Raspberry White Chocolate Truffles
These decadent Raspberry White Chocolate Truffles are the ultimate gourmet treat. A smooth, tart raspberry ganache center is perfectly balanced by a rich bittersweet chocolate coating. Simple to make but impressive enough for any gift or holiday platter.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours
- Yield: 24 truffles
- Category: Dessert
- Cuisine: American
Ingredients
Freeze-dried raspberries – 2 cups
White chocolate chips (high-quality) – 14 ounces
Unsalted butter (room temperature) – 2 tablespoons
Heavy cream – ¾ cup
Bittersweet chocolate chips – 14 ounces
Instructions
Pulse the freeze-dried raspberries in a food processor until they form a fine powder.
Sift the raspberry powder through a sieve into a small bowl to remove the seeds. Set aside.
In a large heatproof bowl, combine the white chocolate chips and butter pieces.
In a small saucepan, heat the heavy cream over low heat until it simmers; do not let it boil.
Pour the hot cream over the white chocolate and butter and let stand for 5 minutes.
Slowly stir the mixture until the chocolate and butter have melted and smoothly combined.
Add 1/3 cup of the raspberry powder to the bowl and mix until fully incorporated. Add more powder to taste if desired.
Cover with plastic wrap and refrigerate for 2 hours or until firm enough to roll.
Line a baking sheet with parchment paper. Use a teaspoon to scoop and roll the mixture into 24 balls.
Refrigerate the rolled balls for 30 minutes.
Melt the bittersweet chocolate in 30-second intervals at 50% power in the microwave, stirring until smooth.
Dip each ball into the melted chocolate using a fork, tap off excess, and return to the tray.
Sprinkle with remaining raspberry powder before the coating sets.
Notes
• Use high-quality white chocolate containing cocoa butter for the best melt and flavor.
• Ensure the butter is truly at room temp to avoid lumps in the ganache.
• If the ganache gets too hard to roll, let it sit at room temperature for 10 minutes.