Quick and easy Raspberry Truffles are the epitome of sweet indulgence and the perfect treat for special occasions like Valentine’s Day, birthdays or parties. With a creamy white chocolate raspberry center and rich chocolate coating, every decadent bite is pure bliss!
Got a sweet tooth? Here are even more delicious candy recipes to try: Buckeyes, Toffee Recipe and our favorite Divinity Candy!
Raspberry Truffle Recipe
These Raspberry Truffles are the perfect way to indulge your sweet tooth! Whether you’re making them for the holidays or for a special someone, this easy truffle recipe is sure to impress! Perfectly creamy centers are complemented beautifully by the rich bittersweet chocolate exterior – a perfect balance of flavors and textures!
The centers are extra creamy thanks to the addition of a small amount of butter added to the white chocolate ganache. The ganache is then infused with the tangy flavor of raspberry with the addition of freeze dried raspberries. I chose to go with a bittersweet chocolate exterior but for an extra sweet indulgence, make them with semi-sweet or milk chocolate!
More Raspberry Treats
Raspberry is such a fun flavor to cook and bake with! A little bit sweet, a little bit tart, it’s the perfect addition to baked goods and other treats. Here are a few of our favorite raspberry recipes:
- Raspberry Crumble Cookies
- Dark Chocolate Raspberry Fudge
- No Bake Raspberry Cheesecake
- Chocolate Raspberry Crumb Bars
- Raspberry Coconut Magic Bars
Ingredients
These chocolate raspberry truffles are the perfect balance of creamy white chocolate, raspberry tang, and smooth bittersweet chocolate. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- freeze-dried raspberries – Adds the tangy raspberry flavor to the truffles. Make sure to process the raspberries into a fine powder and then use a sieve to remove the seeds. The amount you need will depend on your own preferences and how strong the raspberry flavor is. You can find freeze dried raspberries online or in the nuts and dried fruits section at your local grocery store.
- white chocolate – You can use either white chocolate chips or a white chocolate bar to make the ganache center. Use high-quality white chocolate for the best taste and texture.
- unsalted butter – I love adding a bit of butter to my truffles as it adds richness and helps to make the truffles smooth and creamy.
- heavy cream – This is one of the primary ingredients for the white chocolate ganache center and creates an ultra-creamy, smooth and silky truffle.
- bittersweet chocolate – This will be used to coat the truffles. It provides a rich, chocolate flavor that perfectly complements the sweet white chocolate and tart raspberries. Use high-quality bittersweet chocolate for the best taste and texture. Semi-sweet chocolate can also be used.
The texture and flavor of the truffles can be affected by the type and quality of ingredients used. Using high-quality white chocolate, freeze-dried raspberries, and bittersweet chocolate will ensure the best taste and texture in your truffles.
How To Make Raspberry Truffles
These truffles are simple to make but do require a couple hours of chilling time so plan accordingly.
- Raspberries. Pulse the freeze-dried raspberries in a food processor until they form a fine powder. Sift the raspberry powder through a sieve to remove the seeds.
- White Chocolate Ganache. In a large heatproof bowl, combine the white chocolate chips and butter. In a small saucepan, heat the heavy cream over low heat until it simmers, being careful to not let it boil. Pour the hot heavy cream over the white chocolate and butter in the bowl and let sit for 5 minutes. Stir the mixture until the chocolate and butter have melted and combined smoothly.
- Raspberry Flavor. Add about 1/3 cup of the raspberry powder to the white chocolate ganache and stir until combined. Taste the mixture and then add more raspberry powder as needed.
- Chill. Cover the bowl with plastic wrap and refrigerate for 2 hours or until the mixture has firmed up enough to form into balls.
- Form. Once the mixture has firmed up, use a heaping teaspoon to scoop it out and roll into a ball using your hands. Place the ball on a parchment lined baking sheet. Repeat with the remaining mixture to make approximately 24 balls. Place in the refrigerator for 30 minutes.
- Coating. Melt the bittersweet chocolate in a large bowl using short bursts in the microwave or by setting the bowl over a double boiler. Dip each ball into the melted chocolate using a dipping tool or two forks, tapping off any excess chocolate and returning to the tray to set up.
