Raspberry White Chocolate Truffles
These Raspberry White Chocolate Truffles are a sweet, no-bake treat. I put sprinkles on top but you could do a chocolate drizzle instead or just keep them plain with no topping. You could also use different color sprinkles to match the holiday!
Ingredients
- 2 eight-ounce packages of cream cheese (room temperature)
- 2 cups powdered sugar
- 2 cups raspberries (fresh or frozen)
- 1 tablespoon of vanilla
- 1 cup whipped cream
- 1 cup vanilla wafer crumbs
- 1-2 packages vanilla almond bark
- Sprinkles (optional)
Instructions
Combine cream cheese and sugar in a bowl. Using a stand mixer or a hand mixer, whip until creamed together.
Add raspberries, vanilla, whipped cream, and wafer crumbs. Mix well. Place mixture in the freezer overnight or until truffles are firm enough to handle.
Line a baking sheet with parchment paper. Take about a tablespoon of truffle mix and, using your hands, roll the mixture into a small ball. After all the mixture is rolled, place the baking sheet back in the freezer and let truffles harden again.
Melt almond bark according to instructions. (You may not need both packages of almond bark. Start by just melting one package.)
Using a spoon, carefully dip truffles in melted almond bark and place back on parchment paper. (If you’re putting sprinkles on top, now would be the time to add them before the chocolate cools.) Keep refrigerated until ready to eat.
