White Chocolate Raspberry Truffles
Would you believe me if I told you that you can make naturally pink, melt-in-your-mouth truffles with just five ingredients and no baking skills? These elegant white chocolate raspberry truffles check all those boxes! The rich white chocolate pairs perfectly with the fruity and tangy raspberry flavors, creating an irresistible no-bake treat!
I am a big fan of no-bake desserts. In my family, they are transformed into fun projects with my kids. Among our favorites are these rainbow truffles and almond joy rolls. My pink truffles are made with real fruit to get that gorgeous, electric color! My daughter loves these with a pretty rainbow smoothie, which is perfect for her magical unicorn parties!
Table of contents
These white chocolate raspberry truffles are the perfect gift on Valentine’s Day or Christmas; they are sweet, creamy, and full of fruit flavor. My friends and family love getting these as hostess gifts, and I always include a copy of the recipe so they can return the favor.
Why you will love this recipe
- Easy to make: With just a few ingredients, these truffles are so easy to make that I like to triple the batch and give them as gifts.
- No baking required: My recipe does not require baking. Anyone can make these little balls of deliciousness.
- They are attractive: Because of their natural color, they are attractive enough to use as holiday or birthday treats.
- Made with real fruit: My recipe calls for real fruit instead of processed food colorants.
What you will need
- Freeze-dried raspberries – I use organic freeze-dried raspberries or raspberry powder from my local farmers’ market.
- White chocolate – My choice is Ghirardelli white chocolate, chopped into chunks. It has the most decadent flavor and melts like butter.
- Unsalted butter – Speaking of butter, I use high-quality unsalted butter and make sure it is softened to room temperature for the best incorporation.
- Heavy cream – Heavy cream helps the chocolate melt and emulsify into a creamy and smooth consistency.
- Powdered sugar – The fine texture of powdered sugar sprinkled on the truffles outside prevents your fingers from sticking to the candy.
How to make
Pulse: First, I pulse the raspberries in a food processor until they are a fine powder, then set them aside.
Make the cream: I pour the heavy cream into a small saucepan on medium-low heat and bring it to a boil. Then, I remove it from the heat and stir in the butter until smooth and thoroughly combined.
Stir: I stir in the raspberry powder until thoroughly combined.
Melt: While I set the raspberry cream aside to come to room temperature, I melt the chopped chocolate in the microwave in 20-second intervals, stirring well each time.
Chill: When the chocolate and cream are cooled to room temperature, I combine them, stirring well, before covering the mixture with plastic wrap. Then, it goes into the fridge to chill for two hours, stirring every five minutes for the first 30 minutes so it does not separate and harden.
Scoop: I remove the mixture from the fridge and let it come to room temperature to make balls. Then, using a small ice cream scoop or measuring spoon, I scoop it out and roll it into balls.
Coat: I coat the balls in powdered sugar, put them on wax paper, and refrigerate until ready to serve.
Expert tip
Fixing runny truffle mixture
The most common reason this happens is when there is too much liquid compared to the amount of chocolate. The only way to fix this is to add more chocolate. Add more melted chocolate to the mixture; chill it thoroughly, and it should be ready to roll. If that is not the problem, it could be that the cream was too hot when the mixture was combined, or the chocolate was not fully melted. Take your time and go through the steps slowly to complete each before moving on to the next.
More tips to consider
- I highly recommend using melting chocolate or chocolate wafers rather than chocolate chips for these truffles. Chips are not made for melting.
- Also, use high-quality chocolate for the best flavor and texture.
- Be sure to chop the chocolate into small pieces to help the melting process.
- Stir well each time you microwave the chocolate; having a few pieces of unmelted chocolate is better than scorched chocolate.
- Heating the cream in the microwave is fine, but it is unreliable. I recommend using the stovetop.
Recipe variations and add-ins:
- More berries: Sometimes, I like to add other berries, like freeze-dried strawberries or blackberries, to mix with the raspberries.
- Other fruits: If they are out of berries, no worries. I like my white chocolate truffles with freeze-dried persimmons, apricots, and mangoes.
- Different chocolate: Sometimes, I make these with milk or dark chocolate instead of (or in addition to) white chocolate.
- Coated truffles: For a more festive treat, melt some white chocolate and dip the balls into the chocolate after it cools to room temperature. Then, top them with rainbow sprinkles.
