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 otherβs heart this year. I guarantee, theyβll be so impressed that you made these yourself, (donβt tell, but theyβre super easy!), and will be so in heaven with the sweet-tart blend of flavors, thereβs no way you can go wrong.
And you can make them last-minute too! Youβll 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
- Bakerβs 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 wonβt 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. Donβt worry about being perfect here...no one will know the difference, as theyβll 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 youβre all done with this step, place them in the freezer for about 15-20 minutes to set the icing a little so itβs 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 ΒΌ cup heavy cream.
Microwave in 15-second increments, then stir, until itβs 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! Youβre now the superhero of Valentineβs 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
- Momβs Best Chocolate Chip Cookies
Did you make this Raspberry Coconut Chocolate Truffles recipe? Let us know in the comments below!
π Recipe
Raspberry Coconut Chocolate Truffles
Ingredients
- 12 raspberries
- 1 cup powdered sugar
- Β½ 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, ΒΌ cup heavy cream, 1 tablespoon butter, 1 teaspoon vanilla extract, and ΒΎ 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. Donβt worry about being perfect here...no one will know the difference, as theyβll 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 youβre all done with this step, place them in the freezer for about 15-20 minutes to set the icing a little so itβs 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 ΒΌ cup heavy cream. Microwave in 15-second increments, then stir, until itβs 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
Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Leave a Reply