White Chocolate Raspberry Truffles
White Chocolate Raspberry Truffles
Ingredients
For the Truffle Filling
- 8 ounces white chocolate, finely chopped
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar, sifted
- 1/4 cup freeze-dried raspberries, finely crushed
- 1/2 teaspoon vanilla extract
For the White Chocolate Coating
- 12 ounces white chocolate, finely chopped
- 1 teaspoon coconut oil, optional, for smoother coating
For Decoration
- 1 ounce white chocolate, finely chopped
- red gel food coloring, as needed
- 2 tablespoons freeze-dried raspberries, finely crushed
For Serving Garnish (Optional)
- 1/2 cup fresh raspberries
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1/2 ounce white chocolate, for shaving
Instructions
- 1
Prepare the Truffle Filling: In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl), melt 8 ounces of finely chopped white chocolate, stirring until smooth. Remove from heat and let cool slightly. In a separate bowl, beat the softened cream cheese until smooth. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the 1/4 cup of finely crushed freeze-dried raspberries and vanilla extract. Fold in the slightly cooled melted white chocolate until fully incorporated and smooth.
⏱️ 10 min
- 2
Chill the Filling: Cover the truffle filling mixture with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle and roll.
⏱️ 60 min
- 3
Shape the Truffles: Line a baking sheet with parchment paper. Scoop out portions of the chilled filling (about 1 tablespoon each) and roll them into smooth 1-inch balls. Place the shaped truffles on the prepared baking sheet.
⏱️ 15 min
- 4
Chill Truffles Again: Return the baking sheet with the shaped truffles to the refrigerator and chill for at least 30 minutes. This will help them hold their shape when coated.
⏱️ 30 min
- 5
Prepare the White Chocolate Coating: In a clean heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl), melt 12 ounces of finely chopped white chocolate. If using, stir in the coconut oil until smooth. Keep the chocolate warm over very low heat or in a warm spot to maintain its fluidity.
⏱️ 5 min
- 6
Coat the Truffles: Using a fork or a dipping tool, carefully dip each chilled truffle into the melted white chocolate coating, ensuring it's fully submerged. Lift the truffle, gently tapping the fork against the side of the bowl to remove excess chocolate. Place the coated truffle back onto the parchment-lined baking sheet.
⏱️ 15 min
- 7
Set the Coating: Allow the coated truffles to set completely at room temperature, or place them in the refrigerator for 15-20 minutes to speed up the setting process.
⏱️ 20 min
- 8
Prepare Pink Drizzle: In a very small heatproof bowl, melt the remaining 1 ounce of finely chopped white chocolate. Stir in a tiny amount of red gel food coloring, adding more gradually until you achieve your desired shade of pink. Transfer the pink chocolate to a small piping bag or a Ziploc bag with a tiny corner snipped off.
⏱️ 5 min
- 9
Decorate the Truffles: Once the white chocolate coating is set, drizzle the pink chocolate over the truffles in wavy, decorative lines. Immediately sprinkle the finely crushed freeze-dried raspberries over the wet pink chocolate before it sets.
⏱️ 10 min
- 10
Prepare Optional Raspberry Coulis: If making the coulis, combine 1/2 cup fresh raspberries, 1 tablespoon granulated sugar, and 1 tablespoon water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the berries break down (about 5-7 minutes). Press the mixture through a fine-mesh sieve into a small bowl to remove seeds. Let cool completely.
⏱️ 10 min
- 11
Prepare Optional White Chocolate Curls: Using a vegetable peeler, carefully shave curls from the 1/2 ounce white chocolate block.
⏱️ 2 min
- 12
Serve and Store: Arrange the finished truffles on a serving plate, optionally garnishing with swirls of raspberry coulis and delicate white chocolate curls. Store any leftover truffles in an airtight container in the refrigerator for up to 1 week.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
White Chocolate Raspberry Truffles
Ingredients
For the Truffle Filling
- 8 ounces white chocolate, finely chopped
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar, sifted
- 1/4 cup freeze-dried raspberries, finely crushed
- 1/2 teaspoon vanilla extract
For the White Chocolate Coating
- 12 ounces white chocolate, finely chopped
- 1 teaspoon coconut oil, optional, for smoother coating
For Decoration
- 1 ounce white chocolate, finely chopped
- red gel food coloring, as needed
- 2 tablespoons freeze-dried raspberries, finely crushed
For Serving Garnish (Optional)
- 1/2 cup fresh raspberries
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1/2 ounce white chocolate, for shaving
Instructions
- 1
Prepare the Truffle Filling: In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl), melt 8 ounces of finely chopped white chocolate, stirring until smooth. Remove from heat and let cool slightly. In a separate bowl, beat the softened cream cheese until smooth. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the 1/4 cup of finely crushed freeze-dried raspberries and vanilla extract. Fold in the slightly cooled melted white chocolate until fully incorporated and smooth.
⏱️ 10 min - 2
Chill the Filling: Cover the truffle filling mixture with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle and roll.
⏱️ 60 min - 3
Shape the Truffles: Line a baking sheet with parchment paper. Scoop out portions of the chilled filling (about 1 tablespoon each) and roll them into smooth 1-inch balls. Place the shaped truffles on the prepared baking sheet.
⏱️ 15 min - 4
Chill Truffles Again: Return the baking sheet with the shaped truffles to the refrigerator and chill for at least 30 minutes. This will help them hold their shape when coated.
⏱️ 30 min - 5
Prepare the White Chocolate Coating: In a clean heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl), melt 12 ounces of finely chopped white chocolate. If using, stir in the coconut oil until smooth. Keep the chocolate warm over very low heat or in a warm spot to maintain its fluidity.
⏱️ 5 min - 6
Coat the Truffles: Using a fork or a dipping tool, carefully dip each chilled truffle into the melted white chocolate coating, ensuring it's fully submerged. Lift the truffle, gently tapping the fork against the side of the bowl to remove excess chocolate. Place the coated truffle back onto the parchment-lined baking sheet.
⏱️ 15 min - 7
Set the Coating: Allow the coated truffles to set completely at room temperature, or place them in the refrigerator for 15-20 minutes to speed up the setting process.
⏱️ 20 min - 8
Prepare Pink Drizzle: In a very small heatproof bowl, melt the remaining 1 ounce of finely chopped white chocolate. Stir in a tiny amount of red gel food coloring, adding more gradually until you achieve your desired shade of pink. Transfer the pink chocolate to a small piping bag or a Ziploc bag with a tiny corner snipped off.
⏱️ 5 min - 9
Decorate the Truffles: Once the white chocolate coating is set, drizzle the pink chocolate over the truffles in wavy, decorative lines. Immediately sprinkle the finely crushed freeze-dried raspberries over the wet pink chocolate before it sets.
⏱️ 10 min - 10
Prepare Optional Raspberry Coulis: If making the coulis, combine 1/2 cup fresh raspberries, 1 tablespoon granulated sugar, and 1 tablespoon water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the berries break down (about 5-7 minutes). Press the mixture through a fine-mesh sieve into a small bowl to remove seeds. Let cool completely.
⏱️ 10 min - 11
Prepare Optional White Chocolate Curls: Using a vegetable peeler, carefully shave curls from the 1/2 ounce white chocolate block.
⏱️ 2 min - 12
Serve and Store: Arrange the finished truffles on a serving plate, optionally garnishing with swirls of raspberry coulis and delicate white chocolate curls. Store any leftover truffles in an airtight container in the refrigerator for up to 1 week.
⏱️ 2 min