Introduction

These Raspberry Truffles combine the tart brightness of freeze-dried raspberries with rich white and dark chocolate for a luxurious treat. Perfectly bite-sized, they make an elegant dessert or a delightful gift for chocolate lovers.

The image shows several round chocolate truffles, each sitting in a white paper cup with ruffled edges, placed on a white marbled surface. Most truffles have a dark brown shiny chocolate outer layer, some topped with bright red powder sprinkles for contrast. One truffle is cut in half to show three layers: a dark brown smooth chocolate shell on the outside, and inside a thick, soft, pink cream layer with a slightly textured finish and red specks throughout. The truffles are arranged closely together, highlighting their glossy, smooth textures and the vibrant pink filling inside one of them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.6 ounces freeze-dried raspberries (about 2 cups)
14 ounces white chocolate chips or bars
2 tablespoons unsalted butter
3/4 cup heavy whipping cream
14 ounces dark chocolate (bittersweet)

Instructions

Step 1: Add the freeze-dried raspberries to a food processor and pulse until they form a fine powder. Set aside.
Step 2: In a large glass bowl, combine the white chocolate and butter. Set aside.
Step 3: Heat the heavy cream in a small saucepan over low heat. Bring it to a simmer without boiling, then pour the warm cream over the white chocolate and butter. Let it sit for 5 minutes.
Step 4: Stir the mixture with a spatula until the white chocolate is fully melted and smooth.
Step 5: Stir in 1/2 cup of the freeze-dried raspberry powder. Taste and add another 1 to 2 tablespoons if you want a stronger raspberry flavor. Reserve the remaining powder to sprinkle on top later.
Step 6: Cover the bowl with plastic wrap and refrigerate for 2 hours until the mixture firms up.
Step 7: Line a baking sheet with parchment paper.
Step 8: Using a 1 tablespoon cookie scoop, form the mixture into balls and place them on the parchment paper. You should get about 25 truffles. Chill the truffles in the refrigerator or freezer for 30 minutes.
Step 9: Melt the dark chocolate according to the package instructions, preferably using a double boiler method.
Step 10: Remove the truffles from the chill. Using a fork or toothpick, dip each truffle into the melted dark chocolate, tap off any excess, and place them back on the parchment paper. Immediately sprinkle with a pinch of the remaining raspberry powder. Allow the chocolate to set completely before serving.

Tips & Variations

For a glossy coating, temper the dark chocolate properly before dipping the truffles.
You can substitute freeze-dried raspberries with freeze-dried strawberries or cherries for a different berry flavor.
If you prefer a softer center, reduce the chilling time before scooping the mixture.
Use a small sieve to dust extra raspberry powder over the finished truffles for an elegant presentation.

Storage

Store these truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them in a sealed container for up to 3 months. Before serving, allow frozen truffles to thaw in the refrigerator for a few hours. Avoid leaving truffles at room temperature too long, as the chocolate coating can soften and lose its texture.

How to Serve

The image shows several round chocolate truffles, each placed in a white fluted paper cup on a white marbled surface. The truffles have a shiny dark brown chocolate outer layer with a smooth texture. Some truffles are topped with bright red crushed powder, adding texture and color contrast. One truffle is cut in half, revealing a smooth, pink inner filling with red specks. The white paper cups create a soft, crinkled border around each truffle, and the white marbled surface underneath has subtle veins adding elegance to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries contain moisture that will affect the texture and shelf life of the truffles, so freeze-dried raspberries are recommended for the best flavor and consistency.

What is the best way to melt chocolate for dipping?

A double boiler method is ideal to gently melt chocolate without burning. Place chopped chocolate in a heatproof bowl over simmering water, stirring constantly until smooth. Alternatively, melt in short bursts in a microwave, stirring frequently.

Raspberry White Chocolate Truffles Recipe

Print Recipe

★★★★★

4.5 from 599 reviews

Delightfully fruity and rich, these Raspberry Truffles combine the tartness of freeze-dried raspberries with smooth white and dark chocolate layers. Perfectly bite-sized and elegantly coated in dark chocolate with a sprinkle of raspberry powder, they make an exquisite treat for special occasions or as a sophisticated dessert.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 3 hours (including chilling time)
Yield: Approximately 25 truffles 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Truffle Base

1.6 ounces freeze dried raspberries (about 2 cups)
1 package white chocolate chips or bars (14 ounces)
2 tablespoons unsalted butter
3/4 cup heavy whipping cream

Coating

1 package dark chocolate (bittersweet chocolate) (14 ounces)

Instructions

Prepare Raspberry Powder: Add freeze-dried raspberries to a food processor and pulse until they become a fine powder. Set aside.
Combine White Chocolate and Butter: In a large glass bowl, place the white chocolate chips along with the unsalted butter. Set aside.
Heat Heavy Cream: Warm the heavy whipping cream in a small saucepan over low heat until it simmers gently without boiling. Pour the warm cream over the white chocolate and butter mixture. Let it sit for 5 minutes to soften the chocolate.
Stir Mixture: Use a spatula to stir the white chocolate mixture until smooth and fully combined.
Add Raspberry Powder: Incorporate 1/2 cup of the freeze-dried raspberry powder into the white chocolate mixture and stir well. Taste the mixture and add an additional 1-2 tablespoons of raspberry powder if you prefer a stronger flavor. Reserve the remaining powder for garnish.
Chill Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for 2 hours until firm.
Prepare for Rolling: Line a baking sheet with parchment paper.
Form Truffles: Using a 1-tablespoon cookie scoop, scoop out portions of the chilled mixture and roll into balls by hand. Place the balls on the parchment-lined baking sheet. You should get approximately 25 truffles. Return the truffles to the refrigerator or freezer for 30 minutes to firm up.
Melt Dark Chocolate: Melt the dark bittersweet chocolate using a double boiler method according to package directions for best results.
Dip and Decorate: Remove the chilled truffles. Using a fork or toothpick, dip each truffle into the melted dark chocolate, tapping off excess chocolate on the side of the bowl. Place the coated truffles back on the parchment paper. While the chocolate is still wet, sprinkle a pinch of the remaining raspberry powder on top for a decorative and flavorful finish.

Notes

Use a double boiler or a heatproof bowl set over simmering water to melt the dark chocolate gently and avoid burning.
Freeze-dried raspberries provide concentrated flavor and color without adding moisture.
Store the finished truffles in an airtight container in the refrigerator for up to one week.
For a firmer truffle, chill longer before dipping or freeze briefly before rolling.
These truffles can be customized with other freeze-dried berries or coatings for variety.

Keywords: raspberry truffles, white chocolate truffles, dark chocolate coating, freeze-dried raspberries, homemade truffles, easy dessert