White Chocolate Raspberry Truffles (Printer-friendly)

Smooth white chocolate bites infused with raspberry and finished with a powdery dusting.

# 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
06 - 2 tbsp powdered sugar
07 - 1 tbsp freeze-dried raspberry powder

# How-To Guide:

01 - Place finely chopped white chocolate in a heatproof bowl.
02 - In a small saucepan, heat heavy cream and butter over medium heat until just simmering, not boiling.
03 - Pour hot cream mixture over chopped chocolate. Let sit for 2 minutes, then stir gently until smooth and fully melted.
04 - Fold in crushed freeze-dried raspberries until evenly distributed.
05 - Cover and refrigerate mixture for at least 2 hours until firm enough to scoop.
06 - Using a small spoon or melon baller, scoop portions and roll into balls with your hands. Place on parchment-lined tray.
07 - Chill rolled truffles for 15 minutes to firm up before coating.
08 - Dip each truffle in melted white chocolate to coat, letting excess drip off. Return to tray.
09 - While coating is still tacky, dust each truffle with powdered sugar and optional raspberry powder.
10 - Let truffles set at room temperature until coating is firm, approximately 30 minutes.

# Expert Advice:

01 -
  • These look like they came from a fancy chocolate shop but cost a fraction to make at home
  • The tart raspberry cuts through the sweet white chocolate creating perfect balance
02 -
  • White chocolate seizes easily so never let any water touch it during the melting process
  • If your ganache separates, whisk in a teaspoon of cold cream to bring it back together
03 -
  • Use a cookie scoop for uniform size truffles that look professional
  • Let the coated truffles set on a cooling rack instead of parchment for better air circulation

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