White Chocolate Raspberry Truffles (Printable)

Creamy white chocolate combined with bright raspberry to create elegant bite-sized delights.

# Ingredient List:

→ White Chocolate Mixture

01 - 10.5 ounces high-quality white chocolate, chopped
02 - 1/4 cup heavy cream
03 - 1/4 cup unsalted butter, cubed
04 - 1 teaspoon pure vanilla extract

→ Raspberry Filling

05 - 1/2 cup fresh or frozen raspberries
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon lemon juice

→ Coating

08 - 5.25 ounces white chocolate, melted
09 - 2 tablespoons freeze-dried raspberries, crushed

# How to Make:

01 - Combine raspberries, sugar, and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until raspberries break down and mixture thickens, about 5-7 minutes. Press through fine-mesh sieve to remove seeds. Allow to cool completely before proceeding.
02 - Place white chocolate, heavy cream, and butter in heatproof bowl. Set over pot of simmering water, creating double boiler. Stir continuously until melted and completely smooth. Remove from heat source.
03 - Whisk vanilla extract and 2 tablespoons cooled raspberry reduction into chocolate mixture. Reserve remaining raspberry sauce for another use. Ensure thorough incorporation.
04 - Cover mixture and refrigerate 1-2 hours until firm enough to scoop. Texture should hold shape when handled.
05 - Line baking sheet with parchment paper. Scoop 1-tablespoon portions of chilled ganache and roll into smooth balls. Place on prepared sheet. Freeze 30 minutes to firm.
06 - Melt coating white chocolate. Using fork, dip each truffle in melted chocolate, allowing excess to drip off. Return to parchment paper. Sprinkle crushed freeze-dried raspberries on tops while chocolate remains wet.
07 - Refrigerate truffles until chocolate is completely set, approximately 20 minutes. Store in airtight container in refrigerator.

# Expert Tips:

01 -
  • The tangy raspberry center cuts through the sweet white chocolate creating perfect balance
  • These look impressive but actually come together with simple techniques anyone can master
  • They keep for weeks in the fridge making them ideal for advance holiday prep
02 -
  • If your chocolate mixture separates or looks grainy it can usually be saved by whisking in a teaspoon of warm cream
  • Room temperature truffles dip more smoothly than frozen ones so let them sit for 2 minutes before coating
  • Any leftover raspberry sauce keeps in the fridge for a week and is incredible stirred into yogurt or oatmeal
03 -
  • Chill your hands under cold water between rolling truffles to prevent the ganache from sticking to your palms
  • Use a serrated knife to chop white chocolate the sawing motion prevents the chocolate from flying across your kitchen
  • Let the finished truffles sit at room temperature for 10 minutes before serving for the best texture and flavor

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