White Chocolate Raspberry Truffles are little bites of dreamy sweetness that bring together smooth, creamy white chocolate and the bright, tangy pop of raspberry. These truffles have a silky texture that melts in your mouth and a fruity surprise inside that keeps you reaching for just one more.
I love making these truffles when I want something special to share with friends or to give as a thoughtful homemade gift. They’re fun to roll into perfect little balls and sometimes dust with cocoa or powdered sugar for an extra touch. The raspberry flavor feels fresh and lively, balancing the richness of the white chocolate so the treat never feels too heavy.
My favorite way to enjoy these truffles is with a cup of tea or coffee on a quiet afternoon. They make any moment feel a little cozier and sweeter. Plus, they’re great to have on hand when guests drop by or as a little surprise to brighten up your day. Sweet, soft, and just the right touch of fruitiness—they’re hard to resist!
Key Ingredients & Substitutions
White Chocolate: Use good-quality white chocolate with cocoa butter for a smooth, creamy taste. Avoid white chocolate chips, as they may not melt as well. If you want a different flavor, try milk chocolate or even cream cheese for a twist.
Raspberries: Fresh raspberries give the best flavor, but frozen works well, too. Make sure to thaw and drain excess liquid before using. If raspberries are hard to find, strawberries or blueberries can be tasty substitutes.
Heavy Cream: Heavy cream helps create that rich ganache texture. For a lighter option, you can try half-and-half, but the texture won’t be as silky. Coconut cream also works if you want a dairy-free choice.
Butter: Butter adds richness and smoothness to the ganache. Unsalted butter is best so you can control the saltiness. You can skip it if you want, but the truffles might be less creamy.
How Do You Make Smooth, Evenly Coated Truffles?
Getting the perfect truffle shape and coating takes a bit of care, but it’s simple with these tips:
- Chill the ganache well before shaping. It should be firm enough to roll without sticking.
- Use a melon baller or a small spoon to scoop even portions for uniform truffles.
- Roll quickly with lightly oiled or powdered sugar-dusted hands to prevent sticking.
- Melt the white chocolate slowly over a double boiler or in short microwave bursts, stirring often. Overheating will make it grainy.
- Dip truffles gently but completely in melted white chocolate. Tap off extra chocolate so the coating isn’t too thick or messy.
- Place dipped truffles on parchment paper and keep them cool while the coating sets to avoid cracking or melting.
With these tricks, your truffles will look professional and taste amazing every time!
Equipment You’ll Need
- Medium heatproof bowl – perfect for melting the white chocolate smoothly without burning it.
- Small saucepan – used to heat the heavy cream and raspberries, letting you control the temperature easily.
- Fine-mesh sieve – helps strain the raspberry cream so your ganache stays smooth and silky.
- Melon baller or teaspoon – makes scooping out even, round portions of ganache for neat truffles.
- Double boiler or microwave-safe bowl – for melting the extra white chocolate gently without overheating.
- Parchment paper – keeps your finished truffles from sticking as they set.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or blueberries for a different fruity flavor below. Frozen berries work well if cooked gently first.
- Add a splash of orange or lemon zest to the ganache for extra citrus brightness.
- Mix in crushed cookies or pistachios into the ganache for crunch and extra flavor.
- Roll finished truffles in cocoa powder, powdered sugar, or crushed freeze-dried raspberries for an attractive coating and added taste.
White Chocolate Raspberry Truffles
Ingredients You’ll Need:
For The Truffle Ganache:
- 8 oz (225 g) white chocolate, finely chopped (plus extra for coating)
- ½ cup (120 ml) heavy cream
- 1 cup fresh or frozen raspberries
- 1 tbsp unsalted butter, softened
- ½ tsp vanilla extract
- ¼ tsp salt
Optional Coating:
- Powdered sugar or crushed freeze-dried raspberries for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and mix, plus at least 3 hours (or overnight) to chill the ganache firm enough to shape. Dipping and chilling the truffles afterward takes another 20 minutes. Overall, plan for around 4 hours from start to finish, with most of that being wait time in the fridge.
Step-by-Step Instructions:
1. Making the Raspberry Cream:
In a small saucepan, combine the heavy cream and raspberries. Heat over medium heat until the mixture just starts to simmer. Use a fork or potato masher to crush the raspberries gently into the cream, releasing their juices. Let this cook for 1-2 minutes, stirring now and then.
2. Straining and Preparing Ganache Base:
Strain the raspberry cream through a fine-mesh sieve into a clean bowl, pressing the solids to get out as much liquid as you can. Discard the leftover seeds and pulp. Warm the raspberry-infused cream again until gently simmering, then pour it over the chopped white chocolate placed in a medium heatproof bowl. Let it sit for 2-3 minutes without stirring to allow the chocolate to soften.
3. Creating Smooth Ganache:
Stir the mixture gently until smooth and shiny. Add the softened butter, vanilla extract, and salt, mixing until fully combined. Allow the ganache to cool at room temperature, then cover and refrigerate it until firm—at least 3 hours or overnight works best.
4. Shaping and Coating the Truffles:
Once the ganache is firm, scoop it out with a melon baller or teaspoon and roll it into small balls with your hands. Melt some extra white chocolate slowly using a double boiler or microwave (heat in short bursts and stir often to avoid burning). Dip each truffle ball into the melted white chocolate, letting any extra drip off.
5. Finishing Touches and Storing:
Place the dipped truffles onto parchment paper. While the coating is still soft, you can sprinkle crushed freeze-dried raspberries or dust with powdered sugar for a pretty finish. Chill the truffles in the fridge for 15-20 minutes to set the coating. Store them in an airtight container in the refrigerator for up to one week. Before serving, let the truffles sit at room temperature for a few minutes to soften slightly, making them even more melt-in-your-mouth delicious.
Can I Use Frozen Raspberries for These Truffles?
Yes! Just thaw the frozen raspberries and drain any excess liquid before using to prevent the ganache from becoming too watery.
How Should I Store Leftover Truffles?
Store them in an airtight container in the fridge for up to one week. Let them warm to room temperature for a few minutes before enjoying for the best texture.
Can I Substitute the White Chocolate?
You can use milk or dark chocolate if you prefer, but keep in mind the flavor and sweetness will change. Choose a good-quality chocolate for the best results.
What’s the Best Way to Melt White Chocolate for Coating?
Melt the white chocolate slowly using a double boiler or in short microwave bursts, stirring frequently to avoid burning or seizing.