Serving suggestions:
These raspberry truffles taste delicious as part of a candy and cookie try, along with no-bake watermelon truffles and chocolate Oreo truffles. I also serve them with raspberry mojitos at brunches with my girlfriends. I also like to surprise my kids by including these in their lunch boxes.
I enjoy these chilled straight out of the fridge; they almost taste like a refreshing ice cream. They are perfect for Valentine’s Day, served alongside my famous strawberry poke cake.
How to store leftovers:
- Refrigerate: Truffles can be stored in an airtight container in the fridge for up to seven days.
- Freezing: To freeze, I like to put them in freezer bags, and they can be stored for up to three months in the freezer.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
This happens when the chocolate comes into contact with moisture while melting. This causes the sugar particles to clump up and create a gritty texture. The way to prevent this is to keep the melting chocolate away from any moisture. Using low-quality chocolate can also cause this issue. Always use the best chocolate you can afford. After all, this is the main ingredient.
If they are not holding their shape, the mixture is too soft. This could be due to too much cream in the chocolate. Add more chocolate and let it chill again. Another reason this can happen is if the mixture was not chilled properly before it was rolled. Put it back together, melt it, and let it chill again. Hopefully, it will work this time. If not, use it for frosting and try again with new chocolate.
Melting truffles means they are too warm or have not been chilled long enough before shaping them. First, make sure the chocolate is melted to its proper temperature. With a candy thermometer, it should be between 105 and 115 degrees F before it is ready. Then, both the cream and the chocolate have to be cooled back to room temperature before mixing them together. Finally, chill the mixture well before forming it into balls.
More truffle recipes to try
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White Chocolate Raspberry Truffles
Equipment
- Food processor
- Microwave
Ingredients
- 12 ounces white chocolate chopped
- 1 stick butter unsalted and at room temperature
- 5 tablespoons heavy cream
- 2 cups freeze dried raspberries measure then process into powder
- ½ cup powdered sugar
Instructions
- Add freeze-dried raspberries to the food processor and pulse to make a powder. Set aside.
- Add heavy cream to a small saucepan on medium heat and simmer over low heat or microwave for 1 minute, until hot and boiling.
- When heavy cream starts to boil, remove it from the heat and stir in butter until thoroughly combined and smooth. If the mixture has small lumps, you can microwave it for only 20 seconds, but not more, as you don't want to fully melt the butter.
- Stir in the raspberry powder. Set aside to come to room temperature.
- Place chopped white chocolate in a microwave-safe bowl. Microwave the chocolate on high in 20-second intervals, stirring very well after each interval to prevent it from overheating and becoming unusable. You may need 2 to 3 intervals of 20 seconds for the chocolate to melt completely. Use the residual heat by stirring to melt any remaining small pieces. Once fully melted, set the bowl aside and allow the chocolate to cool to room temperature.
- Add melted white chocolate to the butter mixture and stir well to combine. Cover the mixture with plastic wrap and place it in the fridge for 1 to 2 hours. While it is cooling, stir the mixture a few times to prevent the fat from the butter from separating and rising to the top. Be sure to stir it often, especially during the first 30 minutes; otherwise, the butter may separate and harden.
- Remove the mixture from the refrigerator and let it come to room temperature so it's easy to work with.
- Using a small ice cream scoop or a measuring spoon, scoop the mixture and roll it into balls. Toss the balls into powdered sugar and place them on waxed paper. Repeat the process.
- If the truffles stick to your hand, dust your hands with powdered sugar.
- Truffles can be stored in an airtight container in the fridge for 7-10 days. They can also be frozen for longer storage for 2-3 months.
- Don't store truffles at room temperature. Their high butter content will make them lose their shape or melt.
Video
Notes
Fixing runny truffle mixture
The most common reason this happens is when there is too much liquid compared to the amount of chocolate. The only way to fix this is to add more chocolate. Add more melted chocolate to the mixture; chill it thoroughly, and it should be ready to roll. If that is not the problem, it could be that the cream was too hot when the mixture was combined, or the chocolate was not fully melted. Take your time and go through the steps slowly to complete each before moving on to the next.More tips to consider
- I highly recommend using melting chocolate or chocolate wafers rather than chocolate chips for these truffles. Chips are not made for melting.
- Also, use high-quality chocolate for the best flavor and texture.
- Be sure to chop the chocolate into small pieces to help the melting process.
- Stir well each time you microwave the chocolate; having a few pieces of unmelted chocolate is better than scorched chocolate.
- Heating the cream in the microwave is fine, but it is unreliable. I recommend using the stovetop.