White Chocolate Raspberry Bites (Printable)

Bite-sized treats combining smooth white chocolate and vibrant raspberry flavors.

# What You'll Need:

→ White Chocolate Mixture

01 - 10.5 ounces high-quality white chocolate, chopped
02 - 1/4 cup heavy cream
03 - 1/4 cup unsalted butter, cubed
04 - 1 teaspoon pure vanilla extract

→ Raspberry Filling

05 - 1/2 cup fresh or frozen raspberries
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon lemon juice

→ Coating

08 - 5.25 ounces white chocolate, melted for dipping
09 - 2 tablespoons freeze-dried raspberries, crushed

# How-To Steps:

01 - Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring constantly, until raspberries break down completely and mixture thickens to a syrup-like consistency, approximately 5-7 minutes. Press through a fine-mesh sieve to remove all seeds. Allow to cool to room temperature before proceeding.
02 - Place white chocolate, heavy cream, and butter in a heatproof bowl. Set bowl over a pot of barely simmering water, ensuring bottom does not touch water. Stir continuously until completely melted and emulsified into a smooth, glossy mixture. Remove from heat and whisk in vanilla extract along with 2 tablespoons of cooled raspberry reduction.
03 - Cover the bowl tightly with plastic wrap, pressing directly onto surface to prevent skin formation. Refrigerate for 1-2 hours until mixture is firm enough to hold its shape when scooped but still pliable.
04 - Line a baking sheet with parchment paper. Using a tablespoon or small cookie scoop, portion out chilled ganache into 24 equal pieces. Roll each portion between lightly greased palms to form smooth spheres. Arrange on prepared baking sheet and freeze for 30 minutes to firm completely.
05 - Melt remaining white chocolate in a double boiler until smooth and fluid. Working quickly, drop each frozen truffle center into melted chocolate, using a fork to submerge completely. Lift truffle, tapping fork against bowl edge to remove excess chocolate. Transfer to parchment-lined sheet and immediately sprinkle tops with crushed freeze-dried raspberries while chocolate remains wet.
06 - Refrigerate completed truffles for 20 minutes until chocolate coating is completely set. Transfer to an airtight container separated by wax paper layers. Store refrigerated for up to 2 weeks.

# Expert Suggestions:

01 -
  • The combination of sweet white chocolate and tart raspberry creates this incredible flavor balance that keeps everyone reaching for just one more
  • These look absolutely stunning but don't actually require any fancy techniques or equipment
02 -
  • White chocolate seizes easily if it gets even a tiny drop of water in it, so make absolutely sure all your utensils and bowls are completely dry
  • The ganache needs to be properly chilled before scooping or you'll end up with soft blobs instead of neat round truffles
03 -
  • If your hands get warm while rolling the centers, rinse them in cold water and dry thoroughly between every few truffles
  • These actually taste better after resting in the fridge for a day, so don't be afraid to make them ahead of time

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