Dark Chocolate Raspberry Truffles With Cream Cheese
Enjoy a sweet treat without so much sugar this Valentine’s Day with these Dark Chocolate Raspberry Truffles with cream cheese! Filled with cream cheese, coconut, and raspberry, this low sugar dessert is made with minimal organic ingredients that are full of flavor in each cream cheese truffle!
If you’re looking for more Valentine’s Day recipes, be sure to check out some of my other favorites like Sourdough Red Velvet Cookies Without Food Coloring, Strawberry Chocolate Bars, Strawberry Donut Pound Cake, Homemade Cherry Marshmallows, Eggless Chocolate Heart Cake, or Olive Oil Raspberry Brownies.
A Quick Look At The Recipe
- Recipe Name: Dark Chocolate Raspberry Truffles With Cream Cheese
- Ready In: 1 hour
- Makes: 15 truffles
- Main Ingredients: cream cheese, dark chocolate, freeze dried raspberry powder
- Flavor Profile: rich dark chocolate with tart raspberry and tangy cream cheese
- Dietary Info: gluten free, no seed oils, eggless
- Difficulty: Easy!
- Why You’ll Love It: low sugar cream cheese truffles made with organic stevia
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Why You’ll Love This Recipe
- Organic Truffles: While Valentine’s Day is full of truffles, candy, and chocolates, many can contain artificial colors, soy and other ingredients we don’t really need. These organic truffles have just 7 organic ingredients!
- Low Sugar Dessert: While I’m not one to shy away from sugar, so long as it’s organic, my friends at NuNaturals make Organic Liquid Stevia. For those that can’t have sugar or need a low sugar dessert, you wouldn’t even know Raspberry Truffles have no sugar in them! They are so good! Also, try Pink Peppermint Ice for a lower sugar chocolate option!
- Raspberry Cheesecake Truffles: If you love raspberry and cheesecake, that's exactly what these bite sized cream cheese truffles taste like! These little cheesecake balls are chocolate coated truffles with the addition of raspberry, perfect for Valentine's Day, Christmas, Easter or just for a sweet treat.
- Quick and Easy: These Raspberry Truffles are quick and easy to make! If you’re looking for a last minute dessert, you can whip these organic truffles up in no time at all.
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- What is stevia?
- Ingredients
- Baker’s Tips for Dark Chocolate Raspberry Truffles with Cream Cheese
- How to Make Dark Chocolate Raspberry Truffles with Cream Cheese
- Recipe FAQ’s
- More Valentine’s Day Ideas
- More Raspberry Recipes
- Dark Chocolate Raspberry Truffles with Cream Cheese
- The Bake Shop
What is stevia?
Stevia is a natural sweetener that comes from the Stevia rebaudiana plant, that is native to South America. Stevia can come in a powder form or a liquid form. It can be used as a sugar replacement in drinks, baked goods, or other foods. Just like other ingredients, there is organic stevia and conventional stevia.
Ingredients
- Liquid Stevia: I use NuNaturals Organic Liquid Stevia for a natural sweetener without added sugar. If you are looking for a low sugar dessert, this is a great organic option.
- Cream Cheese: I use organic cream cheese as the base for these organic truffles. This gives them a creamy texture!
- Coconut: I use organic unsweetened fine shredded coconut which reduces the need for powdered sugar, which what usually would go into a truffle like this.
- Raspberry Powder: I flavor these organic truffles with freeze dried raspberry powder. This gives them flavor and color! If you don’t have freeze dried raspberry powder, you can also food processor freeze dried raspberries into a powder.
- Chocolate Sprinkles: I top these with natural chocolate sprinkles, which are optional.
- Freeze Dried Raspberries: I top these Raspberry Truffles with crushed freeze-dried raspberries, this is optional but it makes them look pretty!
