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Raspberry White Chocolate Truffles Recipe

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4.3 from 70 reviews

Delightfully rich and tangy Raspberry Truffles made with creamy white chocolate ganache infused with finely powdered freeze-dried raspberries, coated in smooth dark chocolate. These elegant bite-sized treats combine luscious textures and vibrant berry flavor, perfect for special occasions or gifting.

  • Total Time: 3 hours
  • Yield: 25 servings

Ingredients

Ganache

  • 3/4 cup heavy cream
  • 14 ounces white chocolate (high quality chips or finely chopped)
  • 2 tablespoons unsalted butter, cubed and at room temperature
  • 1.6 ounces freeze dried raspberries (approx 2 cups)

Coating

  • 14 ounces dark chocolate (high quality chips or finely chopped)

Instructions

  1. Process raspberries. Put the freeze dried raspberries into a food processor and blitz until a very fine powder forms. Sift the powder through a sieve into a small bowl to remove most of the seeds and set aside.
  2. Prepare chocolate and butter. Place the white chocolate chips and cubed butter into a large heatproof bowl.
  3. Heat cream. In a small saucepan, warm the heavy cream over low heat until it just simmers, taking care not to boil it.
  4. Combine cream with chocolate. Pour the hot cream over the white chocolate and butter. Allow it to stand for 5 minutes to soften the chocolate.
  5. Melt together. Using a plastic spatula, gently stir the mixture until all the chocolate and butter have melted completely and the mixture is smooth and combined, creating a ganache.
  6. Add raspberry powder. Stir in 5 heaping tablespoons of the raspberry powder and mix well. Taste and add more powder as desired for stronger raspberry flavor (up to 10 tablespoons total).
  7. Chill ganache. Cover the bowl with plastic wrap and refrigerate for 2 hours until firm enough to handle.
  8. Prepare workspace. Line a baking sheet with parchment paper for placing the truffles.
  9. Shape truffles. Scoop heaping teaspoonfuls of the chilled ganache and roll each into a smooth ball by hand. Place the balls on the prepared baking sheet. You should get about 25 truffles.
  10. Re-chill truffles. Refrigerate the tray with the shaped truffles for 30 minutes to firm up.
  11. Melt dark chocolate. Meanwhile, melt the dark chocolate in a large bowl using short bursts in the microwave or by placing the bowl over a double boiler with simmering water.
  12. Coat truffles. Using a dipping tool or two forks, plunge each truffle into the melted dark chocolate, tap off excess, and return to the tray to set at room temperature. Optionally, sprinkle some leftover raspberry powder on top while the coating is still wet for an extra burst of color and flavor.

Notes

  • If the ganache does not fully melt smoothly when mixing the hot cream and white chocolate, gently warm the bowl over a double boiler and stir until smooth.
  • The quality of the chocolate greatly affects the final flavor; use high-quality white and dark chocolate for best results.
  • Freeze dried raspberries add intense flavor without extra moisture, essential for perfect truffle texture.
  • Keep the truffles refrigerated if not serving immediately to maintain firmness.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: European
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/raspberry-white-chocolate-truffles-recipe/