White Chocolate Raspberry Truffles are creamy, dreamy little bites that combine the smooth sweetness of white chocolate with the bright, fruity punch of fresh raspberries. These truffles are soft and rich, with a melt-in-your-mouth texture that’s just the right balance between sweet and tangy.
I love making these truffles when I want a special treat that feels fancy but is actually pretty simple to whip up. The raspberries give these chocolates a fresh twist that wakes up your taste buds, and you can even roll them in crushed freeze-dried raspberries or white chocolate shavings for an extra fun touch. They’re a little gift to yourself or others, perfect for sharing or sneaking a few whenever you need a pick-me-up.
These truffles work wonderfully for parties, holidays, or just a quiet evening at home with a cup of tea. I like to keep a batch in the fridge because they last for days and always make for a nice surprise when I want something sweet without reaching for a whole bar of chocolate. It’s one of those recipes that makes me smile every time I eat one, knowing there’s a little burst of raspberry inside each bite.
Key Ingredients & Substitutions
White Chocolate: Use good-quality white chocolate for a smooth, creamy ganache. If you can’t find white chocolate chips, chopped bars work great. Avoid candy melts, as they may be too sweet and waxy.
Fresh Raspberries: Fresh raspberries bring a bright, natural flavor. If fresh aren’t available, use thawed frozen berries, but drain excess juice to avoid a runny ganache. Raspberry puree works as well.
Heavy Cream: This adds richness and helps melt the chocolate smoothly. For a lighter option, you can try half-and-half, but the texture may be less creamy.
Granulated Sugar & Freeze-Dried Raspberry Powder: Rolling the truffles in a mix of sugar and raspberry powder adds a pretty sparkle and an extra burst of flavor. If you don’t have freeze-dried raspberries, more sugar alone works fine.
How Can I Make Smooth, Creamy Ganache Without It Seizing?
The key to smooth truffle ganache is gentle heat and proper mixing. Here’s how I do it:
- Heat the cream just until it simmers—don’t let it boil. Boiling cream can cause the chocolate to seize or become grainy.
- Pour the hot cream over chopped white chocolate and let it sit for 2 minutes before stirring. This waiting helps the chocolate soften evenly.
- Stir gently from the center outward until smooth. Avoid vigorous stirring to maintain a glossy texture.
- If ganache looks thick, a small splash more warm cream can loosen it.
Chilling the ganache well before shaping makes it easier to roll into smooth balls. Work quickly to prevent melting your truffles with warm hands—cold hands or lightly powdered gloves help!
Equipment You’ll Need
- Heatproof bowl – I use it to melt the chocolate smoothly without mess.
- Saucepan – helps gently heat the cream without burning it.
- Small spoon or cookie scoop – makes even-sized truffle balls easy to form.
- Microwave-safe bowl – perfect for melting the remaining white chocolate for drizzling.
- Parchment paper – keeps the truffles from sticking and makes clean-up simple.
Flavor Variations & Add-Ins
- Try dark chocolate instead of white for a richer, less sweet flavor.
- Add a splash of liqueur like Grand Marnier or Chambord for an adult twist.
- Mix in chopped nuts or toasted coconut for extra crunch.
- Swirl in a bit of berry jam or fruit preserves into the ganache for more fruit flavor.
White Chocolate Raspberry Truffles
Ingredients You’ll Need:
For the Ganache:
- 8 oz (225g) white chocolate, finely chopped, divided (about 6 oz for ganache, 2 oz for drizzle)
- 1/4 cup (60 ml) heavy cream
- 1 tsp pure vanilla extract
- 1/2 cup fresh raspberries, mashed (or raspberry puree)
- 1 tbsp unsalted butter (optional, for extra creaminess)
For Coating and Decoration:
- 1/4 cup granulated sugar (for rolling)
- Freeze-dried raspberry powder or crushed freeze-dried raspberries (optional, mixed with sugar for rolling)
Time Needed
This recipe takes about 15 minutes to prepare, then needs at least 3 hours chilling for the ganache to firm up before shaping. Add another 30 minutes chilling after rolling and decorating, so plan ahead for about 4 hours in total.
Step-by-Step Instructions:
1. Make the Raspberry Puree:
Use a fork to mash fresh raspberries until smooth. If you prefer, you can strain the puree to remove seeds, or keep them for some texture.
2. Prepare the Ganache:
Put 6 oz of chopped white chocolate into a heatproof bowl. Heat the heavy cream just until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes to soften. Then gently stir until smooth and creamy. Add the butter if using, and stir until melted.
3. Add Flavor:
Stir in the vanilla extract and the mashed raspberry puree. The ganache should turn a pretty pink and become smooth.
4. Chill the Ganache:
Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or overnight, until the mixture is firm enough to scoop.
5. Shape the Truffles:
Line a baking sheet with parchment paper. Use a small cookie scoop or spoon to portion the ganache into balls about 1-inch in diameter. Quickly roll each ball between your hands to smooth the surface.
6. Coat the Truffles:
Mix granulated sugar with some freeze-dried raspberry powder if using. Roll each truffle in the sugar mixture until coated evenly. Place the coated truffles on the baking sheet and chill them in the fridge for 30 minutes.
7. Decorate with White Chocolate Drizzle:
Melt the remaining 2 oz white chocolate in short bursts in the microwave, stirring until smooth. Drizzle the melted chocolate over the chilled truffles using a fork or piping bag for a pretty finish.
8. Final Chill and Store:
Return the truffles to the fridge for about 15 minutes so the drizzle can set. Store your truffles in an airtight container in the refrigerator until you’re ready to enjoy.
Enjoy these creamy, fruity white chocolate raspberry truffles anytime you want a sweet, elegant treat!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Just thaw the frozen raspberries completely and drain any excess juice before mashing. This helps keep the ganache from becoming too watery.
How Should I Store These Truffles?
Keep them in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature for a few minutes before serving for the best texture and flavor.
Can I Make These Truffles Ahead of Time?
Absolutely! You can prepare the ganache and shape the truffles up to 2 days in advance. Just store them chilled and add the white chocolate drizzle right before serving if you want it fresh and glossy.
What Can I Use Instead of White Chocolate?
You can swap white chocolate for milk or dark chocolate if you prefer. Keep in mind this will change the flavor and sweetness, but it still makes delicious truffles!