- Dutch Cocoa Powder: This part is also optional, but if you want a low sugar dessert, you can roll these organic truffles in Dutch cocoa powder instead of coating them in dark chocolate. I use NuNaturals Organic Dutch Cocoa Powder for a rich chocolate flavor.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Dark Chocolate Raspberry Truffles with Cream Cheese
- You can use cream cheese from a tub or the block, either works. I prefer full fat for flavor, but you can also use low fat if you prefer.
- I use organic freeze dried raspberry powder, but if you can’t find this you can crush up freeze dried raspberries. Or you can also use freeze dried strawberry powder or even crush up freeze dried strawberries too.
- You can coat these organic truffles in dark chocolate or roll them in Dutch cocoa powder, they are delicious both ways!
- I top these with chocolate sprinkles and freeze dried raspberries, but this is optional. You could also use rainbow sprinkles, pink sprinkles, graham cracker crumbs, chocolate graham crackers, or even an extra drizzle of melted chocolate chips or even white chocolate.
- If you have extra chocolate, you can drizzle chocolate on top of the finished truffles for a pretty finish.
- Be sure to store these Raspberry Truffles in the fridge. You can also freeze them!
How to Make Dark Chocolate Raspberry Truffles with Cream Cheese
- Line a baking sheet with parchment paper. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, 4 drops of stevia, and the vanilla extract. Mix on low until combined, then speed mixer up to high as the mixture begins to thicken. Whisk on high until stiff peaks form. Transfer the whipped cream to a separate bowl.
- In the bowl of a stand mixer fitted with the paddle attachment (no need to wash the bowl), add the cream cheese, coconut, raspberry powder, and the additional 24 drops stevia.
- Mix on low until combined, then speed mixer up to medium and mix until completely combined.
- Add the whipped cream into the raspberry mixture.
- Mix on low until combined (or fold together with a spatula).
- Using your hands, roll the raspberry filling into 15 balls and place on the prepared parchment-lined baking sheet. Transfer the baking sheet to the freezer. Allow the filling to set until it’s firm, at least 30 minutes.
- Add the dark chocolate to a heatproof bowl. Using a double boiler or doing 30 second intervals in the microwave stirring between each one, melt until you have a smooth chocolate.
- Remove the truffles from the freezer and drop each one in the melted chocolate to coat completely to coat them completely. I like to use a fork like a spoon, so excess chocolate can drip back into the bowl.
- Alternatively, you can coat the truffles in Dutch cocoa powder or do a mix of both. If you are going to use cocoa powder, you won’t need as much dark chocolate (for example, if you dip half in cocoa, just do half the amount of chocolate). Just add the Dutch cocoa to a medium bowl and roll the truffles in it.
- Add chocolate sprinkles or freeze dried raspberries on top of the truffles after they have been dipped to ensure they stick. Place the truffles back in the freezer to set, about 15 to 30 minutes. Store in an airtight container in the fridge for up to 5 days.
Recipe FAQ’s
Yes, you can use real sugar instead. In the whipped cream, add 1 teaspoon of cane sugar. And, in the cream cheese part of the recipe, add 71 grams powdered sugar. If this mixture seems dry, add 1 teaspoon of heavy whipping cream at a time until you get the right consistency to roll with your hands easily.
No, this will bring too much moisture into the truffles so you need freeze dried raspberry powder. You can buy the powder like I do, for ease, or you can also food processor (or crush) freeze dried raspberries into a fine powder.
The freeze dried raspberry powder allows us to get the flavor (and a naturally pink color!) of raspberry without added moisture.
Yes, this recipe is a cream cheese truffle base! It makes them taste like cheesecake truffles!
The ratio of ingredients may be off if this happens. Make sure to measure properly, that's why I always recommend using a digital food scale for the best results. If your truffles are too soft and difficult to roll, you can pop the dough in the fridge to chill for a bit. Or, you can also add some more fine shredded coconut to help with the texture.
They just need to chill until the chocolate coating has set. I pop them in the freezer as opposed to fridge as it speeds up this process, it should only take 15 to 30 minutes.
Yes, because these are made with a cream cheese base, they do need to be stored in the fridge.
These have cream cheese as the base, so you should store in the refrigerator. I put in an airtight container and then just keep that in the fridge. They will last for up to 5 days.
