White Chocolate Raspberry Truffles (Printable version)

Creamy white chocolate and tangy raspberry combine in elegant bite-sized delights with smooth texture and vibrant flavor.

# What You'll Need:

→ Truffle Mixture

01 - 7 oz high-quality white chocolate, chopped
02 - 1/4 cup heavy cream
03 - 2 tbsp unsalted butter
04 - 2 tbsp freeze-dried raspberries, crushed

→ Coating

05 - 3.5 oz white chocolate, melted
06 - 2 tbsp freeze-dried raspberries, crushed

# How to Prepare:

01 - Place the chopped white chocolate in a heatproof bowl.
02 - In a small saucepan, heat the heavy cream and butter over medium heat until just simmering.
03 - Pour the hot cream mixture over the chopped chocolate. Let sit for 1 minute, then stir until smooth and glossy.
04 - Stir in the crushed freeze-dried raspberries until evenly distributed.
05 - Cover and refrigerate the mixture for at least 1 hour, until firm enough to scoop.
06 - Using a small spoon or melon baller, scoop out small portions and roll into balls with your hands. Place on a lined baking sheet.
07 - Freeze the rolled truffles for 15 minutes to firm up.
08 - Dip each truffle in the melted white chocolate coating, letting any excess drip off. Place back on the lined sheet.
09 - Immediately sprinkle each truffle with a pinch of crushed freeze-dried raspberries.
10 - Refrigerate for 15 minutes to set the coating before serving.

# Expert advice:

01 -
  • The raspberry tang cuts through white chocolates sweetness so they never feel cloying or heavy
  • They look like tiny jewels but actually come together faster than youd believe possible
02 -
  • White chocolate seizes way faster than dark chocolate so keep an eye on it while melting
  • Chilling the rolled centers for 15 minutes before dipping makes them so much easier to handle
03 -
  • Crush the freeze-dried raspberries inside a sealed bag to contain the powdery mess
  • Use a fork to dip the truffles instead of your fingers for a cleaner coating

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