White Chocolate Raspberry Truffles [VIDEO]

Catalina Castravet
By Catalina Castravet

White Chocolate Raspberry Truffles are sweet, creamy, full of flavor and made with only 5 ingredients.

These Raspberry Truffles are a perfect treat for the upcoming fall and winter season. I love their natural pink color from raspberries. Like Raspberry Jam Cakes, Raspberry Angel Cake and Chocolate Lemon Raspberry Cookies, they are a huge hit on our blog.

White Chocolate Raspberry Truffles

Homemade Raspberry Truffles

These White Chocolate Raspberry Truffles would be perfect to share with your Valentine, but you don’t have to wait for any holiday or excuse to make them! These Raspberry Truffles are so creamy, delicious and full of flavor that you need some in your fridge at all times.

The gorgeous pink color is all natural from the raspberries. They burst with raspberry flavor, and we all know that raspberry and white chocolate were meant to be together! Rich, creamy and incredibly tasty, should be the perfect dessert to make for any occasions.

Recipe Tips:

  • Use high-quality white chocolate. Also, do not use chocolate chips in this recipe, they are not that creamy. I either like to use high quality chopped chocolate or good chocolate melts.
  • Also, make sure you chop the chocolate in small pieces. This will help with the melting process, in case you are not using chocolate melts.
  • Be very careful when melting the white chocolate, it tends to separate when overheated. I highly recommend microwaving it in 20 seconds intervals and string very well after each one. It is better to use the residual heat to melt any remaining chocolate pieces, by stirring well. Make sure the bowl you put the chocolate it doesn’t have any drops of water, same applies to the spatula you will use for stirring. If water comes in contact with hot white chocolate it will ruin it.
  • In addition, it is very important for the butter to be soft, room temperature. When you press your finger into it, your finger should sink easily.
  • Heat the heavy cream in the microwave well, it should be hot.
  • Another very important step, when you add the melted white chocolate to the butter and cream mixture. Both should be of room temperature. If the chocolate is hot, it will further melt the butter and the recipe won’t work.
  • When chilling the mixture in the fridge, watch it very closely for at least the first 30 minutes. I tend to check on it every 5-7 minutes and stir, to make sure the butter does not separate.

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White Chocolate Raspberry Truffles Recipe

Why you’ll love these White Chocolate Raspberry Truffles:

  • They are rich and chocolaty perfect dessert.
  • Incredibly fresh and aromatic.
  • Tender and buttery, they melt in your mouth.
  • Perfect cookies for the holiday season or special occasion.
  • Can be made 1 or 2 days in advance so you don’t have to worry about the last minute dessert.

Should I use fresh or frozen raspberries to make the truffles?

We recommend using freeze-dried raspberries. They work best in this recipe, and you will end up getting that beautiful and natural pink color. Also, they will add a delicious raspberry flavor without adding any artificial flavors to the truffles.

How long will White Chocolate Raspberry Truffles stay fresh?

The truffles can be stored wrapped in plastic wrap at room temperature for about 5-7 days.

Can you store and freeze White Chocolate Raspberry Truffles?

Absolutely! Cool the Raspberry Truffles completely and fully wrap it in plastic wrap, tightly. After that wrap in aluminum foil. Freeze for up to 2-3 months. The truffles will thaw very quickly at room temperature.

Tools/Ingredients I used to make this Recipe:

  • Food Processor – I have a small one and it’s so handy in so many recipes, from chopping veggies to pulverizing freezer dried fruits.
  • Freeze Dried Raspberries – these are perfect to snack on and absolutely amazing in truffles, I also love adding them to Raspberry Buttercream without making it runny.
  • White Chocolate – I love using these chocolate wafers in this recipe, they are designed to melt quickly with no issues, which makes using them so much easier.

Watch Recipe Video:

Save Recipe
4.91 from 10 reviews
White Chocolate Raspberry Truffles
Author: Catalina Castravet Serves: 15 truffles
Prep time: 2 hours Total time: 2 hrs

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

  1. Add freeze dried raspberries to the food processor and pulse to make a powder. Set aside.
  2. Add heavy cream to a small sauce pan on medium heat and simmer over low heat or microwave for 1 minute, until hot and boiling.
  3. When heavy cream just starts to boil, remove it from heat and stir in butter until fully combined and smooth. If the mixture has small lumps and you can microwave if for only 20 seconds, but not more, as you don't want to fully melt the butter.
  4. Stir in the raspberry powder. Set aside to come to room temperature.
  5. Add chopped white chocolate to a microwave safe bowl, and microwave on high in 20 seconds intervals until chocolate is melted. Stir very well after each interval to make sure the chocolate doesn't overheat and become unusable. You may need 2-3 intervals of 20 seconds for the chocolate to fully melt. Use the residual heat from chocolate to melt any remaining small pieces of chocolate by stirring well. Set aside for the chocolate to cool off to room temperature.
  6. Add melted white chocolate to the butter mixture and stir well to combine. Cover with plastic wrap and place in the fridge for 1-2 hours. While the mixture is cooling in the fridge stir it a few times so the fat from the butter doesn't separate on top. Make sure you stir it often especially during the first 30 minutes, otherwise the butter will separate and harden.
  7. Remove mixture from fridge, let it come to room temperature so its easy to work with.
  8. Using a small ice cream scoop or a measuring spoon, scoop the mixture and roll into balls, roll into powdered sugar and place on waxed paper. Repeat the process.
  9. If the truffles stick to your hand, dust your hands with powdered sugar.
  10. Truffles can be stored in an airtight container in the fridge for 7-10 days. Or they can be frozen for longer storage for 2-3 months.
  11. Don't store truffles at room temperature as they will lose their shape, or melt due to the high butter content.
  12. Enjoy!
Calories: 203 Carbohydrates: 19 Protein: 1 Fat: 13 Saturated Fat: 8 Cholesterol: 21 Sodium: 76 Potassium: 95 Fiber: 1 Sugar: 18 Vitamin A: 210 Vitamin C: 4.3 Calcium: 57 Iron: 0.2 g
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Comments

