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 chocolate 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
- Raspberries
- Powdered sugar
- Heavy cream
- Salted butter
- Vanilla extract
- Sweetened, shredded coconut
- Baker’s Chocolate (about 60% cacao)
See the recipe card below for full list of ingredients and their measurements.
Make the coconut icing
Using a stand mixer or handheld electric mixer, whisk together powdered sugar, heavy cream, butter, vanilla extract, and coconut until well mixed.
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.
Dipping chocolate
Break or cut the chocolate into small pieces that will melt easily and place into a microwave-safe bowl. Add 1 tablespoon of butter and ¼ cup 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.
Ta-daa! You’re now the superhero of Valentine’s Day! Enjoy!
Love desserts? Check out more of our dessert recipes:
- Lemon Raspberry Cheesecake Bars
- Mint Chocolate Ganache Cheesecake
- Quick & Easy Blueberry Crisp
- Mini Apple-Pear Pies
- Barchiglia
- Irish Coffee Chocolate Mousse
- Mom’s Best Chocolate Chip Cookies
Did you make this Raspberry Coconut Chocolate Truffles recipe? Let us know in the comments below!
📝 Recipe
Raspberry Coconut Chocolate Truffles
Ingredients
- 12 raspberries
- 1 cup powdered sugar
- ½ cup heavy cream, divided
- 2 tablespoons salted butter, divided
- 1 teaspoon vanilla extract
- 1 cup sweetened, shredded coconut
- 4 ounces Baker's Chocolate (about 60% cacao)
Instructions
Make the Coconut Icing
- Using a stand mixer or handheld electric mixer, whisk together 1 cup powdered sugar, ¼ cup heavy cream, 1 tablespoon butter, 1 teaspoon vanilla extract, and ¾ cup 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 tablespoon of butter and ¼ cup 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.
Notes
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