Raspberry-Fudge Truffles

READY IN: 35mins
Recipe by Misty Bryant

A Southern-Living classic! This wonderful recipe will have you friends thinking you went to French bakery! It's well worth the effort!

Top Review by Zaney1

The direction on this messed me up a bit but it turned out ok. I read the directions a step at a time and melted all of the chocolate (the white, baking, and semisweet) all together. The directions aren't clear as to which chocolate you use at which time. I coated mine in milk chcolate b/c that's what I had left. they tasted great but clearer directions would be better.

Ingredients Nutrition

  • 1 tablespoon shortening
  • 3 (1 ounce) white chocolate baking squares
  • 10 (2 ounce) baking chocolate squares
  • 2 (12 ounce) cups semi-sweet chocolate chips
  • 2 (8 ounce) packages cream cheese
  • 1 cup seedless raspberry preserves
  • 2 tablespoons raspberry liqueur
  • 1 12 cups vanilla wafer crumbs


  1. Microwave choc.
  2. chips on high 2 minutes, stirring every 30 seconds.
  3. Beat cream cheese until smooth.
  4. Add melted choc.
  5. ,preserves, and liqueur, until well blended.
  6. Stir in crumbs.
  7. Cover and chill 2 hours.
  8. Shape mixture into 1 inch balls.
  9. Cover and freeze 1 hour, until firm.
  10. Microwave chocolate coating 2 minutes, until melted, stir every 30 seconds.
  11. Dip balls into coating.
  12. Place on wax paper.
  13. Put white choc.
  14. and shortning in zip top bag; seal.
  15. Submerge into hot water until chocolate melts.
  16. knead until smooth.
  17. Snip tiny hole into corner of bag, drizzle over truffles.
  18. Let stand until firm.
  19. Store in refig, if desired.

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