Raspberry Fudge Balls

These no-bake chocolate truffles come together in about 20 minutes and taste like you spent all afternoon in a candy kitchen. Softened cream cheese mixed with melted chocolate chips creates a rich, fudgy base, while vanilla wafer crumbs add body and seedless raspberry preserves swirl a fruity brightness through every bite.

Rolled in finely chopped almonds for a nutty exterior crunch, these look polished enough for a holiday candy box. The almond coating also keeps them from sticking together in the fridge.

A few hours of chilling firms them up from soft and scoopable to a dense, truffle-like texture that holds its shape on a plate. The raspberry and chocolate combination is a classic for a reason: the tartness of the fruit cuts through the rich, sweet cream cheese and chocolate.

Kitchen Tips

• Soften the cream cheese fully to room temperature. Cold cream cheese won’t blend smoothly with the melted chocolate
• Let the melted chocolate cool slightly before mixing with the cream cheese. Hot chocolate will melt the cream cheese into a soupy mess
• Use seedless raspberry preserves. Seeds in a truffle are unpleasant texturally
• Chill for at least an hour before shaping. The mixture is too soft to roll when freshly mixed

Variations

• Roll in cocoa powder instead of almonds for a classic truffle look
• Use strawberry or apricot preserves for a different fruit flavor
• Add a tablespoon of raspberry liqueur (Chambord) for an adults-only version