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Perfect White Chocolate Raspberry Truffles

white chocolate raspberry truffles - featured image

These easy homemade white chocolate raspberry truffles combine creamy white chocolate with fresh raspberry puree for a melt-in-your-mouth treat perfect for parties and gifting.

Ingredients

Scale
  • 8 oz (225 g) white chocolate chips or chopped white chocolate
  • 1 cup (125 g) fresh raspberries
  • ½ cup (120 ml) heavy cream
  • 2 tbsp (28 g) unsalted butter, softened
  • ¼ cup (30 g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Freeze-dried raspberries or white chocolate shavings (optional for coating)

Instructions

  1. Rinse fresh raspberries and blend until smooth. For seedless texture, press puree through a fine mesh sieve. Set aside ½ cup (120 ml) of puree for ganache.
  2. Gently heat heavy cream in a medium saucepan over medium heat until it just begins to simmer. Do not boil.
  3. Place white chocolate in a heatproof bowl. Pour hot cream over chocolate and let sit for 2 minutes. Stir gently until smooth and glossy. Microwave in 15-second bursts if needed.
  4. Stir in ½ cup raspberry puree, softened butter, vanilla extract, powdered sugar, and a pinch of salt. Fold until fully combined and silky smooth.
  5. Cover bowl with plastic wrap and refrigerate for about 60 minutes until firm but pliable.
  6. Using a teaspoon or small cookie scoop, portion ganache and roll quickly between palms into smooth balls. Place on parchment-lined baking sheet.
  7. Optionally, roll truffles in powdered sugar, freeze-dried raspberry powder, or white chocolate shavings for coating.
  8. Refrigerate shaped truffles for at least 30 minutes before serving.

Notes

Use gentle heat to avoid scorching white chocolate. Chill ganache thoroughly for best rolling texture. Work quickly when shaping truffles to prevent melting. If ganache is too runny, add more powdered sugar or chill longer; if too firm, stir in a splash of cream. Frozen raspberries can be used if thawed and drained well.

Nutrition

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