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White Chocolate Raspberry Truffle Hearts

white chocolate raspberry truffle hearts - featured image
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These homemade truffle hearts feature a creamy white chocolate and tangy raspberry filling, coated in glossy white chocolate for a decadent treat perfect for gifting or special occasions. Quick to make and visually stunning, they’re a crowd-pleaser for holidays, parties, or just-because days.

Ingredients

Scale
  • 8 oz (225g) white chocolate chips or bars, chopped
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (15g) freeze-dried raspberries, crushed
  • 1/2 cup (60g) powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 12 oz (340g) white chocolate melting wafers or candy melts
  • 1 tsp coconut oil
  • Extra freeze-dried raspberries, finely crushed (optional, for decoration)
  • Edible glitter or gold leaf (optional, for decoration)

Instructions

  1. In a large mixing bowl, microwave 8 oz white chocolate chips in 20-second bursts, stirring between each, until smooth and melted (about 1-2 minutes).
  2. Add 4 oz softened cream cheese and mix with a hand mixer on medium until silky (about 1 minute).
  3. Stir in 1/2 cup crushed freeze-dried raspberries, 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and a pinch of salt. Mix until combined and creamy. If too loose, add an extra tablespoon of powdered sugar.
  4. Cover and chill the mixture in the fridge for 20-25 minutes until firm but scoopable.
  5. Spoon about 1 tablespoon of filling into each cavity of a heart-shaped silicone mold, pressing gently. Alternatively, roll filling into 1-inch balls, flatten, and pinch into heart shapes. Place on a parchment-lined baking sheet.
  6. Freeze shaped truffles for 30 minutes to set.
  7. In a microwave-safe bowl, combine 12 oz white chocolate melting wafers and 1 tsp coconut oil. Microwave in 20-second intervals, stirring, until melted and smooth (about 2 minutes). Add more coconut oil if needed for a smooth consistency.
  8. Pop truffle hearts out of the mold (or lift by hand). Dip each heart into the melted chocolate, letting excess drip off. Transfer coated hearts to the parchment-lined sheet.
  9. Sprinkle with crushed freeze-dried raspberries or edible glitter before the chocolate sets, if desired.
  10. Let truffle hearts sit at room temperature for 15-20 minutes, or chill in the fridge for 10 minutes until chocolate is firm.
  11. Gently peel off parchment and arrange on a plate or in a gift box.

Notes

For best results, use high-quality white chocolate and freeze-dried raspberries. If you don’t have a heart mold, shape by hand. Truffles are naturally gluten-free; check labels for hidden gluten. For dairy-free, use plant-based cream cheese and vegan white chocolate. Flavor deepens after a day in the fridge. If coating cracks, let truffles sit at room temp after freezing and use room temp melted chocolate. Taste-testing is highly recommended!

Nutrition

Keywords: white chocolate, raspberry, truffles, Valentine’s Day, homemade candy, easy dessert, party treats, giftable sweets, heart-shaped, berry truffles

Find it online: https://chrisfeasts.com/white-chocolate-raspberry-truffle-hearts-recipe-easy-homemade-treats-for-special-occasions/