White Chocolate Raspberry Truffles are a delightful little treat that’s sweet, creamy, and bursting with fruity flavor. These truffles combine the rich, smooth taste of white chocolate with the bright, tangy punch of raspberries, making each bite a perfect balance of sweetness and freshness. They’re soft and melt-in-your-mouth with just a subtle hint of tartness that keeps things exciting.
I love making these truffles when I want to share something special that feels fancy but is super easy to put together. The raspberry flavor can come from fresh, frozen, or even freeze-dried raspberries, which gives a lovely fruity twist without being overpowering. I often roll them in a little extra white chocolate or dust them with powdered sugar to give them a pretty finish that makes them look like little gifts.
These truffles are perfect for giving as a homemade gift or serving at a party when you want to impress your friends without spending hours in the kitchen. I always find that the combination of white chocolate and raspberry is a crowd-pleaser—people keep coming back for just one more! Plus, they’re bite-sized, so it’s easy to enjoy a few without feeling guilty, which is always a win in my book.
Key Ingredients & Substitutions
White Chocolate: This is the star for creamy sweetness. Choose high-quality white chocolate—it melts smoothly and tastes rich. If you can’t find white chocolate, white chocolate chips or coating wafers work well too.
Raspberries: Fresh raspberries give bright flavor, but frozen work fine if thawed and well drained. Freeze-dried raspberries for the coating add intense raspberry flavor and a nice crunch.
Heavy Cream: It helps create smooth ganache. For a lighter option, use half-and-half, but the texture will be less creamy.
Coating Options: I love mixing crushed freeze-dried raspberries with shredded coconut for a pretty and tasty finish. You can also roll the truffles in white chocolate shavings or powdered sugar for variety.
How Do You Make the Smooth Raspberry Filling and Perfect Ganache?
Getting a smooth raspberry jam and silky ganache is key to success here.
- Puree raspberries and strain seeds carefully for the smoothest filling.
- Cook raspberry puree low and slow until thickened to avoid bitter burnt fruit flavors.
- For ganache, warm cream just to a simmer—don’t boil it—to prevent seizing the chocolate.
- Let ganache rest until thick but still spreadable. This makes dipping easier and prevents drips.
- Work quickly when dipping frozen raspberry balls so they don’t thaw and lose shape.
Patience matters in these steps to create silky, well-formed truffles with that perfect balance of tart and sweet.
Equipment You’ll Need
- Food processor or blender – I like this because it makes pureeing raspberries quick and smooth.
- Fine-mesh sieve – helps strain the raspberry puree to remove seeds for a silky filling.
- Small saucepan – perfect for cooking the raspberry jam and heating cream.
- Heatproof bowls – for melting and mixing the white chocolate and ganache.
- Parchment paper – keeps your truffles from sticking and makes cleanup easier.
- Forks or dipping tools – handy for dipping raspberry balls into the coating.
- Shallow plates or bowls – for rolling truffles in the coating mix.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or blueberries for different fruity flavors.
- Add a splash of orange or lemon zest to the raspberry jam for a citrus twist.
- Roll some truffles in chopped pistachios or almonds for extra crunch.
- Mix a little peppermint extract into the ganache for a fresh minty flavor.
How to Make White Chocolate Raspberry Truffles
Ingredients You’ll Need:
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries (thawed and drained if frozen)
- 1 tbsp powdered sugar (optional)
For the White Chocolate Ganache:
- 8 oz (225g) white chocolate, finely chopped
- 1/4 cup (60ml) heavy cream
- 1 tsp vanilla extract
For Coating:
- 1 cup white chocolate (about 6 oz), for dipping
- 1/4 cup freeze-dried raspberries, crushed
- 1/4 cup shredded coconut or white chocolate shavings
Time Needed:
You’ll need about 20 minutes for prep and cooking, plus around 2 hours for chilling and setting times (including freezing the raspberry filling and chilling the finished truffles). This ensures the truffles hold their shape and have the perfect texture.
Step-by-Step Instructions:
1. Make the Raspberry Filling:
Put the fresh or thawed raspberries in a blender or food processor and blend until smooth. Strain the puree through a fine sieve to remove the seeds, pressing gently to get all the juice out. Place the raspberry juice in a small saucepan, add powdered sugar if you like it a bit sweeter, and cook over medium-low heat. Stir often for about 10-15 minutes until the mixture thickens like jam. Let it cool completely.
2. Freeze Raspberry Portions:
Spoon small teaspoons of the cooled raspberry jam onto a parchment-lined tray. Freeze them for at least 1 hour so they become firm and easier to handle.
3. Prepare the White Chocolate Ganache:
Heat the heavy cream gently in a small pan until it just starts to simmer—don’t let it boil. Pour the hot cream over the chopped white chocolate in a bowl, let it sit for 2 minutes, then stir until smooth. Add the vanilla extract and mix well. Let this mixture cool and thicken until it’s spreadable, about 30 minutes.
4. Dip Raspberry Centers:
Put half of the ganache in a shallow bowl. Using a fork or dipping tool, quickly dip each frozen raspberry portion into the ganache, coating it fully. Transfer the coated truffle onto a parchment-lined baking sheet and refrigerate for 10 minutes to set the coating.
5. Coat the Truffles:
Mix the crushed freeze-dried raspberries with shredded coconut or white chocolate shavings on a plate. Roll each ganache-coated raspberry ball in this mixture while the ganache is still slightly sticky to cover them evenly.
6. Final Chill:
Set the finished truffles back on the parchment and chill them for at least 1 hour until firm. Store in an airtight container in the fridge for up to one week.
Enjoy your beautiful and delicious White Chocolate Raspberry Truffles that offer a creamy white chocolate shell with a luscious raspberry center and a pretty, fruity coating!
Can I Use Frozen Raspberries for the Filling?
Yes! Just make sure to thaw and drain them well to remove excess liquid before pureeing. This helps prevent your filling from becoming too watery.
How Do I Store the Truffles?
Store them in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before eating for the best texture and flavor.
Can I Substitute the White Chocolate?
You can use white chocolate chips or coating wafers if you don’t have baking white chocolate available. Just make sure it’s good quality for smooth melting and best taste.
Is There a Way to Make These Ahead of Time?
Absolutely! You can prepare the raspberry filling and ganache a day in advance. Keep the raspberry balls frozen and the ganache covered in the fridge, then assemble and coat the truffles when you’re ready to serve.