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White Chocolate Raspberry Truffles

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Decadent and creamy white chocolate raspberry truffles with a smooth raspberry-infused ganache center, perfect for gifting or indulgent treats.

Ingredients

Units Scale
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 12 oz white chocolate, finely chopped
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for coating, optional)
  • Extra melted white chocolate for coating (optional)

Instructions

  1. In a small saucepan over medium heat, cook raspberries with sugar until they break down and become syrupy, about 5-7 minutes.
  2. Strain the raspberry mixture through a fine mesh sieve to remove seeds and set aside to cool.
  3. In a heatproof bowl, combine the chopped white chocolate and heavy cream. Microwave in 20-second intervals, stirring until smooth.
  4. Stir in the raspberry puree and vanilla extract until fully combined.
  5. Chill the mixture in the refrigerator for 1-2 hours or until firm enough to scoop.
  6. Using a small cookie scoop or spoon, form the chilled mixture into balls and place on a parchment-lined baking sheet.
  7. Refrigerate the truffles for 30 minutes to firm up.
  8. Roll the truffles in powdered sugar or dip them in melted white chocolate for a smooth finish.
  9. Store in an airtight container in the refrigerator until ready to serve.

Notes

  • Use high-quality white chocolate for best results.
  • You can substitute raspberry jam if fresh raspberries are unavailable.
  • Let truffles sit at room temperature for a few minutes before serving for the best texture.

Nutrition

Find it online: https://easy-tapas-recipes.com/white-chocolate-raspberry-truffles/