Description
Decadent and creamy white chocolate raspberry truffles made with a luscious white chocolate ganache and a touch of real raspberry, perfect for gifting or indulging.
Ingredients
Units
Scale
- 8 oz white chocolate, finely chopped
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp raspberry puree (strained to remove seeds)
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar or shredded coconut (for coating)
Instructions
- In a small saucepan, heat heavy cream and butter over medium heat until just simmering.
- Remove from heat and add chopped white chocolate. Let sit for 1 minute, then stir until smooth and fully melted.
- Stir in raspberry puree and vanilla extract until fully combined.
- Transfer the mixture to a bowl and refrigerate for 2–3 hours or until firm enough to scoop.
- Use a small spoon or melon baller to scoop out portions and roll into balls.
- Roll truffles in powdered sugar or shredded coconut to coat.
- Store in an airtight container in the refrigerator until ready to serve.
Notes
- Use freeze-dried raspberry powder in place of puree for a more concentrated flavor and firmer texture.
- Handle quickly while rolling to avoid melting from body heat.
- Can be frozen for up to a month and thawed in the refrigerator before serving.
Nutrition
- Serving Size: 1 truffle
- Calories: 90
- Sugar: 8g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg