These White Chocolate Raspberry Truffles are rich, smooth, and bursting with fruity, tangy raspberry flavor. Rolled in a soft layer of powdered sugar, each bite is velvety, luxurious, and packed with creamy white chocolate and real raspberry goodness.
Why You Will Love This Recipe
- Elegant yet easy homemade treat.
- No baking required.
- Made with real freeze-dried raspberries.
- Perfect for gifting or holidays.
- Irresistibly creamy and slightly tart.
White Chocolate Raspberry Truffles
If you’re looking for a no-bake treat that’s luxurious enough for gifting but easy enough to whip up on a weekend, these White Chocolate Raspberry Truffles are it. They’re a bite-sized celebration of everything sweet, creamy, fruity, and indulgent—with a little tang to balance all that richness.
These dreamy truffles combine melted white chocolate, creamy butter, and a punch of real raspberry flavor using freeze-dried berries. The result? A silky, melt-in-your-mouth center with vibrant pink color and tangy berry contrast that cuts through the sweetness just right.
They’re elegantly dusted in powdered sugar, giving them a soft and snowy finish that melts gently on your tongue. No complicated techniques here—just melting, stirring, chilling, and rolling. The recipe is straightforward, but the result feels gourmet.
One of the best things about this truffle recipe is how easy it is to personalize. Want to coat them in dark chocolate instead of powdered sugar? Go for it. Prefer a little crunch? Try rolling them in finely chopped pistachios or shredded coconut. Or just stick with the simple powdered sugar for a classic, clean finish.
These truffles are perfect for celebrations, Valentine’s Day, holiday trays, baby showers, or anytime you need a dainty but flavor-packed dessert. They store well in the fridge or freezer, so you can make a batch ahead of time and pull them out when you need them.
If you’re a white chocolate lover—or just looking for something sweet and a little different—these truffles will absolutely hit the spot. They look as beautiful as they taste, and their smooth, creamy texture makes them impossible to resist.
Also, since there’s no baking, this is a great dessert to make with kids or for a last-minute sweet tooth fix. It’s as fun to roll and shape them as it is to eat them.
Whether you serve them at a party, package them in a gift box, or sneak one straight from the fridge, these little raspberry gems always disappear fast.
Let’s get rolling and make something truly delightful!
Servings: About 24 truffles
Time:
- Prep Time: 25 minutes
- Chill Time: 2–3 hours
- Total Time: About 3 hours
Ingredients
- 12 oz white chocolate, chopped
- 1 stick (113g) unsalted butter, room temperature
- 5 tbsp heavy cream
- 3 cups freeze-dried raspberries
- 1/2 cup powdered sugar, for rolling
Instructions
- Make Raspberry Powder: Add freeze-dried raspberries to a food processor and pulse until finely powdered. Set aside.
- Heat Cream: In a small saucepan over medium heat, warm the heavy cream until it just begins to boil. Remove from heat.
- Mix Butter and Raspberries: Stir in butter until melted. Add raspberry powder and stir well. Let cool slightly.
- Melt Chocolate: Place white chocolate in a microwave-safe bowl and melt in 20-second intervals, stirring thoroughly between each, until smooth. Usually 2–3 rounds are enough. Do not overheat.
- Combine Mixtures: Stir the melted chocolate into the raspberry-butter mixture until fully combined. Let it cool to room temperature.
- Chill: Cover the mixture with plastic wrap and refrigerate for 2–3 hours, stirring once or twice during chilling to prevent fat separation.
- Shape Truffles: Once firm, scoop about 1 tablespoon at a time and roll into 1-inch balls. Roll each ball in powdered sugar and place on waxed paper. Repeat.
- Dust Hands if Sticky: If the mixture sticks, dust your hands with powdered sugar while rolling.
- Store: Keep truffles in an airtight container in the fridge for up to 10 days, or freeze for 2–3 months.
Tips
- Make sure the cream is hot but not boiling to avoid separating.
- Stir the mixture during chilling to keep it smooth.
- Use gloves or chill your hands for easier rolling.
- Swap powdered sugar coating with melted chocolate or shredded coconut for variation.
- Let truffles sit at room temperature for 5 minutes before serving.
White Chocolate Raspberry Truffles
Ingredients
- 12 oz white chocolate chopped
- 1 stick 113g unsalted butter, room temperature
- 5 tbsp heavy cream
- 3 cups freeze-dried raspberries
- 1/2 cup powdered sugar for rolling
Instructions
- Make Raspberry Powder: Add freeze-dried raspberries to a food processor and pulse until finely powdered. Set aside.
- Heat Cream: In a small saucepan over medium heat, warm the heavy cream until it just begins to boil. Remove from heat.
- Mix Butter and Raspberries: Stir in butter until melted. Add raspberry powder and stir well. Let cool slightly.
- Melt Chocolate: Place white chocolate in a microwave-safe bowl and melt in 20-second intervals, stirring thoroughly between each, until smooth. Usually 2–3 rounds are enough. Do not overheat.
- Combine Mixtures: Stir the melted chocolate into the raspberry-butter mixture until fully combined. Let it cool to room temperature.
- Chill: Cover the mixture with plastic wrap and refrigerate for 2–3 hours, stirring once or twice during chilling to prevent fat separation.
- Shape Truffles: Once firm, scoop about 1 tablespoon at a time and roll into 1-inch balls. Roll each ball in powdered sugar and place on waxed paper. Repeat.
- Dust Hands if Sticky: If the mixture sticks, dust your hands with powdered sugar while rolling.
- Store: Keep truffles in an airtight container in the fridge for up to 10 days, or freeze for 2–3 months.
Notes
- Make sure the cream is hot but not boiling to avoid separating.
- Stir the mixture during chilling to keep it smooth.
- Use gloves or chill your hands for easier rolling.
- Swap powdered sugar coating with melted chocolate or shredded coconut for variation.
- Let truffles sit at room temperature for 5 minutes before serving.
