my head would work in real life in the kitchen.  Well, not only did it work, but they exceeded even my own expectations and are unbelievably delicious!!

 

After eating one or two (or three) myself, I believe that these are  a sure-fire way to win over your significant other’s heart this year. I guarantee, they’ll be so impressed that you made these yourself, (don’t tell, but they’re super easy!), and will be so in heaven with the sweet-tart blend of flavors, there’s no way you can go wrong.

 

And you can make them last-minute too! You’ll be done with the recipe in about 30 minutes, then just let them set in the fridge for a few hours, and get ready for some seriously romantic sweets!

Ingredients
(Photo by Viana Boenzli)

Ingredients (makes 12 truffles)

  • 12 raspberries
  • 1 c confectioners sugar
  • 1/2 c heavy cream
  • 2 Tbsp butter
  • 1 tsp vanilla extract
  • 1 c sweetened coconut, shredded
  • 4 oz Baker’s Chocolate (about 60% cacao)

 

Make the Coconut Icing

Using a stand mixer or an electric hand mixer, whisk together 1 c confectioner’s sugar, 1/4 c heavy cream, 1 Tbsp butter, 1 tsp vanilla extract, and 3/4 c coconut until well mixed.

Coconut icing
Coconut icing (Photo by Viana Boenzli)

Coat the Raspberries

Okay, admittedly, this is the messy step…you will get icing all over your fingers…but I won’t tell if you lick your fingers afterward. Grab a bit of the icing with your fingers and wrap each raspberry in a ball of icing. Don’t worry about being perfect here…no one will know the difference, as they’ll be sealed in a chocolate shell in a few minutes…just do your best. Place each on a tray covered with parchment or wax paper.

 

Once you’re all done with this step, place them in the freezer for about 15-20 minutes to set the icing a little so it’s not so sticky for the next step of dipping them in chocolate.

Raspberries wrapped in coconut icing
Raspberries wrapped in coconut icing (Photo by Viana Boenzli)

Dipping Chocolate

Break or cut the chocolate into small pieces that will melt easily and place into a microwave-safe bowl. Add 1 Tbsp butter and 1/4 c heavy cream.

Chocolate, butter, and heavy cream
Chocolate, butter, and heavy cream (Photo by Viana Boenzli)

Microwave in 15-second increments, then stir, until it’s all incorporated together, smooth, and not overly thick (about 2 to 3 times should do it).

Melted chocolate for dipping
Melted chocolate for dipping (Photo by Viana Boenzli)

Using a toothpick and a spoon, dip each ball into the bowl of chocolate and spoon the melted chocolate over each one, covering all sides. Place on a tray covered with parchment or wax paper. Sprinkle a little more coconut over each one and refrigerate for 3 hours.

Coating raspberry-coconut balls in chocolate
Coating raspberry-coconut balls in chocolate (Photo by Viana Boenzli)

Ta-daa!  You’re now the superhero of Valentine’s Day! Enjoy!

Raspberry Coconut Chocolate Truffles (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

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Raspberry Coconut Truffles

Raspberry Coconut Truffles

These Raspberry Coconut Truffles are a sure way to win your significant other’s heart this year. I guarantee, they’ll be so impressed that you made these yourself, (don’t tell, but they’re super easy!), and will be so in heaven with the sweet-tart blend of flavors, there’s no way you can go wrong. 
Total Time 30 mins
Servings 12 truffles

Ingredients
  

  • 12 raspberries
  • 1 cup confectioners sugar
  • 1/2 cup heavy cream
  • 2 Tbsp butter
  • 1 tsp vanilla extract
  • 1 cup sweetened coconut shredded
  • 4 oz Baker's Chocolate (about 60% cacao)

Instructions
 

Make the Coconut Icing:

  • Using a stand mixer or an electric hand mixer, whisk together 1 c confectioner’s sugar, ¼ c heavy cream, 1 Tbsp butter, 1 tsp vanilla extract, and ¾ c coconut until well mixed.

Coat the Raspberries:

  • Grab a bit of the icing with your fingers and wrap each raspberry in a ball of icing. Don’t worry about being perfect here...no one will know the difference, as they’ll be sealed in a chocolate shell in a few minutes...just do your best. Place each on a tray covered with parchment or wax paper. 
  • Once you’re all done with this step, place them in the freezer for about 15-20 minutes to set the icing a little so it’s not so sticky for the next step of dipping them in chocolate.

Dipping Chocolate:

  • Break or cut the chocolate into small pieces that will melt easily and place into a microwave-safe bowl. Add 1 Tbsp butter and ¼ c heavy cream. Microwave in 15-second increments, then stir, until it’s all incorporated together, smooth, and not overly thick (about 2 to 3 times should do it).
  • Using a toothpick and a spoon, dip each ball into the bowl of chocolate and spoon the melted chocolate over each one, covering all sides. Place on a tray covered with parchment or wax paper. Sprinkle a little more coconut over each one and refrigerate for 3 hours.  

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