Raspberry Truffle Cups

Raspberry Truffle Cups

Bite-sized truffle beauties feature the perfect flavor pairing of raspberry and chocolate.

Prep Time



Total Time






oz vanilla-flavored candy coating (almond bark), cut into pieces
oz semisweet baking chocolate, cut into pieces
tablespoons butter or margarine, cut into pieces
cup whipping cream
tablespoons raspberry-flavored liqueur or raspberry pancake syrup
fresh raspberries
  1. Melt candy coating as directed on package. Spread 1 teaspoon coating evenly in bottom and up side of each of 24 miniature paper candy cups. Let stand until hardened.
  2. In 2-quart saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in remaining ingredients except raspberries. Refrigerate about 35 minutes, stirring frequently, until mixture is thickened and mounds when dropped from a spoon.
  3. Place raspberry in each candy-coated cup. Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups over raspberry. Place cups on cookie sheet. Refrigerate until chocolate mixture is firm, about 30 minutes. If desired, peel paper from truffle cups before serving. Store tightly covered in refrigerator.
Makes 24 truffle cups
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For Crème de Menthe Truffle Cups, add 1/4 cup finely ground almonds to the chocolate mixture and substitute crème de menthe for the raspberry liqueur.
For Cherry Truffle Cups, substitute cherry-flavored liqueur for the raspberry liqueur and 24 candied cherry halves for the raspberries.

Nutrition Information:

1 Serving (1 Truffle Cup)
  • Calories 100
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 15mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 0g,
    • Sugars 9g),
  • Protein 0g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.