White Chocolate Raspberry Truffles are little bites of creamy, fruity happiness. These smooth, rich truffles combine the sweetness of white chocolate with the tart freshness of raspberry, creating a perfect balance that melts in your mouth. They’re delicate, elegant, and just the right size for sharing or sneaking a few for yourself.
I love making these truffles when I want to treat friends or family to something special but don’t want to spend all day in the kitchen. The raspberry flavor adds a bright touch that feels fresh and light, and the white chocolate coating makes them look beautiful and inviting. It’s a simple recipe that turns out impressive every time, which is why I keep coming back to it.
My favorite way to serve these is chilled on a pretty little plate or in a gift box if I’m bringing them to a get-together. They’re great for holidays, birthdays, or just because. Whenever I make them, everyone always asks for the recipe, so I guess that tells you these truffles really do bring a bit of joy with every bite!
Key Ingredients & Substitutions
White Chocolate: Use good-quality white chocolate for smooth, creamy truffles. Avoid candy melts, which can be waxy. If you’re dairy-free, try a vegan white chocolate alternative.
Cream Cheese: It gives the truffles a soft, creamy texture and a slight tang. You can substitute with mascarpone for a richer flavor, or vegan cream cheese to keep it dairy-free.
Freeze-Dried Raspberries: They add tartness and texture without moisture. If you can’t find freeze-dried, try using fresh raspberries mashed and drained well, but the mixture may be softer.
Shredded Coconut: This coating adds a nice texture and mild flavor. Unsweetened shredded coconut is best so it doesn’t overwhelm the truffles’ taste. You can substitute with cocoa powder or crushed nuts if preferred.
How Can I Make Smooth, Even Truffle Balls Without a Mess?
Rolling truffles can get sticky, but a few tricks help:
- Chill the mixture until firm, so it’s easier to scoop and shape.
- Use a small cookie scoop or spoon to portion evenly.
- Quickly roll between your palms to keep the mixture from warming up too much and sticking.
- Keep your hands cool by washing them in cold water often.
- Roll the shaped balls in coconut right away so the coating sticks nicely.
- Work fairly quickly, then refrigerate the rolled truffles to set them firmly before drizzling chocolate.
These steps keep the truffles neat and uniform, with no sticking or melting, making the whole process smoother and more enjoyable!
Equipment You’ll Need
- Large microwave-safe bowl – I recommend this because it makes melting the chocolate quick and easy without extra dishes.
- Small cookie scoop or spoon – helps you portion and shape the truffles evenly and neatly.
- Parchement paper or silicone baking mat – keeps the truffles from sticking and makes cleanup easier.
- Spatula or spoon for mixing – sturdy and simple, ideal for combining ingredients smoothly.
- Microwave or double boiler – for melting the white chocolate gently and evenly.
- Small bowls – handy for coating the truffles in shredded coconut and for melting the chocolate drizzle.
- Refrigerator – essential for chilling the mixture and setting the finished truffles.
Flavor Variations & Add-Ins
- Swap raspberries with dried strawberries or cranberries for different fruity flavors that still add tartness.
- Add a splash of liqueur like Grand Marnier or Chambord to the cream cheese mixture for an adult twist.
- Mix in chopped nuts, like pistachios or almonds, for extra crunch and richness.
- Use dark or milk chocolate instead of white for a different chocolate flavor profile.
White Chocolate Raspberry Truffles
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225 g) white chocolate, finely chopped
- 4 oz (115 g) cream cheese, softened
- 1/2 cup freeze-dried raspberries, crushed into small pieces
- 1 tsp vanilla extract
- 1 1/2 cups shredded coconut, divided (for coating)
- Additional white chocolate (about 2 oz) for drizzling
How Much Time Will You Need?
This recipe takes about 20 minutes of hands-on preparation time, plus at least 2 hours of chilling time to let the mixture firm up. You’ll also need about 45 minutes for chilling and setting the truffles after rolling and decorating. Plan for around 3 hours total, mostly waiting while your truffles chill in the fridge.
Step-by-Step Instructions:
1. Melt the White Chocolate:
Put the finely chopped white chocolate in a large microwave-safe bowl. Heat it in 20-30 second bursts in the microwave, stirring well after each time, until it’s fully melted and smooth. Set it aside to cool a bit while you prepare the other ingredients.
2. Mix Cream Cheese and Vanilla:
In a separate bowl, stir the softened cream cheese and vanilla extract together until smooth and creamy. Then add this mixture to the melted white chocolate and stir really well until everything is combined evenly.
3. Add Raspberries:
Gently fold in the crushed freeze-dried raspberries, taking care not to break them up too much. This will add those lovely tangy raspberry bits throughout your truffle mixture.
4. Chill the Mixture:
Cover the bowl with plastic wrap and place it in the refrigerator. Let it chill for at least 2 hours, or until it’s firm enough to shape.
5. Shape and Coat the Truffles:
Put about 1 cup of the shredded coconut into a shallow bowl. Use a small cookie scoop or spoon to scoop out the chilled mixture, then quickly roll it into balls using your hands. Roll each ball in the coconut until fully coated. Place them on a parchment-lined baking sheet.
6. Set the Truffles:
Put the baking sheet in the fridge and chill again for at least 30 minutes, so the truffles firm up nicely.
7. Drizzle with White Chocolate:
Melt the remaining white chocolate in the microwave or over a double boiler. Use a spoon or piping bag to drizzle the melted chocolate over the truffles for a pretty touch.
8. Final Chill and Serve:
Refrigerate the truffles for another 15 minutes to let the drizzle harden. Serve them chilled, and store any leftovers in an airtight container in the fridge to keep them fresh.
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Fresh raspberries have more moisture, which can make the truffle mixture too soft. If you want to use fresh, mash and drain them well to remove excess liquid, but freeze-dried raspberries work best for texture and flavor.
How Should I Store These Truffles?
Keep them in an airtight container in the refrigerator for up to one week. For longer storage, freeze them and thaw in the fridge before serving.
Can I Make These Truffles Ahead of Time?
Absolutely! Prepare and chill the mixture up to 2 days ahead. Shape and coat just before serving, or make everything in advance and keep refrigerated.
What If I Don’t Have a Microwave to Melt Chocolate?
No problem! Use a double boiler on the stovetop to gently melt the white chocolate. Stir frequently to avoid burning and until smooth.
