White Chocolate Raspberry Truffles (Print)

Creamy white chocolate blended with raspberry and dusted with powdered sugar for a luxurious treat.

# Ingredient List:

→ Truffle Mixture

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

→ Coating & Dusting

05 - 3.5 oz white chocolate, melted for coating
06 - 2 tbsp powdered sugar for dusting
07 - 1 tbsp freeze-dried raspberry powder, optional for extra color

# How-To Steps:

01 - Place 7 oz finely chopped white chocolate in a heatproof bowl.
02 - In a small saucepan, heat the heavy cream and butter over medium heat until just simmering, not boiling.
03 - Pour the hot cream mixture over the chopped chocolate. Let sit for 2 minutes, then stir gently until smooth and fully melted.
04 - Fold in the crushed freeze-dried raspberries until evenly distributed.
05 - Cover and chill the mixture in the refrigerator for at least 2 hours, or until firm enough to scoop.
06 - Using a small spoon or melon baller, scoop out portions and roll into balls with your hands. Place on a parchment-lined tray.
07 - Chill the rolled truffles for 15 minutes to firm up before coating.
08 - Dip each truffle in the melted white chocolate to coat, letting excess drip off. Return to the tray.
09 - While the coating is still tacky, dust each truffle with powdered sugar and, if desired, a sprinkle of raspberry powder.
10 - Let truffles set at room temperature until coating is firm, approximately 30 minutes.

# Expert Suggestions:

01 -
  • These truffles look like they came from a fancy chocolatier but secretly only require about 30 minutes of active work
  • The tangy raspberry brightness cuts through white chocolates sweetness creating that perfect balance we all chase
  • They keep beautifully in the fridge for when you need an impressive last minute gift or treat
02 -
  • If your ganache separates or looks grainy do not panic a quick whisk with an immersion blender usually brings it back together
  • Warm your hands slightly with warm water before rolling the truffles if the chocolate is sticking to your palms
  • Work quickly when dipping because the warmth of your hands will start melting the truffle centers making them lose their shape
03 -
  • Invest in a good quality white chocolate with at least 30 percent cocoa butter because cheaper brands will not set properly
  • The temperature of your cream matters too hot and the chocolate can seize too cold and it will not melt smoothly

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