White Chocolate Raspberry Truffles are a delightful treat that combines the creamy sweetness of white chocolate with the bright, fruity zing of ripe raspberries. These little balls of joy are smooth, rich, and slightly tart from the raspberry, making each bite a perfect balance of flavors. The texture is luscious and melts in your mouth, leaving a refreshing burst of berry that keeps you coming back for more.
I love making these truffles when I want something special but simple to share with friends or family. The best part is that they don’t just look fancy — they taste amazing without requiring a lot of fuss in the kitchen. Sometimes I like to roll them in crushed freeze-dried raspberries or white chocolate shavings to give them a little extra pop and color, which always gets compliments wherever I take them.
These truffles make a perfect gift or a beautiful addition to a dessert tray at any gathering. I like serving them chilled, straight from the fridge, so they have that cool, creamy texture that’s so satisfying. Plus, they offer a nice break from heavier desserts, making them a favorite in warmer weather or whenever I’m craving something sweet but fresh. If you love the pairing of white chocolate and raspberry, these truffles will quickly become one of your go-to treats.
Key Ingredients & Substitutions
Raspberries: Fresh raspberries are best for their bright flavor, but frozen work well too. Just thaw and drain them well to avoid extra moisture. If raspberries aren’t available, try strawberries or cherries for a similar fruity twist.
White Chocolate: Use good-quality white chocolate for the smoothest, creamiest truffles. Avoid white chocolate chips, as they often contain stabilizers that affect melting. You can substitute with white chocolate candy melts if needed.
Heavy Cream: This adds richness and helps melt the chocolate smoothly. If you want a lighter option, coconut cream works nicely and adds a subtle tropical note.
Lemon Juice: Adds a slight tartness to brighten the raspberry flavor. You can swap with a little vinegar or lime juice if you prefer a different citrus touch.
How Do You Get the Perfect Smooth and Firm Truffle Mixture?
The key to creamy truffles is gently melting the chocolate and combining it with the raspberries without adding too much moisture. Here’s how I do it:
- Heat the cream until just simmering, then pour it over chopped chocolate and wait 2 minutes before stirring. This prevents burning and keeps the chocolate silky.
- Strain the raspberry mixture well to remove seeds and excess juice, making the texture smooth.
- Fold the cooled raspberry puree gently into the chocolate to prevent breaking the smooth texture.
- Chill the mixture thoroughly before shaping. This firms it up and makes rolling easier to avoid sticky fingers.
Patience here pays off with silky truffles that hold their shape and taste just right!
Equipment You’ll Need
- Small saucepan – I find it easy to heat cream evenly and prevent burning.
- Fine mesh strainer – pressing the raspberry mixture through removes seeds and gives a smooth puree.
- Heat-proof bowl – perfect for melting white chocolate with hot cream without mess.
- Small cookie scoop or teaspoon – helps shape uniform truffles for a neat look.
- Parchment paper or silicone mat – keeps the truffles from sticking and makes cleanup simple.
- Optional piping bag or fork – for drizzling additional white chocolate on top.
Flavor Variations & Add-Ins
- Dark chocolate coating or swirl – replace white chocolate with dark for a richer flavor or add it for a marbled look.
- Fresh herbs like mint or basil – fold some finely chopped herbs into the raspberry puree for a fresh twist.
- Other fruits – swap raspberries for strawberries, cherries, or blueberries to change the flavor profile.
- Spice it up – add a pinch of cinnamon or ginger to the raspberry mixture for extra warmth and complexity.
White Chocolate Raspberry Truffles
Ingredients You’ll Need:
- 8 oz (225 g) fresh or frozen raspberries (if frozen, thaw and drain excess liquid)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 2 cups (12 oz / 340 g) white chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- Additional white chocolate for drizzling (optional)
- Desiccated coconut or freeze-dried raspberry powder for coating (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus around 2.5 hours for chilling (2 hours for cooling the mixture and 30 minutes after shaping). It’s a simple process, but the resting time allows the truffles to firm up nicely, making them easier to shape and deliciously creamy.
Step-by-Step Instructions:
1. Make the Raspberry Puree:
In a small saucepan, mix together the raspberries, sugar, and lemon juice. Heat over medium, stirring every now and then until the raspberries break down and the mix thickens a little (about 8-10 minutes). Then press the mixture through a fine mesh strainer to remove seeds, leaving behind a smooth raspberry puree. Let this cool completely.
2. Prepare the White Chocolate Mixture:
Put the chopped white chocolate into a heat-proof bowl. Warm the heavy cream in a small pan until it just starts to simmer, then pour it over the white chocolate. Let it sit for 2 minutes to soften the chocolate, then stir gently until smooth. Add vanilla extract and a pinch of salt, stirring well.
3. Combine and Chill:
When the raspberry puree has cooled, gently fold it into the white chocolate mixture. The mixture will look a little pink and may have some bits of raspberry. Cover the bowl and chill it in the fridge for at least 2 hours, until firm enough to scoop.
4. Shape and Decorate Your Truffles:
Using a small spoon or cookie scoop, form little balls from the chilled mixture, placing them on a tray lined with parchment paper. Cool the shaped truffles in the fridge for another 30 minutes. If you like, melt extra white chocolate to drizzle over the truffles using a fork or piping bag. You can also roll or sprinkle them with coconut or freeze-dried raspberry powder before the drizzle sets for a pretty finish. Keep them refrigerated until serving.
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Just make sure to thaw them completely and drain any excess liquid before cooking to prevent a watery mixture.
How Should I Store These Truffles?
Store truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container and thaw in the fridge before serving.
Can I Substitute the Heavy Cream?
You can use coconut cream as a dairy-free alternative. It adds a subtle coconut flavor but still provides the richness needed to melt the chocolate smoothly.
How Do I Prevent Truffles from Being Too Sticky?
Chilling the mixture well before shaping and handling the truffles with slightly chilled hands or using small spoons helps reduce stickiness. If they’re still sticky, dust your hands lightly with powdered sugar or cocoa powder.