- Garnish. Sprinkle some of the remaining raspberry powder or chocolate jimmies on top of the truffles before the chocolate has set up if you like. Enjoy!
If you don’t have a food processor, you can crush the freeze-dried raspberries with a rolling pin or place them in a ziplock bag and crush them with a rolling pin.
Storage Information
Raspberry Truffles can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Variations To Try
There are many variations you can try with Raspberry Truffles. For example, you can try using different types of freeze-dried fruit, like strawberries or blackberries. You can also try using different types of chocolate for the coating, such as dark chocolate or milk chocolate. The options are endless!
The possibilities are endless when it comes to variations of Raspberry Truffles. Mix things up by using different types of freeze-dried fruit, like strawberries or blackberries. Or switch up the coating chocolate – try dark or milk chocolate for a different twist.
Trish’s Tips and Tricks
Here are a few tips to help you make the perfect Raspberry Truffles:
- Make sure to use high-quality white chocolate and bittersweet chocolate for the best taste and texture.
- Process the freeze-dried raspberries into a fine powder and remove the seeds for a smooth center.
- Refrigerate the truffles for at least 2 hours to allow them to firm up before coating in chocolate.
- Use a small cookie scoop or a teaspoon to measure out the truffle mixture for consistency in size.
- Tap off any excess chocolate when dipping before placing them on the parchment-lined baking sheet.
- For a finishing touch, consider topping some of the truffles with a sprinkle of raspberry powder or a drizzle of melted chocolate or even some chocolate jimmies before the chocolate has set up.
- If the bittersweet chocolate for the coating becomes too thick, add a small amount of vegetable oil or shortening to thin it out.
Frequently Asked Questions
No, fresh raspberries would not work in this recipe as they contain too much moisture. Freeze-dried raspberries are the best option as they provide a strong raspberry flavor without adding extra moisture.
Absolutely but just keep in mind that the truffles will be even sweeter. Semi-sweet chocolate would be another option.
Raspberry Truffles can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Absolutely! This recipe is delicious strawberries and feel free to experiment with other freeze dried fruits as well!
More Candy Recipes To Try
- Martha Washington Candy
- Graham Cracker Toffee
- Chocolate Pretzel Peanut Butter Balls
- Pecan Pralines
- Cream Cheese Mints
- Chocolate Peanut Butter Balls with Rice Krispies
How To Make Raspberry Truffles
Raspberry Truffles
Ingredients
- 2 cups freeze-dried raspberries approximately 1.6 ounces
- 14 ounces white chocolate chips high-quality, or finely chopped white chocolate
- 2 tablespoons unsalted butter at room temperature, cut into small pieces
- ¾ cup heavy cream
- 14 ounces bittersweet chocolate chips high-quality, or finely chopped bittersweet chocolate
Instructions
- Pluse the freeze-dried raspberries in a food processor until they form a fine powder.
- Sift the raspberry powder through a sieve into a small bowl to remove the seeds. Set aside.
- In a large heatproof bowl, combine the white chocolate chips and butter.
- In a small saucepan, heat the heavy cream over low heat until it simmers, but do not let it boil.
- Pour the hot cream over the white chocolate and butter and let stand for 5 minutes.
- Slowly stir the mixture until the chocolate and butter have melted and smoothly combined.
- Add 1/3 cup of the raspberry powder to the bowl and mix until fully incorporated. Taste the mixture to determine the strength of the raspberry flavor, and then add more raspberry powder as needed.
- Cover the bowl with plastic wrap and refrigerate for 2 hours or until the mixture has firmed up enough to form into balls.
- Line a baking sheet with parchment paper.
- Once the mixture has firmed up, use a heaping teaspoon to scoop out a portion and roll it into a ball using your hands. Place the ball on the prepared baking sheet. Repeat with the remaining mixture to make approximately 24 balls. Place in the refrigerator for 30 minutes.
- Melt the bittersweet chocolate in a large bowl using short bursts in the microwave (30 second intervals at 50% power, stirring in between) or by setting the bowl over a double boiler and stirring frequently.
- Dip each ball into the melted chocolate using a dipping tool or two forks, tapping off any excess chocolate and returning to the tray to set up.
- Sprinkle some of the remaining raspberry powder or chocolate jimmies on top of the truffles before the chocolate has set up if you like. Enjoy!
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