Yes! Freeze in a freezer safe airtight container. You can keep in the freezer for up to 3 months. Just thaw in the fridge and they are ready to enjoy.
More Valentine's Day Ideas
- Make these part of a Homemade Valentine’s Day Chocolate Box!
- Add to a Valentine’s Day Charcuterie Board.
- Include in a homemade chocolate box along with Dark Chocolate Almond Hearts, Chocolate Cream Drops, or Strawberry Cream Drops.
- Make Homemade Marshmallows Without Eggs, melt white chocolate and add in raspberry powder so it's light pink. Half dip the marshmallows for a fruity treat!
- Make Homemade Caramel Sauce with Bone Broth and use as a dip for apples or ice cream, which makes a great addition to a candy charcuterie board!
More Raspberry Recipes
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Dark Chocolate Raspberry Truffles with Cream Cheese
Ingredients
- ¼ cup heavy whipping cream
- 28 drops NuNaturals Organic Liquid Stevia
- 1 teaspoon vanilla extract
- 113 grams cream cheese
- 85 grams unsweetened fine shredded coconut
- 1 tablespoon raspberry powder
- 142 grams mini dark chocolate chips
- freeze dried raspberries
- Natural chocolate sprinkles
- NuNaturals Organic Dutch cocoa powder (optional)
Instructions
- Line a baking sheet with parchment paper.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, 4 drops of stevia, and the vanilla extract. Mix on low until combined, then speed mixer up to high as the mixture begins to thicken. Whisk on high until stiff peaks form. Transfer the whipped cream to a separate bowl.
- In the bowl of a stand mixer fitted with the paddle attachment (no need to wash the bowl), add the cream cheese, coconut, raspberry powder, and the additional 24 drops stevia. Mix on low until combined, then speed mixer up to medium and mix until completely combined.
- Add the whipped cream into the raspberry mixture and mix on low until combined (or fold together with a spatula).
- Using your hands, roll the raspberry filling into 15 balls and place on the prepared parchment-lined baking sheet. Transfer the baking sheet to the freezer. Allow the filling to set until it’s firm, at least 30 minutes.
- Add the dark chocolate to a heatproof bowl. Using a double boiler or doing 30 second intervals in the microwave stirring between each one, melt until you have a smooth chocolate.
- Remove the truffles from the freezer and drop each one in the melted chocolate to coat completely to coat them completely. I like to use a fork like a spoon, so excess chocolate can drip back into the bowl.
- Alternatively, you can coat the truffles in Dutch cocoa powder or do a mix of both. If you are going to use cocoa powder, you won’t need as much dark chocolate (for example, if you dip half in cocoa, just do half the amount of chocolate). Just add the Dutch cocoa to a medium bowl and roll the truffles in it.
- Add chocolate sprinkles or freeze dried raspberries on top of the truffles after they have been dipped to ensure they stick.
- Place the truffles back in the freezer to set, about 15 to 30 minutes. Store in an airtight container in the fridge for up to 5 days.
Video
Notes
- You can use cream cheese from a tub or the block, either works. I prefer full fat for flavor, but you can also use low fat if you prefer.
- I use organic freeze dried raspberry powder, but if you can’t find this you can crush up freeze dried raspberries. Or you can also use freeze dried strawberry powder or even crush up freeze dried strawberries too.
- You can coat these organic truffles in dark chocolate or roll them in Dutch cocoa powder, they are delicious both ways!
- I top these with chocolate sprinkles and freeze dried raspberries, but this is optional.
- I top these with chocolate sprinkles and freeze dried raspberries, but this is optional. You could also use rainbow sprinkles, pink sprinkles, graham cracker crumbs, chocolate graham crackers, or even an extra drizzle of melted chocolate chips or even white chocolate.
- If you have extra chocolate, you can drizzle chocolate on top of the finished truffles for a pretty finish.
- Be sure to store these Raspberry Truffles in the fridge. You can also freeze them!
Nutrition
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