White Chocolate Raspberry Truffles

The first time I attempted white chocolate truffles, I learned that patience isn't just a virtue in candy making it is practically a religion. I had guests arriving in 45 minutes and was certain I could power through the chilling phase with a shortcut. The truffles refused to hold their shape, melting into sad little puddles on my countertop while I frantically reheated the mixture. Now I make these a full day ahead, embracing the waiting period as part of the ritual rather than fighting against it.

Last Christmas I made a triple batch of these for my neighbor who had just lost her husband. She later told me that every morning with her coffee, she would eat exactly one truffle, letting it slowly melt while she looked out at her garden. Food becoming a small comfort during grief is something I will never forget. These confections have a way of turning ordinary moments into something ceremonial.

Ingredients

• High quality white chocolate: The cocoa butter percentage matters here because cheaper white chocolate often contains vegetable oils that will not temper properly and can leave a waxy mouthfeel
• Heavy cream: Do not substitute with half and half or milk because the higher fat content is essential for achieving that silky ganache texture that sets correctly
• Unsalted butter: Room temperature butter incorporates more smoothly into the ganache and adds richness without competing with the delicate raspberry flavor
• Freeze dried raspberries: Unlike fresh berries these will not introduce excess moisture into your truffle mixture, and crushing them yourself ensures bright, concentrated raspberry bits throughout
• Powdered sugar: This final dusting creates a beautiful snow capped appearance and adds just the right amount of sweetness to balance the tanginess

Instructions

Prepare the chocolate base:

Place your finely chopped white chocolate in a heatproof bowl and have it ready near the stove. Using a good quality chocolate matters because the cocoa butter content affects how smoothly your ganache will come together.

Heat the cream mixture:

In a small saucepan, combine the heavy cream and butter over medium heat. Watch closely and remove from heat as soon as you see tiny bubbles forming around the edges. You want it hot but not boiling or it may seize the chocolate.

Create the ganache:

Pour the hot cream over your chopped chocolate and let it sit undisturbed for 2 full minutes. This waiting period allows the heat to begin melting the chocolate gradually. Then stir gently in small circles until the mixture is completely smooth and glossy.

Add the raspberry:

Fold in your crushed freeze dried raspberries until evenly distributed. You will see beautiful pink specks throughout the white mixture, which is exactly what you want. The scent at this stage is absolutely incredible.

Chill the mixture:

Cover your bowl and place it in the refrigerator for at least 2 hours. You are looking for a consistency similar to firm cookie dough, where you can press a finger into it and leave an indentation that holds its shape.

Shape the truffles:

Use a small spoon or melon baller to scoop portions, then quickly roll them between your palms to form smooth balls. Work efficiently because the warmth of your hands will start to melt the ganache. Place each one on a parchment lined tray.

Firm up the centers:

Chill your shaped truffles for 15 minutes before coating. This step is crucial because warm centers will cause your coating chocolate to thicken and become difficult to work with. They should feel cool and firm to the touch.

Coat the truffles:

Dip each chilled truffle into your melted white chocolate, letting any excess drip off back into the bowl. Use a fork to gently lift and transfer them back to your tray. Work quickly to maintain the smooth coating.

Add the finishing touch:

While the coating is still slightly tacky, dust each truffle with powdered sugar using a small sieve. For extra color and flavor, sprinkle a pinch of raspberry powder on top of half the batch.

Set completely:

Let the truffles sit at room temperature until the coating is firm and no longer sticky when touched lightly. This usually takes about 30 minutes depending on the temperature of your kitchen.

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My daughter now requests these for her birthday instead of cake. She says unwrapping each little truffle feels like opening a present, and the raspberry surprise inside makes her feel sophisticated. Watching her carefully select which one to eat first, savoring it slowly with eyes closed, that is the moment these became special in our house.

Working With White Chocolate

White chocolate is more temperamental than dark or milk chocolate because it contains no cocoa solids, only cocoa butter. This means it scorches easily and can seize at the slightest provocation. I always chop my chocolate into pieces no larger than a quarter inch, which helps it melt evenly and reduces the need for excessive stirring. The gentle approach always wins with white chocolate.

The Perfect Temperature

I keep an instant read thermometer nearby when making these because temperature precision makes or breaks the final texture. Your cream should be between 185 and 195 degrees Fahrenheit before pouring. Any cooler and the chocolate will not fully melt. Any hotter and you risk seizing the ganache. This one tool transformed my candy making from inconsistent to reliable.

Storage And Gift Giving

These truffles develop their best flavor after resting in the refrigerator for 24 hours, as the raspberry essence has time to meld with the white chocolate. When gifting, I place them in small paper candy cups inside a decorative box with wax paper between layers. The powdered sugar dusting is beautiful but can absorb moisture over time, so add it just before serving or packaging.

• If mailing these as gifts, freeze them solid first and pack with plenty of insulation to prevent melting during transit
• A small piece of wax paper placed between truffles prevents them from sticking together in storage
• Bring refrigerated truffles to room temperature for 15 minutes before serving for the ideal melting texture

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There is something deeply satisfying about making something that feels so indulgent with your own two hands. These truffles have become my go to for moments that call for celebration, comfort, or simply the joy of creating something beautiful.

Recipe FAQs

→ What type of chocolate works best for these truffles?

Use high-quality white chocolate with a good cocoa butter content to ensure smoothness and rich flavor.

→ Can I substitute freeze-dried raspberries with fresh ones?

Fresh raspberries contain moisture that may alter the texture; freeze-dried raspberries provide concentrated flavor without affecting consistency.

→ How long should the truffle mixture chill before shaping?

Chill the mixture for at least 2 hours until firm enough to scoop and roll comfortably.

→ What is the best method to coat the truffles evenly?

Dip each chilled truffle into melted white chocolate, allowing excess to drip off before placing them on parchment to set.

→ How should I store these truffles to maintain freshness?

Keep truffles in an airtight container in the refrigerator; they stay fresh for up to one week.

→ Are there flavor enhancements suggested for variation?

Adding a few drops of raspberry extract to the mixture can intensify the berry notes without altering texture.