• Serves: 18
  • Prep Time: 20 min
  • Total Time: 3 hrs


  • ¼ cup 35% whipping cream
  • ¼ cup Welch's Natural Raspberry or Strawberry Spread
  • 5oz. semi-sweet chocolate, chopped
  • 2 tbsp unsalted butter, softened
  • Cocoa powder, for garnish
  • Coconut flakes, for garnish
  • Chopped nuts, for garnish


1. Combine the cream and raspberry spread in a small saucepan set over medium heat. Cook, stirring, until steaming. Stir in the chopped chocolate until smooth; stir in the butter until well combined. Transfer to a small bowl and cover the surface directly with plastic wrap. Chill overnight or until set.

2. Use a melon baller, small ice cream scoop or tablespoon to portion out 18 truffles. Roll truffles in cocoa powder, coconut flakes and/or chopped nuts.

Tip: Add some freshness by stirring in 1 tsp finely grated orange zest with the butter.

Nutrition per Serving

Serving Size: 1 truffle
  • 67 calories
  • 5g fat
  • 3g saturated fat
  • 8mg cholesterol
  • 6mg sodium
  • 7g carbohydrates
  • 0.5g fiber
  • 6g sugar
  • 0.4g protein

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