Raspberry Cream Truffles

Prep Time: 5 mins | Cook Time 10 mins | Course: Dessert | Servings: 12 

Raspberry cream cheese truffles with fresh raspberries as well as freeze dried raspberries burst with flavor in every bite. Roll in cocoa powder or if feeling adventurous, temper some chocolate to coat.

4 oz cream cheese, softened

3 Tbsp freeze dried raspberries, crushed

6 oz fresh raspberries

⅓ cup heavy cream

10 oz dark chocolate chips

1 cup cocoa (or cacao) powder

Beat cream cheese with dried and fresh raspberries in a medium sized mixing bowl. Bring cream to a near boil in a saucepan over medium heat. Take the saucepan off the burner and stir in the chocolate chips. Allow to cool a bit before mixing into the raspberry cream mixture. Chill truffle mixture for 2 hours. Roll into a teaspoon size round ball and chill while continuing to roll. Pour cocoa powder into a pie plate and roll truffles in cocoa to coat. Eat, smile and repeat. Store truffles in the fridge.