Description
Indulge in these decadent White Chocolate Raspberry Truffles, blending the creamy richness of white chocolate with the vibrant tartness of fresh or freeze-dried raspberries. Perfectly smooth and coated with your choice of powdered sugar, cocoa powder, or melted white chocolate, these luxurious truffles are a delightful treat ideal for special occasions or gifting.
Ingredients
Scale
Truffle Base
- 8 oz white chocolate (high-quality, chopped)
- ½ cup heavy cream
- ½ cup fresh raspberries (or 2 tbsp freeze-dried raspberry powder)
- 1 tbsp butter (optional)
Coatings (Optional)
- ¼ cup powdered sugar (optional coating)
- ¼ cup cocoa powder (optional coating)
- As needed melted white chocolate (optional for dipping)
Instructions
- Prepare the Raspberry Base: If using fresh raspberries, blend them until smooth and strain through a fine mesh sieve to remove seeds, yielding about 2 tablespoons of puree. If using freeze-dried raspberries, process them into a fine powder using a food processor or spice grinder.
- Make the Ganache: Chop the white chocolate and place it into a heatproof bowl. Heat the heavy cream gently in a small saucepan until it just begins to simmer, being careful not to boil. Pour the hot cream over the chopped white chocolate, letting it sit for 2-3 minutes to soften the chocolate.
- Combine Chocolate and Raspberry: Stir the mixture gently until the chocolate is fully melted and smooth. Mix in the raspberry puree or powder, and if desired, add 1 tablespoon butter for extra creaminess. Stir until fully incorporated.
- Chill the Ganache: Cover the bowl with plastic wrap and refrigerate for 2-3 hours or until the ganache is firm enough to scoop.
- Shape the Truffles: Use a small cookie scoop or teaspoon to portion out the ganache. Roll each portion between your palms to form smooth, round balls.
- Coat the Truffles: Roll each truffle in your chosen coating: powdered sugar for a snowy effect, cocoa powder for a slightly bitter contrast, or dip into melted white chocolate for an extra luxurious finish. Place the coated truffles on a parchment-lined tray.
- Serve or Store: Store the truffles in an airtight container in the refrigerator for up to one week. Before serving, allow them to come to room temperature for the best texture and flavor.
Notes
- For a seedless texture, always strain fresh raspberry puree through a fine sieve.
- Butter is optional but adds extra creaminess and a silkier texture to the ganache.
- Freeze-dried raspberry powder offers a more intense raspberry flavor and works well if fresh raspberries aren’t in season.
- Store truffles properly in an airtight container to maintain freshness and texture.
- Allow truffles to sit at room temperature briefly before eating for optimal creaminess.
- Different coatings provide distinct flavor profiles—experiment to find your favorite.
