White Chocolate Raspberry Truffles

The first time I attempted white chocolate ganache, I learned the hard way that white chocolate is famously temperamental. I ended up with a seized, grainy mess that taught me to respect the delicate balance of temperatures. Now these raspberry truffles are my go-to when I want something that looks impressive but actually comes together with patience more than skill. The tart little berries cutting through all that sweetness is what makes them disappear from party plates faster than expected.

I made these for my sisters baby shower last spring, and honestly, I wasnt sure if the flavor combination would divide the room. By the end of the party, the host was chasing me down for the recipe because three separate guests had asked. Theres something about that bite of tangy raspberry cutting through rich white chocolate that makes people pause, close their eyes for a second, and then immediately reach for another one.

Ingredients

• 200 g high-quality white chocolate: Real cocoa butter matters here, cheap brands with palm oil wont set properly and youll taste the difference immediately
• 60 ml heavy cream: Room temperature cream incorporates better than cold, preventing that dreaded seized texture
• 2 tbsp unsalted butter: Adds silkiness and helps the ganache set to the perfect rolling consistency
• 2 tbsp freeze-dried raspberries: Pulse these in a clean coffee grinder or crush with a rolling pin until theyre a fine powder
• 100 g white chocolate for coating: Temper this if you want that professional snap, but melting works fine for home truffles
• 2 tbsp freeze-dried raspberries for garnish: Keep some texture here, a slightly coarser crush looks beautiful against the white coating

Instructions

Melt the base:

Place your chopped white chocolate in a heatproof bowl and set it aside while you heat the cream and butter in a small saucepan over medium heat.

Create the ganache:

Watch the cream mixture closely until its just barely simmering, then pour it over the chocolate and let everything sit undisturbed for one full minute before stirring.

Combine and flavor:

Stir the mixture gently but thoroughly until it becomes completely smooth and glossy, then fold in your crushed freeze-dried raspberries until theyre evenly distributed.

Set the ganache:

Cover your bowl and refrigerate for at least one hour, checking that the mixture is firm enough to hold its shape when you touch it.

Roll the centers:

Use a small spoon or melon baller to portion out the ganache, then quickly roll each piece between your palms and place them on a parchment-lined baking sheet.

Chill before coating:

Freeze the rolled truffles for fifteen minutes so they hold their shape when you dip them in warm chocolate.

Coat each truffle:

Dip each chilled truffle into your melted white chocolate, let the excess drip off for a moment, and immediately sprinkle with crushed raspberries before the coating sets.

Final set:

Refrigerate your finished truffles for another fifteen minutes to firm up the coating completely before serving or packaging.

Save

Last Christmas I packaged these in little gold foil boxes and handed them out to neighbors. One neighbor texted me the next day saying her family had divided them carefully so everyone got exactly two, and she needed to know if there was any possibility of getting more before the new year. Thats when it hit me that these werent just candy anymore, they were becoming part of peoples holiday traditions.

Working With White Chocolate

White chocolate seizes so easily that I keep a thermometer nearby now. Anything above 110F and youre risking that grainy, separated disaster that tempted me to give up on homemade truffles entirely. Low and slow is the method that never fails me, even if it feels like its taking forever to melt.

Rolling Without The Mess

I learned to keep a bowl of ice water nearby when rolling these truffles. Dip your hands in the cold water and dry them quickly between every few truffles, and the ganache wont stick to your palms nearly as much. It saves you from constantly washing your hands and warming up the chocolate with your body heat.

Storage And Gifting

These keep beautifully in the refrigerator for up to a week, though they rarely last that long in my house. Layer them between parchment paper in an airtight container so they dont stick to each other, and let them come to room temperature for about ten minutes before serving.

• Package them in small candy boxes lined with wax paper for an instant gift
• Add a pinch of edible glitter to the raspberry garnish for extra holiday sparkle
• Freeze undipped truffle centers for up to a month and coat them fresh when needed

Save

Theres something deeply satisfying about handing someone a box of chocolates you made yourself, watching them bite down expecting something ordinary, and seeing that moment when they realize this is something special.

Recipe FAQs

→ What type of chocolate is used for these truffles?

High-quality white chocolate is used both in the truffle mixture and for coating to create a smooth, creamy texture and rich flavor.

→ How do freeze-dried raspberries affect the flavor?

Freeze-dried raspberries add a concentrated tartness and vibrant raspberry flavor without added moisture, enhancing the smooth white chocolate base.

→ Can these treats be stored safely?

Store them in an airtight container in the refrigerator for up to one week to maintain freshness and texture.

→ Is there a way to vary the fruit flavor?

Yes, substituting freeze-dried strawberries for raspberries offers a sweeter variation with a different berry profile.

→ What tools are needed to shape these confections?

A melon baller or small spoon works well for scooping the firm mixture, while your hands help roll the truffles into smooth balls.