White Chocolate Raspberry Truffles (Printable)

Creamy white chocolate bites with a vibrant raspberry center, ideal for festive or special moments.

# What You Need:

→ 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 for dipping
09 - 2 tablespoons freeze-dried raspberries, crushed for garnish

# Directions:

01 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until raspberries completely break down and mixture thickens, approximately 5-7 minutes. Press through a fine-mesh sieve to remove seeds. Allow to cool completely before proceeding.
02 - Place white chocolate, heavy cream, and butter in a heatproof bowl. Set over a pot of simmering water to create a double boiler. Stir continuously until completely melted and smooth. Remove from heat and incorporate vanilla extract along with 2 tablespoons of the cooled raspberry reduction, reserving remaining sauce for another use.
03 - Cover the chocolate mixture and refrigerate for 1-2 hours until firm enough to hold its shape when scooped.
04 - Line a baking sheet with parchment paper. Scoop chilled ganache using a tablespoon measure and quickly roll into balls between palms. Arrange on prepared baking sheet and freeze for 30 minutes to firm completely.
05 - Melt white chocolate for coating. Using a fork, dip each frozen truffle center into melted chocolate, allowing excess to drip off. Return to parchment-lined sheet and immediately sprinkle tops with crushed freeze-dried raspberries while chocolate remains wet.
06 - Refrigerate completed truffles until chocolate coating is fully set, approximately 20 minutes. Transfer to an airtight container and store refrigerated until serving.

# Expert Tips:

01 -
  • The contrast of creamy white chocolate against tart raspberry creates something unexpectedly sophisticated
  • These come together faster than you would think, yet they look like you spent hours perfecting them
02 -
  • White chocolate seizes if even a drop of water gets into it, so absolutely dry your bowls and utensils before melting
  • The truffle mixture must be properly chilled before scooping or you will end up with sticky melty messes everywhere
03 -
  • Save any leftover raspberry sauce to swirl into yogurt or drizzle over vanilla ice cream
  • If your kitchen runs warm, work in small batches keeping the remaining truffles in the freezer until you are ready to dip them

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