White Chocolate Raspberry Truffles are a sweet little treat filled with creamy white chocolate and the bright, tangy flavor of raspberries. These truffles are smooth on the outside and melt-in-your-mouth soft inside, making them a perfect bite-sized dessert for any occasion.
I love making these truffles when I want something special but simple. The mix of silky white chocolate with bursts of raspberry always feels fancy, even though they’re easy to prepare. I usually keep a batch in the fridge for when I need a quick pick-me-up or a sweet gift for friends.
One of my favorite ways to enjoy these truffles is chilled, right out of the fridge, with a cup of hot tea. The coolness pairs beautifully with the rich chocolate and fruity raspberry flavors. Whenever I bring these out, people always ask for the recipe—they’re just that good!
Key Ingredients & Substitutions
Freeze-Dried Raspberries: These give a strong raspberry flavor without adding moisture. If you can’t find freeze-dried, try raspberry powder or finely crush freeze-dried strawberries for a similar effect.
White Chocolate: Using high-quality white chocolate is key for a smooth texture and rich taste. If you want something a bit less sweet, try mixing white chocolate with a little cream cheese for tang.
Heavy Cream & Butter: These make the truffle center creamy and smooth. You can substitute butter with coconut oil for a dairy-free option, though the texture will be slightly different.
Powdered Sugar: This helps keep the truffles from sticking and adds a delicate sweetness. You can swap this with finely shredded coconut for a different coating.
How Can You Get the Perfect Smooth and Firm Truffle Filling?
The secret is warming the cream and butter gently without boiling. This melts the chocolate evenly and keeps the texture silky.
- Warm cream and butter over low heat until the butter melts, then remove from heat immediately.
- Add chopped white chocolate and let it sit for a couple of minutes to soften before stirring smoothly.
- Mix well with raspberry powder and vanilla for even flavor.
- Chill the mixture until it’s firm enough to scoop into balls without falling apart, usually about 2 hours.
Taking your time here ensures the truffles hold their shape and have that creamy, melt-in-your-mouth center that makes them so special.
Equipment You’ll Need
- Food processor – I use it to turn freeze-dried raspberries into a fine powder quickly and easily.
- Medium saucepan – helps gently heat the cream and butter without burning.
- Heatproof bowl – perfect for melting the chocolate smoothly after heating the cream.
- Small cookie scoop or spoon – makes uniform-sized balls for easy shaping.
- Parchement paper-lined tray – for setting the truffles without sticking.
- Microwave-safe bowl – for melting extra white chocolate for drizzling or coating.
Flavor Variations & Add-Ins
- Spoil yourself with dark or milk chocolate instead of white for a richer flavor profile.
- Mix in chopped nuts or crushed cookies into the chocolate center for added crunch.
- Add a splash of liqueur, like Chambord or Grand Marnier, to the cream for a boozy touch.
- Finish with a dusting of cocoa powder, crushed freeze-dried berries, or sprinkles for extra color and texture.
White Chocolate Raspberry Truffles
Ingredients You’ll Need:
For The Truffle Center:
- 1 cup freeze-dried raspberries
- 8 oz white chocolate, finely chopped (plus extra for drizzling)
- ¼ cup heavy cream
- 2 tbsp unsalted butter, softened
- ½ tsp vanilla extract
For Coating:
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time, plus around 2 to 2½ hours of chilling and setting time. The chilling helps the mixture firm up so you can shape and coat the truffles perfectly, and a final chill sets the white chocolate coating.
Step-by-Step Instructions:
1. Make Raspberry Powder:
Put the freeze-dried raspberries into a food processor. Pulse them until they turn into a fine powder. This gives you strong raspberry flavor without added moisture.
2. Warm the Cream and Butter:
In a medium saucepan over low heat, gently warm the heavy cream and softened butter until the butter melts and the mixture is hot but not boiling. This prepares the base for melting the chocolate smoothly.
3. Melt the White Chocolate:
Remove the saucepan from the heat and immediately add the finely chopped white chocolate. Let it sit untouched for 2 minutes so the chocolate softens, then stir everything until smooth and completely melted.
4. Mix in Flavorings:
Add the vanilla extract and half of the raspberry powder into the melted white chocolate mixture. Stir well to combine all the flavors evenly.
5. Chill the Mixture:
Transfer the mixture to a bowl and refrigerate for about 2 hours or until it becomes firm enough to scoop and shape.
6. Shape the Truffles:
Use a small scoop or spoon to form the chilled mixture into 1-inch balls. Roll each ball in powdered sugar to prevent sticking, then place them on a parchment-lined tray.
7. Prepare the White Chocolate Coating:
Melt some extra white chocolate in a microwave-safe bowl by heating it in 30-second intervals. Stir between each interval until the chocolate is smooth and ready for coating or drizzling.
8. Coat or Drizzle the Truffles:
Either dip each powdered sugar-coated ball into the melted white chocolate to cover completely, or drizzle the chocolate over the truffles for a pretty finish.
9. Set the Truffles:
Put the coated truffles in the refrigerator for at least 30 minutes to allow the chocolate shell to harden.
10. Store and Enjoy:
Keep your truffles in an airtight container in the fridge for up to one week. Enjoy chilled for the best creamy texture and fresh raspberry flavor!
Can I Use Frozen or Fresh Raspberries Instead of Freeze-Dried?
Freeze-dried raspberries are best because they have no moisture, which keeps the truffles firm. Fresh or frozen raspberries add too much liquid and will make the mixture too soft and hard to shape.
How Should I Store White Chocolate Raspberry Truffles?
Store them in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before eating to soften slightly.
Can I Make These Truffles Ahead of Time?
Yes! You can prepare the truffle mixture and shape the balls a day ahead. Keep them covered and refrigerated, then coat them with chocolate just before serving for the freshest texture.
What If I Don’t Have a Food Processor?
You can place the freeze-dried raspberries in a sealed plastic bag and crush them with a rolling pin or heavy pan until finely powdered. Just be sure to crush very finely for a smooth truffle center.