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White Chocolate Raspberry Truffles

Indulge in the creamy richness of homemade White Chocolate Raspberry Truffles, perfectly balancing white chocolate and fresh raspberries in a delightful treat that's a crowd-pleaser.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 12 truffles
Course: Dessert, Treat
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the truffles
  • 8 oz white chocolate (high-quality, chopped) Choose the finest chocolate for a creamy ganache.
  • ½ cup heavy cream Brings richness and smoothness to each truffle.
  • ½ cup fresh raspberries Alternatively, use 2 tbsp freeze-dried raspberry powder.
  • 1 tbsp butter (optional) Adds extra richness and makes the truffles silkier.
  • ¼ cup powdered sugar (optional coating) Sweetens the exterior with rustic elegance.
  • ¼ cup cocoa powder (optional coating) Offers a sophisticated contrast to the sweetness.
  • as needed oz melted white chocolate (optional for dipping) Adds a luxurious outer layer.

Method
 

Prepare the Raspberry Base
  1. Rinse and gently pat dry your fresh raspberries. If using freeze-dried raspberry powder, set this aside. Gently mash the fresh raspberries in a bowl.
Make the Ganache
  1. In a saucepan over low heat, combine the chopped white chocolate and heavy cream. Stir until the mixture transforms into a silky ganache.
  2. Fold in the mashed raspberries once the mixture is smooth.
Chill the Ganache
  1. Transfer the ganache into a bowl, cover with plastic wrap, and refrigerate for 30-60 minutes.
Shape the Truffles
  1. Use a melon baller or small spoon to scoop portions of the ganache. Roll them between your palms to form bite-sized spheres.
Coat the Truffles
  1. Dip each truffle into melted white chocolate if desired, then roll them in powdered sugar or cocoa powder.
Serve or Store
  1. Enjoy the truffles immediately or store them in an airtight container to preserve their texture.

Notes

These truffles can be served with vanilla ice cream or gifted in charming boxes for special occasions. Avoid overbaking the chocolate to maintain a smooth texture.