Creamy White Chocolate Raspberry Truffles
These creamy white chocolate raspberry truffles are a quick and easy homemade luxury treat combining sweet white chocolate with tart raspberry puree for a melt-in-your-mouth indulgence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours
- Yield: 24 truffles 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 oz (340 g) white chocolate, chopped or white chocolate chips
- 1 cup (about 125 g) fresh raspberries, gently pureed and strained to remove seeds
- 1/3 cup (80 ml) heavy cream
- 2 tbsp (28 g) unsalted butter, softened
- 1 tsp vanilla extract
- 1/4 cup (30 g) powdered sugar (optional, for dusting)
- Cocoa powder or freeze-dried raspberry powder for coating (optional)
Instructions
- Prepare the raspberry puree: Place fresh raspberries in a blender or food processor and pulse until smooth. Pour the puree through a fine mesh sieve into a bowl to remove seeds. You should have about 1/2 cup (120 ml) of smooth raspberry juice. Set aside. (5 minutes)
- Heat the cream and butter: In a small saucepan, warm the heavy cream and softened butter over medium-low heat just until the butter melts and the mixture is hot but not boiling. Remove from heat. (3-4 minutes)
- Melt the white chocolate: Place chopped white chocolate in a heatproof bowl. Pour the warm cream and butter mixture over the chocolate and let sit for 2 minutes to soften. Stir gently with a spatula until smooth and fully combined. If needed, microwave in 10-second bursts, stirring between, until silky. (5 minutes)
- Add raspberry puree and vanilla: Stir the strained raspberry puree and vanilla extract into the melted white chocolate mixture until fully incorporated. The mixture should be smooth and slightly thickened. (2 minutes)
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until firm enough to scoop. (2+ hours)
- Shape the truffles: Using a small spoon or cookie scoop, portion out the chilled mixture and roll between your palms to form smooth balls. (15 minutes)
- Coat the truffles: Roll each truffle in powdered sugar, cocoa powder, or freeze-dried raspberry powder for a pretty finish. Place truffles on a parchment-lined tray. (10 minutes)
- Final chill: Refrigerate the coated truffles for another 30 minutes to set before serving. (30 minutes)
Notes
Use gentle heat to melt white chocolate to avoid burning. Strain raspberry puree to remove seeds for smooth texture. Chill ganache thoroughly before rolling to prevent sticky truffles. If mixture softens while rolling, refrigerate again. Experiment with coatings like cocoa powder or freeze-dried raspberry powder for flavor and appearance. For dairy-free version, substitute heavy cream with coconut cream and use vegan white chocolate.
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 10
- Sodium: 15
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 1
- Protein: 1
Keywords: white chocolate, raspberry, truffles, creamy, easy dessert, homemade, luxury treat, quick dessert, holiday treat