Chocolate Raspberry Ice Cream Truffles

Chocolate Raspberry Truffles are easy to make using chocolate and ice cream. These decadently creamy homemade candies make great treats or gifts for Valentine's Day, Christmas, or any special occasion.

These aren't your ordinary chocolate truffles made with chocolate and heavy whipping cream. They are made with melted ice cream instead.

The idea to create these ice cream truffles came to me when I was looking at the recipe book that came with the ice cream maker that I received as a gift from a friend. Most of the recipes called for cream and sugar and other ingredients like eggs. I wondered if I could melt some ice cream and swap it out for the cream in my chocolate truffle recipe.

Fortunately, I had a small amount of my favorite ice cream, Black Raspberry Chocolate Chunk, in my freezer. It was just enough to test out my theory and make a small batch of chocolate raspberry truffles.

Two ingredients, and a few minutes later, I tasted the best chocolate ganache ever. I was stunned. It tasted just like the ice cream, only more chocolaty.

I shared these at a party and everyone who ate them knew exactly what ice cream I used. The flavor is that evident.

Update: I just made some of the most incredible Milk Chocolate Salted Caramel Truffles using salted caramel ice cream. They were so rich and creamy and unbelievably good. I'm not sure which flavor I like best, but both are now on my list of must-make treats for Valentine's Day.

You can use any ice cream you like that does NOT have any chunky ingredients, like nuts, in it. Chocolate chunks will melt, but large pieces of nuts will not.

Chocolate Raspberry Ice Cream Truffles

Items used to create this project are available on Amazon.com. I earn a small commission when you use the products links in th is post at NO extra cost to you.

VIDEO TUTORIAL:

See the step-by-step tutorial below the recipe.

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Chocolate Raspberry Ice Cream Truffles

Prep Time

20 mins

Cook Time

3 mins

Total Time

23 mins

 

Chocolate truffles flavored with black raspberry chocolate chunk ice cream are super easy to make and can be served as dessert or given as gifts.

Course: Dessert

Cuisine: American

Keyword: chocolate raspberry truffles, ice cream truffles

Servings: 16 -20

Calories: 80 kcal

Author: Beth Jackson Klosterboer

Ingredients

• ½ -¾ cup Black Raspberry Chocolate Chunk Ice Cream
• 8 ounces finely chopped semi-sweet chocolate
• chocolate shavings semi-sweet chocolate and pink candy melts

Instructions

1. Melt ice cream in microwave on high for 20 seconds. Remove and stir, heat for 20-30 more seconds until completely melted and it just comes to a boil.
2. Measure out ½ cup of melted ice cream and stir into the finely chopped chocolate.
3. If all the chocolate doesn't melt, heat at high power for 15 seconds.
4. Let it sit in the microwave for a minute, then remove and stir.
5. Heat again if needed.
6. Allow the chocolate to cool and thicken at room temperature for about 6 hours or in the refrigerator for about an hour.
7. Scoop out using a small ice cream scoop (2 teaspoon size) or a spoon.
8. Roll each scoop into a ball and immediately roll in the chocolate shavings.
9. Store in an airtight container at room temp for up to 2 weeks. Refrigerate up to 3 weeks.

Recipe Notes

• Every brand of ice cream will have different amounts of air whipped into it and you'll need ½ cup of melted ice cream.
• I had a reader write to ask about using white chocolate instead.  If you make the truffles using White Chocolate, you need to use twice as much white chocolate, if you use milk chocolate you need 1 ½ times as much chocolate. When I make white chocolate truffles, being there is such a small liquid to chocolate ratio, I just heat the cream (or ice cream) and the white chocolate in a double boiler until it's ¾ of the way melted. Remove from the heat then stir until melted.

Instructions:

1. Scoop ½ to ¾ cup ice cream into a microwave-safe bowl or glass measuring cup.
2. Heat the ice cream on high power for 20 seconds. Remove and stir, heat for 20-30 more seconds until completely melted and it just comes to a boil.
3. Measure out ½ cup of melted ice cream and stir into the finely chopped chocolate.
   • If all the chocolate doesn't melt, heat at high power for 15 seconds. Let it sit in the microwave for a minute, then remove and stir. Heat again if needed.
   • It's best not to overheat the chocolate, so be sure to let the bowl sit to allow the heat in the bowl to continue melting the chocolate.
4. Allow the chocolate to cool and thicken.
   • I usually place a piece of plastic wrap directly over the chocolate and let it sit at room temperature for several hours, or overnight.
   • I find the chocolate to be creamier when left at room temperature, but you can place it in the refrigerator for about an hour if you prefer to speed up the process.

1. Meanwhile, grate your chocolate.
   • There are several ways to grate chocolate. You can shave chunks of chocolate using a vegetable peeler, but that takes forever. You can use a box grater. I do that often, but the chocolate becomes static charged and flies all over the place when I pick it up.
   • More recently I discovered that I can use my food processor. I attach a shredding plate and place a large chunk of chocolate into the feed tube and turn it on. I end up with light and fluffy pieces of chocolate that can easily be poured into a bowl.
   • For these truffles, I wanted to add some pink to my coating, so I used Bright Pink Candy Melts which don't work well with any of the methods above. I got the best results using a Microplane grater with an attachment. I just placed the wafers in the little cup, put the lid on top, and grated away. A rotary cheese grater works too, but the pieces were smaller.
   • Mix some dark and some pink shavings together in a bowl.

1. Once the chocolate is thickened, scoop out using a small scoop. I used a #70 (2 teaspoon scoop) to make evenly sized truffles but you can simply use a spoon.
2. Roll a scoop into a ball and immediately coat it in the chocolate shavings. Don't roll them all first. You need the warmth of your hands to make the balls a bit sticky so the chocolate shavings will stick.

Chocolate truffles are best eaten within a week but will stay fresh if stored in the refrigerator for up to a few weeks.

 If you love making homemade chocolates you might also like to check out these other recipes which are perfect for Valentine's Day, wedding showers, or thank you gifts.

Olive You Chocolate Truffles • Chocolate Heart Box
Salted Caramel Chocolate Truffles (another ice cream recipe) • Artisan Chocolate Recipe
Peanut Butter Fudge Hearts • Chocolate Truffle Cupcakes
Cordial Cherry Chocolate Fudge Hearts • Chocolate Raspberry Truffles

What ice cream would you like to use to make chocolate truffles?

• Author
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Beth

Hi, I'm Beth Jackson Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com

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