Print

Decadent Raspberry White Chocolate Truffles

raspberry white chocolate truffles - featured image

Delicate, velvety truffles combining creamy white chocolate and tangy raspberries, perfect for homemade treats or special occasions.

Ingredients

Scale
  • 12 ounces high-quality white chocolate (e.g., Ghirardelli or Lindt)
  • 1/2 cup heavy cream
  • 1/2 cup fresh or frozen raspberries
  • 1 tablespoon unsalted butter
  • Powdered sugar for dusting
  • Optional toppings: crushed freeze-dried raspberries, shredded coconut, or white chocolate drizzle

Instructions

  1. Place the white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over the chocolate and let sit for 2-3 minutes, then stir until smooth.
  2. Mash the raspberries with a fork or blend into a puree. If using fresh raspberries, strain through a fine mesh strainer to remove seeds. Stir the raspberry puree into the melted chocolate mixture until fully combined.
  3. Stir in the unsalted butter until the mixture is glossy and smooth.
  4. Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the mixture is firm enough to scoop.
  5. Use a cookie scoop or spoon to portion out small balls of the mixture. Roll them gently between your palms to create smooth spheres and place them on a parchment-lined baking sheet.
  6. Roll each truffle in powdered sugar, crushed freeze-dried raspberries, or other toppings of your choice.
  7. Refrigerate the coated truffles for about 30 minutes to set them fully.

Notes

[‘Use high-quality white chocolate for the best flavor and texture.’, ‘Don’t overheat the cream to avoid chocolate seizing.’, ‘Chill the truffle mixture thoroughly before shaping.’, ‘Experiment with toppings like cocoa powder, chopped nuts, or melted chocolate drizzle.’]

Nutrition

Keywords: raspberry truffles, white chocolate truffles, homemade dessert, easy truffle recipe, gluten-free dessert