White Chocolate Raspberry Truffles (Print Page)

Bite-sized treats blending creamy white chocolate with vibrant raspberry bursts for a luscious experience.

# What You Need:

→ Truffle Mixture

01 - 7 oz high-quality white chocolate, chopped
02 - 1/4 cup heavy cream
03 - 2 tbsp unsalted butter
04 - 2 tbsp freeze-dried raspberries, crushed

→ Coating

05 - 3.5 oz white chocolate, melted
06 - 2 tbsp freeze-dried raspberries, crushed

# Directions:

01 - Place the chopped white chocolate in a heatproof bowl.
02 - In a small saucepan, heat the heavy cream and butter over medium heat until just simmering.
03 - Pour the hot cream mixture over the chopped chocolate. Let sit for 1 minute, then stir until smooth and glossy.
04 - Stir in the crushed freeze-dried raspberries until evenly distributed.
05 - Cover and refrigerate the mixture for at least 1 hour, until firm enough to scoop.
06 - Using a small spoon or melon baller, scoop out small portions and roll into balls with your hands. Place on a lined baking sheet.
07 - Freeze the rolled truffles for 15 minutes to firm up.
08 - Dip each truffle in the melted white chocolate coating, letting any excess drip off. Place back on the lined sheet.
09 - Immediately sprinkle each truffle with a pinch of crushed freeze-dried raspberries.
10 - Refrigerate for 15 minutes to set the coating before serving.

# Expert Tips:

01 -
  • These truffles make you look like a professional chocolatier with about twenty minutes of active work
  • The raspberry powder creates this stunning speckled effect that people cant stop photographing
02 -
  • If your ganache separates or becomes grainy, whisk in a teaspoon of cold cream one drop at a time to bring it back together
  • The truffles need to be thoroughly chilled before dipping or theyll soften and lose their shape in the warm coating chocolate
03 -
  • A tiny pinch of sea salt over the finished truffles makes all that sweetness pop in ways people cant quite identify but absolutely notice
  • If you want to dip these faster, use a fork to lower each truffle into the chocolate and tap the fork against the bowl edge to remove excess

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