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Fast and Easy-to-Make

Luscious Black Raspberry Truffles & Lemon Truffles

Black Raspberry Version:

1 jar DICKINSON’S® Pure Seedless Black Raspberry Preserves

12 oz. Milk Chocolate Chips

3 c. Crushed Vanilla Wafers

1 c. Powdered Sugar

1 c. Toasted Coconut or Pecans


Lemon Version:

1 jar DICKINSON’S® Lemon Curd

12 oz. White Chocolate Chips

3 c. Crushed Vanilla Wafers

1 c. Powdered Sugar

1 c. Toasted Coconut or Pecans

Melt the chips over low heat. Remove from heat and stir in remaining ingredients. Chill until firm enough to shape (check approx. every 15 min.). Roll into 1/2" size balls and roll in toasted coconut or pecans. Makes 6 servings.

SERVING IDEAS: Substitute any flavor Dickinson's Seedless Traditional Preserves.

For 'Pink Lemonade Truffles,' use pink-colored sugar wafers in the Lemon Version. For a limey twist, use Dickinson's Lime Curd instead of Lemon Curd for an awesome variation, especially rolled in the coconut. Yum!!!

NOTE: You may want to make a double batch, as these truffles will not last long! This recipe can be frozen.