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Agness of Run Agness Run

Raspberry plus white chocolate, this must be phenomenal! Thank you for sharing Peas and Peonies!

Reply

Cookin Canuck

What a wonderful looking treat! I'd be thrilled if someone gave me a batch of these for Valentine's Day.

Reply

Maryanne | the little epicurean

These are perfect for Valentine's Day. I'm a fan of using freeze dried fruits.

Reply

Hayls

How many grams of freeze dried raspberries are there in 3 cups? This recipe looks divine and I'd love to try it.

Reply

Hi! About 45-50grams, hope you love the recipe!

Reply

Lois Barber

I never herd of freeze-dried fruit. Where can I buy them?

Reply

there is a link above the recipe to the ones I used, got them from Amazon

Reply

jennifer

Do you think you can put them on cake pop sticks and then dip them in candy melts or melted chocolate?

Reply

yes, but refrigerate first as they are too soft initially to put on pop sticks.

Reply

Marlaena

If I use freeze dried rasperry powder, how much to use?

Reply

I am not sure, I would assume 1/2 cup.

Reply

Tami

SO my question is ... how do you measure the raspberries.... b4 or after they have been made into powder??? Silly, right?!!?!? And just use a regular measuring cup???? We are so very excited to make these for Christmas actually. Thanks for sharing!!

Reply

Thats not a silly question :) the answer is BEFORE you make them into powder, and I used a regular measuring cup.

Reply

Enma

I’ve just made these but they’re still too runny to make them into balls (despite them being in the fridge for 3 hours). Is there anything I can do to thicken them up? Thanks

Reply

Sorry this happened to you! Make sure you do NOT overheat the chocolate, when touched, it should feel about the same temperature as your body. The raspberry mixture should also be lukewarm when you add the melted chocolate. It should be about the same temperature as melted chocolate when you combine them. Also, it may take longer for the chocolate to settle, 3 hours to overnight. If you thinks its too thin, you can melt 1/2 cup of chocolate, combine, with 1/4 cup powdered sugar and add it to the mixture.

Reply

Michele Brosius

Oh my word! These truffles look amazing. I really like how you used the freeze dried raspberries to bring out the natural colors. My husband and I are going away on for Valentine's Day and I'll be adding these to our basket of goodies. Thanks for the recipe.

Reply

Tomi C

I've never used freeze dried raspberries but it makes perfect sense. Frozen raspberries would leave the mix too wet and hard to work with so using freeze dried raspberries would be ideal. I bet these taste yummy!

Reply

GiGi Eats

OMG THESE TRUFFLES ARE DREAMMYYYY!!!!! I totally want to get my mouth on some of these!!

Reply

Ann Snook

My husband loves both white chocolate and raspberries, so maybe I'll make him a batch of these as a Valentine's Day gift! I'd rather have the birthday cake ones though ;) Great job at giving such detailed instructions, some food blogs are a little too hands-off for me.

Reply

Jen

These look out of this world amazing! I can't wait to bite into them and see that gorgeous color!

Reply

Sabrina

How perfect are these for Valentine's day?!? Such a great idea to use freeze dried fruit!

Reply

Amanda

The freeze dried raspberries are totally genius!!

Reply

Melissa Dixon

My friend loves truffles so much! It is all she talks about and I can not wait to make her this because I bet she would dig the flavor combos you incorporated. White Chocolate and raspberry are perfection and it has been too long since I did something nice for her so I need to get started! Thank you for sharing this with us!

Reply

Michelle @ The Complete Savorist

I love freeze dried raspberries, what a wonderful way to use them.

Reply

Vanessa Palma

I love love love truffles! I would make these even if they weren't so darned easy. But the fact that they are so easy to make means I will be trying them sooner rather than later.

Reply

Dorothy at Shockingly Delicious

You are so smart to use freeze-dried raspberries to get the color and flavor in these. They're simply gorgeous!

Reply

Sara

Oh, my. These look great! Truffles are my absolute favorite sweet treat. I can't wait to try your recipe. I may or may not share them!

Reply

Sandra | A Dash of Sanity

How I wish I could grab one right now! These look delicious!

Reply

Ruby

White chocolate and raspberries truffles my favourite combination! Your truffles look  delicious. Your recipe says 1 stick of butter how much in grams please ? 

Reply

115 grams

Reply

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