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Raspberry White Chocolate Truffles Recipe

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These Raspberry White Chocolate Truffles are a decadent treat combining smooth white chocolate with tangy freeze-dried raspberries. The creamy raspberry filling is encased in a rich white chocolate coating, sprinkled with raspberry powder for an extra burst of flavor. Perfectly bite-sized and elegant, these truffles are ideal for gifting or special occasions.

Ingredients

Raspberry Filling

  • 200 g white chocolate chips (1 1/4 cup or 7 oz)
  • 100 ml double cream (heavy cream, 3.4 fl oz)
  • 15 g freeze-dried raspberries (1/2 cup)
  • 1 tbsp coconut oil

White Chocolate Coating

  • 300 g white chocolate chips (1 3/4 cups or 10.6 oz)
  • 2 tbsp coconut oil
  • 2 tbsp freeze-dried raspberries for topping

Instructions

  1. Prepare Raspberry Filling: Pour the double cream into a saucepan and heat it over medium heat on the stovetop until warm but not boiling.
  2. Melt Chocolate: Add 200 g white chocolate chips and 1 tbsp coconut oil to the warm cream and stir continuously with a spatula until the chocolate has fully melted and the mixture is smooth.
  3. Remove from Heat: Take the saucepan off the stove to prevent overcooking.
  4. Make Raspberry Powder: Place 15 g of freeze-dried raspberries into a blender and blitz until it becomes a fine powder.
  5. Combine Raspberry Powder: Sift the raspberry powder into the melted chocolate mixture and fold gently with a spatula until well combined into a smooth filling.
  6. Freeze Filling: Transfer the filling into a container and freeze until firm enough to handle and shape, approximately 1.5 hours.
  7. Shape Truffles: Using your hands, roll the chilled filling into walnut-sized balls. This recipe yields 12 truffles.
  8. Refrigerate Truffles: Place the shaped balls on a tray and keep refrigerated until ready to coat.
  9. Melt Coating Chocolate: For the coating, place 300 g white chocolate chips and 2 tbsp coconut oil into a heatproof bowl. Set this bowl over a colander sitting on a pan of simmering water (double boiler method) and gently melt the chocolate until completely smooth.
  10. Coat Truffles: Dip each raspberry ball into the melted white chocolate, allowing excess to drip off, then place them onto a tray lined with non-stick paper.
  11. Add Raspberry Topping: Sprinkle each coated truffle with the remaining 2 tbsp freeze-dried raspberries immediately after dipping for decoration and added flavor.
  12. Set Chocolate: Refrigerate the coated truffles until the chocolate shell is fully set and firm, about 30 minutes to 1 hour.

Notes

  • Ensure cream is heated gently to avoid burning the chocolate.
  • Use fresh freeze-dried raspberries for the best flavor and texture.
  • Handle the truffles with clean, dry hands to maintain smooth surfaces.
  • Store truffles in an airtight container in the refrigerator for up to one week.
  • Allow truffles to come to room temperature for a few minutes before serving for best flavor.

Find it online: https://bitezly.com/raspberry-white-chocolate-truffles-recipe/