White Chocolate Raspberry Truffles are little bites of happiness that combine the creamy sweetness of white chocolate with the bright, fruity pop of raspberry. These truffles have a smooth, rich texture on the outside, with a soft, fruity center that feels like a special treat in every bite. They’re perfect when you want something sweet but a bit fancy without too much fuss.
I love making these truffles when I want to surprise my friends or family with a homemade gift. They always look so elegant, but they’re actually pretty simple to make, which is a big plus. My favorite tip is to chill them well before coating with white chocolate so they stay nice and firm as you dip and decorate them. And if you want to add a little twist, a sprinkle of freeze-dried raspberry or a dusting of powdered sugar on top always adds a lovely touch.
When I serve these truffles, I like to put them on a pretty plate with a few fresh raspberries around—I think it makes them feel extra special. They’re a hit at parties or just as a little sweet pick-me-up with afternoon tea or coffee. Honestly, there’s something about pairing white chocolate and raspberries that just feels made for happy moments, and these truffles never fail to bring a smile.
Key Ingredients & Substitutions
Freeze-dried raspberries: These give a strong raspberry flavor without extra moisture. If you can’t find them, finely crush fresh raspberries and drain excess juice, but the texture may be softer.
Cream cheese: It adds creaminess and helps bind the truffles. For a dairy-free option, try vegan cream cheese or coconut cream, though texture might vary slightly.
Powdered sugar: This sweetens and firms the mixture. You might swap some with powdered erythritol if you want a lower-sugar version, but keep the texture in mind.
White chocolate: Use good-quality white chocolate chips or melting wafers. Avoid white candy melts as they can be waxy and don’t set as nicely.
How Do You Get Smooth, Firm Truffles That Don’t Fall Apart?
Mixing and chilling are the secrets to firm truffles. Here’s how I do it:
- Mix the ground raspberries into the cream cheese before adding powdered sugar to spread flavor evenly.
- Add powdered sugar bit by bit to get a thick, firm dough—if too soft, add a little more powdered sugar.
- Roll small balls on parchment and chill at least 1 hour; this makes them easier to dip without falling apart.
- When dipping, use a fork to lift the truffle and let excess chocolate drip off for a smooth coating.
- Chill the dipped truffles again so the chocolate sets up nicely before serving.
Taking your time at each step really helps the truffles keep their shape and have that smooth, creamy bite everyone loves!
Equipment You’ll Need
- Food processor – I use it to finely grind the freeze-dried raspberries, making sure they blend into the mixture smoothly.
- Large mixing bowl – ideal for combining the cream cheese, berries, and sugar easily.
- Parchment-lined baking sheet – provides a non-stick surface for chilling and setting the truffles.
- Microwave-safe bowl or double boiler – perfect for melting the white chocolate evenly without burning.
- Fork or dipping tool – helps you coat the truffles with chocolate smoothly and neatly.
- Refrigerator – essential for chilling the mixture and setting the dipped truffles.
Flavor Variations & Add-Ins
- Swap raspberry with crushed strawberries or blueberries for different fruit flavors that still work well with white chocolate.
- Add a splash of vanilla or almond extract to the mixture for an extra layer of flavor.
- Mix in finely chopped nuts or coconut flakes into the mixture for added texture and flavor contrast.
- Top with a drizzle of dark chocolate or sprinkle with chopped pistachios for a fancy look and flavor twist.
White Chocolate Raspberry Truffles
Ingredients You’ll Need:
For the Truffle Mixture:
- 1 cup freeze-dried raspberries
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
For the Coating:
- 12 ounces white chocolate chips or white chocolate melting wafers, divided
- Optional toppings: crushed freeze-dried raspberries, shredded coconut, or coarse sugar
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and assemble, plus 1 to 1.5 hours for chilling and setting. Most of the time is hands-off while the truffles chill and the chocolate hardens, so it’s easy to fit into your day.
Step-by-Step Instructions:
1. Prepare the Raspberry Mixture:
Start by placing the freeze-dried raspberries into a food processor. Pulse until they become a fine powder. In a large bowl, beat the softened cream cheese until smooth, then mix in the ground raspberries until combined.
2. Make the Truffle Dough:
Gradually add the powdered sugar to the cream cheese and raspberry mixture, stirring well after each addition. Keep going until the mixture forms a firm, thick dough that you can roll into balls.
3. Shape and Chill the Truffles:
Roll the mixture into small, 1-inch balls. Place each ball onto a baking sheet lined with parchment paper. Pop them into the refrigerator for at least 1 hour to help them firm up and make coating easier.
4. Coat the Truffles:
Melt 8 ounces of white chocolate chips or wafers in a microwave-safe bowl or using a double boiler until smooth. Using a fork or dipping tool, gently dip each chilled raspberry ball into the melted chocolate, making sure it’s fully coated.
5. Add Toppings and Finish:
Place the coated truffles back onto the parchment paper. While the chocolate is still soft, sprinkle on your choice of crushed freeze-dried raspberries, shredded coconut, or coarse sugar for added texture and a pretty finish.
6. Optional Decoration:
For an elegant touch, melt the remaining 4 ounces of white chocolate and drizzle it over the truffles. Let it set before serving.
7. Set and Serve:
Refrigerate the truffles until the chocolate hardens, about 30 minutes. Serve chilled and keep leftovers stored in an airtight container in the fridge.
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Fresh raspberries have more moisture, which can make the truffle mixture too soft. If you use fresh, drain them well and consider adding extra powdered sugar to firm up the dough.
How Long Can I Store These Truffles?
Store truffles in an airtight container in the fridge for up to 1 week. If you want to keep them longer, freeze them for up to 2 months and thaw in the fridge before serving.
What’s the Best Way to Melt White Chocolate?
Use a microwave in short 20-30 second bursts, stirring between each until smooth, or melt the chocolate gently over a double boiler to avoid burning.
Can I Make These Truffles Ahead of Time?
Absolutely! Prepare and coat the truffles ahead, then store them chilled. They actually taste even better after a day as the flavors meld together nicely.