White Chocolate Raspberry Truffles Recipe delivers creamy vanilla-kissed centers with bright raspberry pops and a thin, snappy white chocolate shell. It suits anyone who loves stress-free candy-making and takes about 20 minutes hands-on plus 1 to 2 hours to chill. I keep a stash in my freezer for late-night TV because self-control clocks out at 9 p.m.
Easy White Chocolate Raspberry Truffles Recipe
White Chocolate Raspberry Truffles Recipe uses simple supermarket ingredients and one bowl over gentle heat. You whisk a quick white chocolate ganache, fold in freeze-dried raspberries, then roll and coat. The method feels fancy, but you can pull it off in an afternoon.
The truffles set up fast, hold their shape well, and keep a creamy bite. Freeze-dried raspberries add bold flavor without watering down the ganache. A splash of vanilla rounds it out and keeps the candy shop vibes strong.
Ingredients You Need
- White chocolate bars, finely chopped, 12 ounces total for the ganache
- Heavy cream, 1/3 cup
- Unsalted butter, 2 tablespoons, room temp
- Pure vanilla extract, 1 teaspoon
- Fine sea salt, a pinch
- Freeze-dried raspberries, 1/2 cup lightly crushed, plus extra for rolling
- Pantry shortcut: Trader Joe’s or Target Good & Gather bags work great.
- Optional flavor boosts
- For coating
Equipment
- Heatproof bowl and small saucepan
- Silicone spatula
- Baking sheet lined with parchment
- Small cookie scoop or teaspoon
- Forks for dipping
- Instant-read thermometer, optional but helpful
How to Make White Chocolate Raspberry Truffles
- Prep: 20 minutes
- Cook: 5 minutes
- Chill: 60 to 90 minutes
- Total: about 1 hour 30 minutes
- Yield: about 24 truffles
- Set up a double boiler. Bring an inch of water to a gentle simmer in a saucepan. Place a heatproof bowl on top so it sits above the water, not touching it.
- Warm the cream and butter. Add cream and butter to the bowl and heat until the butter melts and the cream steams. Do not boil.
- Melt the ganache base. Add the 12 ounces of chopped white chocolate to the warm cream. Let it sit for 1 minute, then stir from the center outward until smooth and glossy.
- Flavor it. Stir in vanilla and a pinch of salt. Fold in the crushed freeze-dried raspberries. If using jam or lemon zest, fold it in now.
- Chill the mixture. Scrape the ganache into a shallow dish. Cover and chill until scoopable, 60 to 90 minutes.
- Portion the truffles. Use a small scoop or teaspoon to portion 1 tablespoon mounds onto a parchment-lined sheet. If the mixture softens, pop the sheet in the fridge for 10 minutes.
- Roll into balls. Lightly coat your palms with a touch of powdered sugar or wear food-safe gloves. Roll each mound into a smooth ball. Chill for 15 minutes.
- Prepare the coating. Clean the bowl and set it back over barely simmering water. Add the remaining 8 ounces white chocolate with the coconut oil or cocoa butter. Stir until just melted and fluid, 100 to 105 degrees F works well.
- Dip the truffles. Working in batches, dip each ball with a fork, tap off excess, and return to the parchment. Sprinkle with crushed freeze-dried raspberries or coconut before the shell sets.
- Set and serve. Let the coating firm up at cool room temp for 20 minutes or refrigerate for 10. Enjoy once set, or store as directed below.
Tips & Common Mistakes
- Chop chocolate finely so it melts evenly and stays silky.
- Use bars, not chips. Chips contain stabilizers that fight smooth melting.
- Keep heat gentle. Scorching white chocolate leads to grainy ganache.
- Dry your bowl and tools. Even a few drops of water can cause seizing.
- Fold in freeze-dried raspberries, not fresh. Fresh berries add water and can turn the ganache mushy.
- Chill until scoopable, not rock hard. Overchilled ganache can crack when you roll it.
- Work cool. If your kitchen runs warm, chill your hands and sheet pan.
- Thin the coating with a little cocoa butter or coconut oil for a clean, snappy shell.
- If the shell streaks, your coating ran too cool or too warm. Aim for fluid but not hot.
- Store in a single layer or with parchment between layers to avoid smudges.
Variations I’ve Tried
- Dark shell: Dip the raspberry centers in tempered dark chocolate for a sweet-tart contrast.
- Lemon raspberry: Add lemon zest to the ganache and roll in powdered sugar and zest.
- Pistachio crunch: Roll finished truffles in finely chopped pistachios.
- Coconut snow: Add a tiny splash of coconut extract to the ganache and coat in shredded coconut.
- Rose-kissed: Add 1 to 2 drops food-grade rose water to the ganache for a floral note.
- Ruby chocolate shell: Use ruby chocolate for a pink shell with a berry tang.
How to Serve White Chocolate Raspberry Truffles
Serve these truffles slightly chilled so the centers stay creamy and the shell snaps. Pair with espresso, hot tea, or a glass of bubbly for date night magic. Add them to a dessert board with shortbread, fresh berries, and salty nuts. Gift them in mini candy cups inside a tin and watch them vanish faster than your leftovers.
Make-Ahead and Storage
- Fridge: Store in an airtight container for 1 week. Keep a piece of parchment between layers.
- Freezer: Freeze for up to 2 months. Thaw truffles in the fridge for 2 to 3 hours before serving.
- Best texture: Serve cool, not cold. If the coating looks dull after storage, let them sit at room temp for 10 minutes and it will perk up.
Nutrition Information
Approximate per truffle, based on 24 truffles: 120 calories, 2 g protein, 11 g fat, 10 g carbs, 9 g sugar, 35 mg sodium. Values vary by brands and coatings. For smaller or larger portions, adjust the numbers accordingly.
White Chocolate Raspberry Truffles
Ingredients
Instructions
- In a heatproof bowl, combine chopped white chocolate, heavy cream, and butter.
- Microwave in 20-second intervals, stirring between each, until chocolate is smooth and melted.
- Stir in the raspberry puree and vanilla extract until fully combined.
- Cover and chill the mixture in the refrigerator for at least 1 hour, or until firm enough to scoop.
- Scoop the mixture into small balls (about 1 tablespoon each) and place on a parchment-lined tray.
- Freeze the truffle balls for 15 minutes to firm them up.
- Dip each truffle ball into the melted white chocolate coating and immediately roll in the crushed freeze-dried raspberries.
- Let truffles set at room temperature, then store in an airtight container in the refrigerator.