White Chocolate Raspberry Truffles (Printable View)

Smooth white chocolate melds with freeze-dried raspberry and a light dusting of powdered sugar.

# What You'll Need:

→ Truffle Mixture

01 - 7 oz high-quality white chocolate, finely chopped
02 - 1/4 cup heavy cream
03 - 2 tbsp unsalted butter, room temperature
04 - 2 tbsp freeze-dried raspberries, finely crushed

→ Coating & Dusting

05 - 3.5 oz white chocolate, melted for coating
06 - 2 tbsp powdered sugar for dusting
07 - 1 tbsp freeze-dried raspberry powder, optional for extra color

# How-To Steps:

01 - Place finely chopped white chocolate in a heatproof bowl.
02 - Heat heavy cream and butter in a small saucepan over medium heat until just simmering, avoiding a boil.
03 - Pour hot cream mixture over chopped chocolate. Let stand 2 minutes, then stir gently until smooth and completely melted.
04 - Fold crushed freeze-dried raspberries into the chocolate ganache until evenly distributed.
05 - Cover bowl and refrigerate for at least 2 hours until mixture firms enough to scoop.
06 - Scoop portions with a small spoon or melon baller and roll into smooth balls with hands. Place on parchment-lined tray.
07 - Chill rolled truffles for 15 minutes to firm before coating.
08 - Dip each truffle in melted white chocolate, allowing excess to drip off, then return to lined tray.
09 - While coating remains tacky, dust each truffle with powdered sugar and optionally sprinkle with raspberry powder.
10 - Let truffles stand at room temperature until coating is completely firm before serving.

# Expert Advice:

01 -
  • These truffles deliver an incredibly smooth, melt in your mouth texture that feels luxurious without requiring professional candy making skills
  • The tartness of freeze dried raspberries cuts through the sweetness of white chocolate creating a sophisticated flavor balance that surprises people who think they do not like white chocolate
  • They look impressive boxed up as gifts but are simple enough to make on a lazy Sunday afternoon for yourself
02 -
  • If your ganache separates while stirring, do not panic and start over. A splash of warm cream and vigorous whisking will usually bring it back together smoothly.
  • Room temperature affects these dramatically. In warm weather you may need to chill the truffles between each step of the coating process to maintain their round shape.
  • The freeze dried raspberries must be completely pulverized into a fine powder. Larger pieces will create textural issues and can make rolling difficult.
03 -
  • Wear food safe gloves when rolling the truffles to prevent the heat and oils from your hands from melting the ganache and leaving fingerprints on the finished surface
  • Keep your coating chocolate between 88 and 90 degrees Fahrenheit throughout the dipping process for the smoothest, most professional looking finish
  • A light coating of cocoa butter, available at specialty baking stores, can be rubbed on your hands before rolling to prevent sticking without adding unwanted flavors

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