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.
Raspberry plus white chocolate, this must be phenomenal! Thank you for sharing Peas and Peonies!
What a wonderful looking treat! I’d be thrilled if someone gave me a batch of these for Valentine’s Day.
These are perfect for Valentine’s Day. I’m a fan of using freeze dried fruits.
How many grams of freeze dried raspberries are there in 3 cups? This recipe looks divine and I’d love to try it.
Hi! About 45-50grams, hope you love the recipe!
I never herd of freeze-dried fruit. Where can I buy them?
there is a link above the recipe to the ones I used, got them from Amazon
Do you think you can put them on cake pop sticks and then dip them in candy melts or melted chocolate?
yes, but refrigerate first as they are too soft initially to put on pop sticks.
If I use freeze dried rasperry powder, how much to use?
I am not sure, I would assume 1/2 cup.
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!!
Thats not a silly question 🙂 the answer is BEFORE you make them into powder, and I used a regular measuring cup.
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
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.
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.
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!
OMG THESE TRUFFLES ARE DREAMMYYYY!!!!! I totally want to get my mouth on some of these!!
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.
These look out of this world amazing! I can’t wait to bite into them and see that gorgeous color!
How perfect are these for Valentine’s day?!? Such a great idea to use freeze dried fruit!
The freeze dried raspberries are totally genius!!
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!
I love freeze dried raspberries, what a wonderful way to use them.
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.
You are so smart to use freeze-dried raspberries to get the color and flavor in these. They’re simply gorgeous!
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!
How I wish I could grab one right now! These look delicious!
White chocolate and raspberries truffles my favourite combination! Your truffles look delicious.
Your recipe says 1 stick of butter how much in grams please ?
115 grams
Is a stick of butter 2 cups like in Canada or less like in the USA? If so what is the difference? It looks like an amazing recipe thank you. Can I use fresh raspberries?
a stick of butter is half a cup 🙂 or 8 tablespoons, not two cups 🙂
I have a powder of freeze dried raspberries how much would I need for the recipe?
hi, sorry i haven’t measured mine so I cant be very precise when answering this.
Hello,
These look so yummy! I have a question before making them, please 🙂 Is freeze-dried and frozen the same thing?… I have frozen rasberry, can it work? If not could I freeze-dry them?
Thanks for any advice you could give me!
Salutations 🙂
Hi, no its not the same. Freezer dried are dried raspberries, and the freezer dried refers to the process. They are very easy to make into powder.
Thanks a lot 🙏
I made these with freeze-dried blueberries and I find them delicious! And they are a vibrant purple too!! Very nice looking. Thanks for the great and easy recipe 😊
For those wondering about quantities:
2 cups freeze-dried blueberries = 75g
And once in powder, it was reduced to 1/2 cup.
I’m guessing it would be pretty much the same with raspberries 🙂
Hope this can help a few 😊
Looks heavenly 🙂 Do you think they will be ok if I use dark chocolate?
yes, but it will not be as sweet.
This looks so good! What a great blend of flavors!
Thanks for sharing! Does it keep long?
I am unable to see the recipe. It is not written anywhere in the post (that I can see) nor are the measurements mentioned in the video.
sorry, we had a technical problem, we fixed it and the recipe its back.