White Chocolate Raspberry Truffles Recipe
These white chocolate raspberry truffles are pure elegance in bite-sized form! Combining creamy white chocolate ganache with bright, tart raspberries, these luxurious homemade truffles are simple yet sophisticated—perfect for Valentine’s Day, Mother’s Day, weddings, or gifting. With only four ingredients, this foolproof truffle recipe delivers gourmet flavor in every creamy, raspberry-kissed bite.
Equipment
- Medium heatproof bowl
- Small saucepan
- Fine Mesh Strainer
- Blender or Food Processor
- Rubber Spatula
- Small cookie scoop
- Baking sheet with parchment paper
- Fork or dipping tool
Ingredients
- For the Raspberry White Chocolate Ganache
- 8 oz high-quality white chocolate, finely chopped (not white chips)
- 1/2 cup heavy cream
- 1/2 cup fresh raspberries OR 2 tablespoons freeze-dried raspberry powder
- 1 tablespoon unsalted butter (optional, for extra creaminess)
- For Coating Options
- 1/4 cup powdered sugar (for dusting)
- 1/4 cup unsweetened cocoa powder (for rolling)
- 8 oz white chocolate, melted (for dipping)
- freeze-dried raspberry pieces (for garnish)
- pink or red sanding sugar (optional, for festive look)
Instructions
- If using fresh raspberries, puree them in a blender and strain through a fine mesh sieve to remove seeds. You should have about 2 tablespoons puree. For freeze-dried raspberries, grind into a fine powder using a food processor.
- Finely chop the white chocolate and place it in a medium heatproof bowl. Small, even pieces help it melt smoothly.
- Warm the heavy cream in a small saucepan over medium heat until it begins to simmer around the edges. Do not boil.
- Pour the hot cream over the chopped white chocolate. Let sit undisturbed for 2–3 minutes, then stir gently until smooth and glossy.
- Stir in raspberry puree or powder until fully blended. Add butter if desired and stir until melted and creamy. The ganache should turn pale pink.
- Cover the ganache with plastic wrap touching the surface. Refrigerate for 2–3 hours until firm enough to scoop.
- Using a small cookie scoop, portion ganache into 1-tablespoon balls. Roll quickly between your palms and place on a parchment-lined baking sheet. If too soft, chill again for 15 minutes.
- Roll truffles in powdered sugar or cocoa powder for a simple finish, or dip in melted white chocolate for a glossy coating. Garnish with raspberry pieces or sanding sugar before chocolate sets.
- Refrigerate coated truffles for at least 30 minutes until firm. Store in airtight containers in the refrigerator until serving.