Perfect White Chocolate Raspberry Truffles
These white chocolate raspberry truffles combine creamy white chocolate with tart fresh raspberries for a quick, elegant, and delicious treat perfect for parties or gifts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 55 minutes
- Yield: 24 truffles 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 oz (225 g) white chocolate chips or bar (high-quality like Ghirardelli or Lindt recommended)
- 1 cup (125 g) fresh raspberries, gently mashed
- 1/4 cup (60 ml) heavy cream
- 2 tbsp (28 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, for rolling (optional)
- Freeze-dried raspberries, finely crushed, for coating alternative
- 1 tsp vanilla extract (optional)
- Pinch of sea salt (optional)
Instructions
- Gently mash 1 cup (125 g) of fresh raspberries in a mixing bowl to release some juice but keep small chunks for texture. Set aside.
- Chop the white chocolate bar if using a block. Place the chocolate in a heatproof bowl over simmering water (double boiler), stirring constantly until smooth, about 5-7 minutes. Remove from heat promptly.
- In a small saucepan, warm 1/4 cup (60 ml) heavy cream with 2 tbsp (28 g) softened unsalted butter over low heat until just simmering—do not boil.
- Slowly pour the warm cream and butter mixture into the melted white chocolate, stirring gently but thoroughly to create a silky ganache. Add 1 tsp vanilla extract or a pinch of sea salt if using. Stir for 2-3 minutes.
- Carefully fold the mashed raspberries into the ganache, distributing evenly without breaking the mixture too much.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until firm enough to scoop (overnight recommended for best results).
- Using a small cookie scoop or teaspoon, portion out the chilled ganache. Roll quickly between palms to form smooth balls about 1 inch (2.5 cm) in diameter.
- Roll each ball in powdered sugar or crushed freeze-dried raspberries for a pretty finish. Place on a parchment-lined baking sheet.
- Refrigerate the coated truffles for another 30 minutes to set. Store in an airtight container in the fridge.
Notes
Melt white chocolate slowly over simmering water to avoid burning. Chill ganache overnight for easier shaping. If ganache is too soft, chill longer; if too hard, let sit at room temperature briefly. Rolling with cold hands or gloves helps prevent melting. For a glossy finish, dip truffles in tempered white chocolate.
Nutrition
- Serving Size: 1 truffle (about 1 i
- Calories: 100
- Sugar: 9
- Sodium: 15
- Fat: 7
- Saturated Fat: 4.5
- Carbohydrates: 10
- Fiber: 0.5
- Protein: 1
Keywords: white chocolate, raspberry, truffles, easy dessert, party recipe, homemade truffles, quick sweets