White Chocolate Raspberry Truffles are a delightful little treat that’s creamy, sweet, and just a bit tangy from the fresh raspberries. These bite-sized goodies mix the smooth richness of white chocolate with the bright, fruity punch of raspberries, making every bite feel like a little celebration in your mouth.
I love making these truffles when I want something fancy but easy to share. They’re perfect for gift-giving or as a special snack during the holidays or any time you want to treat yourself. I found that chilling them well before serving helps the flavors blend beautifully and gives them a nice, firm texture that melts just right on your tongue.
One of my favorite ways to enjoy these truffles is with a cup of tea or coffee, letting the fruity flavor of the raspberry offset the indulgent sweetness of the white chocolate. They’re a little piece of joy that’s simple to make but always impresses anyone who tries them. Plus, they look so pretty on a plate or in a gift box, making them a sweet surprise for friends or family.
White Chocolate Raspberry Truffles Key Ingredients & Substitutions
Freeze-Dried Raspberries: These give the truffles their bright raspberry flavor and vibrant color. If you can’t find freeze-dried, you might try raspberry powder or finely chopped fresh raspberries, but dry is best to avoid extra moisture.
Cream Cheese: This softens the tart raspberry flavor and helps the mixture bind. If you want a dairy-free option, try a plant-based cream cheese, but make sure it’s firm enough to shape.
Powdered Sugar: Provides sweet balance and smooth texture. You can use a fine sugar substitute like erythritol powdered mix for a low-sugar option.
White Chocolate: Use a good quality white chocolate for coating, as it melts smoothly and gives a lovely sweet shell. If picky about sweetness, try white chocolate with lower sugar or white compound chocolate for easier melting.
Shredded Coconut: Optional but adds a nice texture and visual appeal. You can swap this for crushed freeze-dried raspberries or finely chopped nuts to change up the coating.
How Do I Get a Smooth White Chocolate Coating on Truffles?
Melting and dipping in white chocolate can feel tricky, but a gentle touch makes all the difference. Here’s how I get a smooth, even coating:
- Melt the white chocolate slowly using a double boiler or microwave in short 30-second bursts, stirring well after each.
- Make sure the truffles are chilled and firm before dipping; this prevents melting and keeps shapes intact.
- Use a fork or dipping tool to fully submerge each truffle, then gently tap to remove excess chocolate.
- Work quickly but carefully—white chocolate hardens fast as it cools.
- Sprinkle toppings immediately if you’re adding coconut or other coatings to ensure they stick before the chocolate sets.
- Set truffles on parchment paper at room temperature or chill briefly to speed up hardening.
Patience here will give you those pretty, crisp-coated truffles pictured with a clean finish. I like to dip in small batches so the chocolate stays smooth and glossy during the process.
Equipment You’ll Need
- Food processor – I use this to turn the freeze-dried raspberries into a fine powder, which gives the truffles their bright flavor and color.
- Mixing bowls – Perfect for blending the cream cheese and powdered sugar smoothly.
- Small scoop or spoon – Makes portioning the mixture easy and uniform for shaping the truffles.
- Parchment paper – Keeps the truffles from sticking to the tray and makes cleanup simple.
- Double boiler or microwave-safe bowl – I melt the white chocolate here gently without burning it.
- Fork or dipping tools – Helps coat the truffles evenly in white chocolate and transfer them onto the paper.
Flavor Variations & Add-Ins
- Swap raspberry for other dried berries like strawberries or blueberries for different fruity flavors.
- Add a splash of vanilla extract or almond essence to the cream cheese mixture for extra depth.
- Roll the finished truffles in crushed nuts, cocoa powder, or sprinkles instead of shredded coconut for variety.
- Fill the center with a small piece of caramel, marshmallow, or a different berry jam for a surprise inside.
White Chocolate Raspberry Truffles
Ingredients You’ll Need:
For the Truffle Mixture:
- 1 cup freeze-dried raspberries
- 8 oz (225 g) cream cheese, softened
- 2 cups powdered sugar, sifted
For Coating and Topping:
- 12 oz (340 g) white chocolate, chopped (for coating)
- ½ cup shredded coconut (optional, for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation, plus 1 hour chilling time to let the truffles firm up. Additional time is needed for melting chocolate and coating the truffles—plan about 30 more minutes. So altogether, allow around 1 hour 45 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Raspberry Powder:
Put the freeze-dried raspberries into a food processor. Pulse until they become a fine powder. This powder gives the truffles their bright raspberry color and flavor.
2. Mix the Cream Cheese and Sugar:
In a mixing bowl, beat the softened cream cheese and sifted powdered sugar together until smooth and creamy.
3. Combine Raspberry Powder and Cream Cheese Mixture:
Add the raspberry powder to the cream cheese mixture. Stir it well until the color and flavor are evenly blended.
4. Shape the Truffles:
Using your hands or a small scoop, form the mixture into 1-inch balls. Place each ball on a tray lined with parchment paper. Chill the tray in the refrigerator for at least 1 hour so the truffles become firm.
5. Melt the White Chocolate:
While truffles chill, gently melt the chopped white chocolate. Use a double boiler or microwave in 30-second bursts, stirring between each until smooth.
6. Coat the Truffles in Chocolate:
Take the firm truffles from the fridge. Using a fork or dipping tool, dip each one into the melted white chocolate, coating it evenly. Place them back onto the parchment paper.
7. Add the Finishing Touch:
If you like, sprinkle shredded coconut over the white chocolate coating right away before it hardens. This adds a nice texture and pretty look.
8. Set and Serve:
Let the chocolate coating set fully at room temperature, or chill briefly to speed it up. Serve the truffles chilled or at room temperature for a soft, fruity, and sweet treat.
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Fresh raspberries have too much moisture for this recipe and can make the truffle mixture too soft to shape. If you only have fresh raspberries, try drying them thoroughly first or use raspberry powder as a substitute instead.
How Should I Store These Truffles?
Store the truffles in an airtight container in the refrigerator. They will keep well for up to one week. Let them sit at room temperature for a few minutes before serving to soften slightly.
Can I Make These Truffles Ahead of Time?
Yes! You can prepare the truffle balls and keep them chilled until ready to dip in chocolate. Coated truffles can also be made a day or two in advance—just store them in the fridge to keep the chocolate shell firm.
What Can I Use Instead of Shredded Coconut?
If you don’t like coconut, try rolling the coated truffles in crushed freeze-dried raspberries, finely chopped nuts, or sprinkles for a different texture and flavor.