White Chocolate Raspberry Truffles (Printable)

Decadent creamy white chocolate bites with a burst of tangy raspberry, perfect for gifts or special moments.

# What You Need:

→ Truffle Ganache

01 - 7 oz high-quality white chocolate, chopped
02 - 1/4 cup heavy cream
03 - 2 tbsp unsalted butter
04 - 2 tbsp freeze-dried raspberries, crushed

→ Coating

05 - 3.5 oz white chocolate, melted
06 - 2 tbsp freeze-dried raspberries, crushed for garnish

# How-To Steps:

01 - Place chopped white chocolate in a heatproof bowl, ensuring pieces are uniformly sized for even melting.
02 - Combine heavy cream and butter in small saucepan over medium heat. Bring to gentle simmer, watching closely to prevent boiling over.
03 - Pour hot cream mixture over chocolate. Let stand undisturbed for 1 minute, then whisk continuously until completely smooth and glossy.
04 - Fold crushed freeze-dried raspberries into ganache until evenly distributed throughout mixture.
05 - Cover bowl tightly and refrigerate for minimum 1 hour until mixture firms sufficiently for shaping.
06 - Using melon baller or small spoon, portion chilled ganache and quickly roll into uniform balls between palms. Place on parchment-lined baking sheet.
07 - Transfer baking sheet to freezer for 15 minutes to firm truffle centers before coating.
08 - Working quickly, dip each chilled truffle into melted white chocolate. Allow excess coating to drip off before returning to lined sheet.
09 - Immediately sprinkle each coated truffle with pinch of crushed freeze-dried raspberries while chocolate remains wet.
10 - Refrigerate completed truffles for 15 minutes until coating completely hardens. Serve chilled or store for later use.

# Expert Tips:

01 -
  • The contrast between creamy white chocolate and tangy raspberry creates this sophisticated flavor that feels fancy but is surprisingly achievable
  • These truffles freeze beautifully, so you can make them weeks ahead and pull them out for unexpected guests or last minute gifts
02 -
  • If your ganache separates and looks grainy, do not panic, just whisk in a tiny splash of cold cream and it will come back together beautifully
  • Room temperature truffles are much harder to dip without leaving fingerprints, so keep them chilled until the very last moment before coating
03 -
  • Wear food safe gloves when rolling truffles to prevent melting from your body heat and keep the chocolate looking pristine
  • If the coating chocolate starts to thicken while you are dipping, add a tiny drop of neutral oil to thin it back out

Go back