White Chocolate Raspberry Truffles are little bites of sweet and creamy happiness rolled into one. These treats combine the smooth, rich flavor of white chocolate with the bright, tangy pop of fresh raspberries. They have a soft, melt-in-your-mouth texture that’s just perfect for anyone with a sweet tooth.
I love making these truffles during the holidays or for special occasions because they feel fancy but are actually pretty simple to prepare. One of my favorite things about them is how the raspberry flavor sneaks in and balances out the sweetness of the white chocolate, giving each bite a refreshing twist. It’s like a little surprise every time you eat one!
Whenever I serve these truffles, I like to arrange them on a small platter with some fresh raspberries or a sprinkle of powdered sugar for an extra touch. They’re a hit with friends and family, and I’ve found they also make wonderful homemade gifts. If you’re looking for a sweet treat that’s both elegant and easy to share, these white chocolate raspberry truffles are a great choice!
Key Ingredients & Substitutions
Cream Cheese: This adds richness and helps bind the truffle mixture. Use full-fat for the best texture, but you can try light cream cheese if you want fewer calories. Just note the texture may be slightly softer.
Powdered Sugar: It sweetens and smooths the cream cheese. If you need a substitute, superfine granulated sugar can work but might be a bit gritty. Powdered sugar is best here.
Red Velvet or Raspberry Cake Crumbs: These give the inside its color, texture, and flavor. You can use store-bought cake crumbs or make your own from cake scraps. For a raspberry-focused taste, raspberry cake crumbs make the flavor pop.
White Chocolate: Choose good-quality white chocolate for melting; it should be smooth and sweet but not too waxy. Candy melts can work but may not taste as rich. Reserve some melted white chocolate for drizzling on top—it adds a nice finish.
Freeze-Dried Raspberries: These add a bright tart crunch and a lovely pink color on the outside. If you can’t find freeze-dried raspberries, finely chopped dried raspberries or even crushed pink candy canes might add a fun twist.
How Do I Get a Smooth, Even White Chocolate Coating Without Mess?
Coating the truffles with white chocolate can be tricky if the chocolate is too hot or thick. Follow these tips for a smooth shell:
- Melt the white chocolate gently. Use a double boiler or microwave in short bursts, stirring often to avoid burning.
- Let the melted chocolate cool slightly so it’s warm but not hot before dipping; this helps it coat evenly and set nicely.
- Freeze the truffle balls before dipping. Cold truffles help the chocolate firm up faster and avoid melting the inside.
- Use a fork or dipping tool to lower the truffle fully into the chocolate, then lift and gently tap to remove excess coating.
- Place dipped truffles on parchment paper immediately and add toppings like crushed freeze-dried raspberries before the chocolate hardens.
These simple steps helped me coat truffles neatly without mess or cracking. It also gives you that beautiful shiny finish that makes the truffles look just like the ones in bakeries!
Equipment You’ll Need
- Mixing bowls – I keep a couple handy for mixing the cream cheese and folding in other ingredients easily.
- Hand mixer or sturdy spoon – helps blend the cream cheese and sugar smoothly without lumps.
- Cookie scoop or small spoon – makes shaping the truffles uniformly so they look nice and bite-sized.
- Baking sheet with parchment paper – provides a clean surface for freezing and drying the dipped truffles.
- Double boiler or microwave-safe bowl – for melting white chocolate evenly without burning.
- Fork or dipping tool – helps coat the balls evenly and keeps your fingers clean.
- Rubber spatula – for mixing and folding ingredients gently without breaking the crumbs.
Flavor Variations & Add-Ins
- Use dark or milk chocolate instead of white for a richer flavor that still pairs nicely with raspberry.
- Add a splash of raspberry liqueur or vanilla extract to the cream cheese mixture for extra depth.
- Mix in chopped nuts or crushed cookies for crunch and added texture.
- Dip the truffles in dark chocolate and top with a drizzle of white chocolate for a fancy look.
White Chocolate Raspberry Truffles
Ingredients You’ll Need:
For The Truffle Mixture:
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 1/2 cups (150 g) red velvet cake crumbs or raspberry cake crumbs (finely crumbled)
For The Coating and Topping:
- 12 oz (340 g) white chocolate, for melting (divided use)
- 1/2 cup freeze-dried raspberries, crushed, plus more for garnish
- Sprinkles of coarse sugar or sanding sugar (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 20-30 minutes freezing time to firm the truffle centers. Then you’ll need another hour in the fridge for the chocolate coating to set. In total, plan for about 1 hour and 50 minutes from start to finish, mostly hands-off time.
Step-by-Step Instructions:
1. Mix the Truffle Base:
In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Then gently fold in the cake crumbs until the mixture comes together like dough, moist enough to roll into balls.
2. Shape and Chill:
Use your hands or a small cookie scoop to roll the mixture into 1-inch balls. Lay them on a baking sheet lined with parchment paper and freeze for about 20 to 30 minutes. This step makes dipping easier and keeps the centers firm.
3. Melt and Dip:
While your truffles freeze, melt 8 oz of the white chocolate over a double boiler or in short microwave bursts. When the truffles are firm, dip each one into the melted chocolate using a fork or dipping tool. Let any extra chocolate drip back into the bowl, then place them back on the parchment.
4. Decorate and Set:
Right after dipping, sprinkle the wet coating with crushed freeze-dried raspberries and coarse sugar for an extra touch of color and texture. Drizzle the remaining melted chocolate over the truffles for a pretty finish. Refrigerate for at least 1 hour until the coating hardens.
5. Serve and Store:
Enjoy your truffles cold or at room temperature. Keep any leftovers in an airtight container in the fridge for up to one week.
Can I Use Frozen Cake Crumbs for the Truffles?
Yes, you can use frozen cake crumbs, but be sure to thaw them completely and drain any excess moisture before mixing. This helps the truffle mixture hold together properly without becoming too wet.
How Should I Store White Chocolate Raspberry Truffles?
Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to 2 months—just thaw in the fridge before serving.
Can I Substitute the Cream Cheese?
You can try using mascarpone cheese for a similar creamy texture, but it may be slightly less tangy. Avoid using very low-fat or whipped cream cheese, as the texture might be too soft to hold the truffles properly.
What If I Don’t Have Freeze-Dried Raspberries?
No worries! You can use finely chopped dried raspberries or even crushed pink candy for a similar crunch and color. Just press them gently onto the chocolate before it sets for best results.
