Chocolate and raspberries are a match made in dessert heaven, and these no bake truffles prove it every single time.
So easy, so delicious, and honestly, way better than anything you’ll find at the store!
When the craving for something sweet hits but the oven just feels like too much work, these no bake raspberry chocolate truffles always save the day.
They’re creamy and chocolatey with a little pop of fresh raspberry, and honestly, they come together faster than it takes to clean up after dinner.
My girls love to help with rolling, and yes, things get a bit messy, but that’s half the fun!
All you need is a few basics and a spare ten minutes.
Trust me, these truffles are about to become your new favorite easy treat.
Ingredients for No Bake Raspberry Chocolate Truffles
- Chocolate chips – I always grab the semi-sweet kind, but use whatever you’ve got hiding in the pantry.
- Heavy cream – Makes everything extra creamy and rich, don’t skip it.
- Fresh raspberries – Mash ’em up a bit, it gets all juicy and pink.
- Vanilla extract – Just a splash makes them smell so good.
- Graham crackers – Crush them up, we roll the truffles in this for that little crunch.
- Cocoa powder – If you want them extra chocolatey on the outside, this is for rolling.
How to Make No Bake Raspberry Chocolate Truffles
1. Melt the Chocolate
Dump your chocolate chips and heavy cream into a microwave-safe bowl, then microwave it for about 30 seconds at a time, stirring each time, till it’s smooth and glossy.
Try not to sneak too many spoonfuls while you’re at it.
If it gets a little too thick, just add a splash more cream.
2. Mix in the Raspberries
Stir in your mashed raspberries and a little vanilla.
The mixture will look a bit weird at first but it comes together, I promise.
And don’t worry if there’s still a few raspberry lumps, that’s the best part.
3. Chill the Mixture
Stick the whole bowl in the fridge for about half an hour so it firms up and you can scoop it.
4. Roll the Truffles
Scoop out little blobs (I use a regular spoon, nothing fancy), then roll between your hands to make balls.
5. Coat in Toppings
Drop each truffle into either the crushed graham crackers or cocoa powder and roll it around till it’s coated.
Sometimes I do half and half, because the girls always argue over which is better.
Why These Raspberry Chocolate Truffles Are Always a Win
Honestly, these raspberry chocolate truffles are the treat I make when I’m out of energy but everyone’s got a sweet tooth (which, let’s be real, is almost always).
No baking, barely any cleanup, and you get something that actually tastes kind of fancy, even though it’s just chocolate chips and raspberries.
You can switch up the coating or even try swapping berries, but I always come back to this combo.
Easy No Bake Raspberry Chocolate Truffles
Print RecipeIngredients
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup fresh raspberries mashed
- 1/2 teaspoon vanilla extract
- 1/2 cup crushed graham crackers for rolling
- 1/4 cup cocoa powder for rolling
Instructions
- Add chocolate chips and heavy cream to a microwave-safe bowl. Microwave in 30 second bursts, stirring between each, until smooth and melted.
- Stir in the mashed raspberries and vanilla extract until everything’s combined.
- Chill the mixture in the fridge for about 30 minutes so it’s firm enough to scoop.
- Scoop out spoonfuls (I just use a regular spoon, nothing fancy), and roll into little balls with your hands.
- Roll each ball in crushed graham crackers or cocoa powder—totally up to you.
- Pop them back in the fridge for another 10–15 minutes so they hold their shape better.
- Try not to eat them all before the kids see them.
