Raspberry Cream Filled Chocolates with Sea Salt

Raspberry Cream Filled Chocolates with Sea Salt

Seriously try them! You want to impress your girlfriends or loved ones with home made candies? Well here you go. I love raspberries, cream cheese and chocolate so naturally combining them had to happen. Topping it with sea salt was a last minute idea of genius. I refrigerated them overnight, the next morning popped one in my mouth as I pretended to be looking in the fridge for my toddlers fruit. Haha! Mommy’s in heaven she will be right out of the fridge with your breakfast, please wait patiently without whining!

This is another recipe of mine that needs to sit for a minimum of 3-4 hours, but preferably overnight. Allowing the raspberry to soften and mix with the filling, giving you a homemade candy that’s sure to please your taste buds. We all run late sometimes and this is why I love recipes that can be made the night before. It leaves one less thing to do the day I’m busy getting myself and my little one ready. I can pretend that extra time will be used for myself, but every mom knows that never happens. Just being on time and not forgetting something is a victory in my book.

P.S. I love and recommend using Trader Joe’s semi sweet chocolate chips

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Cream Filled Chocolates

Raspberry Cream Filled Chocolates with Sea Salt

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  • 1 small 6 ounce container of raspberries
  • 1/2 cup heavy whipping cream
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 4 ounces softened cream cheese
  • 1 teaspoon canola oil
  • 1/2 cup chocolate chips
  • Good quality sea salt
  • Plastic bag for piping
  • Parchment paper


  1. Pour 1/2 cup cream into stand mixer or bowl and whip until turns into whipping cream
  2. Add vanilla sugar and room temp cream cheese and mix well
  3. Rinse raspberries and set aside on paper towel to dry
  4. Using a double boiler or pan on very low heat slowly melt chocolate with 1 teaspoon of canola oil
  5. Add Whipped cream cheese mixture to plastic bag and with scissors cut a small whole on one side
  6. Get salt ready in a small bowl next to the melting chocolate
  7. Pipe a small amount into each raspberry filling them all
  8. Dip each filled raspberry into the chocolate and place on a baking sheet lined with parchment paper
  9. Immediately after each raspberries is dipped in the chocolate sprinkle with a little sea salt
  10. Place candies in fridge on baking sheet for 3-4 hour minimum or overnight
  11. Cover with plastic or place in a sealed container 3-4 hours after refrigerating
  12. Right before serving remove from refrigerator
  • Category: Dessert

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  1. These look so yummy!! Going to try them for Easter!! 🙂

  2. Louise Steckler

    What is the easiest way to dip the berries into the chocolate without burning fingers or making a big mess?

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