Oh, you are going to absolutely lose it over how easy and fancy these look! Sometimes you just need that little hit of something incredibly luxurious without having to turn the oven on, right? That’s exactly why I make these **White Chocolate Raspberry Truffles** all the time. Seriously, they are the ultimate no-bake treat that tastes like you spent an entire afternoon fussing over them.
The rich, creamy center combined with that pop of tart raspberry? Perfection! I try to keep a batch hidden in the fridge whenever holidays roll around because they disappear instantly. They make the most stunning little gifts too, wrapped up in little cello bags. Trust me, once you see how simple this mixture comes together, any other tricky candy recipe is going straight into the back of the cupboard. If you’re looking for more simple candy wins, you have to check out my roundup of easy no-bake truffle recipes!
Gathering Ingredients for Your White Chocolate Raspberry Truffles
Seriously, the ingredient list for these beauties is so short; it’s almost suspicious how good they turn out! When you’re getting your supplies ready for these White Chocolate Raspberry Truffles, just make sure nothing is frozen or still cold—room temperature is your friend here, especially that cream cheese.
Core White Chocolate Raspberry Truffles Mixture
- You need 8 ounces of good quality white chocolate, and it must be finely chopped. Don’t use chips if you can avoid it!
- 4 ounces of cream cheese, softened—I mean totally soft, leave it out early!
- About a half cup of fresh raspberries, and you’ll need to mash those up yourself to get that juice out.
- Just one sneaky little teaspoon of vanilla extract to pull all those flavors together.
Dipping and Coating for White Chocolate Raspberry Truffles
- One full cup of white chocolate reserved specifically for melting down later for the outer dip.
- If you want that fancy, bright pink crunch on the outside, grab about 1/4 cup of freeze-dried raspberries and crush them up super fine. This part is optional, but I highly recommend it!
Step-by-Step Instructions for Perfect White Chocolate Raspberry Truffles
Okay, now for the fun part where we turn those humble ingredients into something divine! Don’t stress if your first few rolls aren’t perfectly round—that’s what the coating is for, right? We’re aiming for bite-sized luxury here. If you need a few more no-bake ideas after this, check out my post on no-bake keto cheesecake bites for inspiration!
Preparing the Truffle Base
Start by setting up your first bowl with that 8 ounces of chopped white chocolate—we’ll melt this in a bit. In a totally separate bowl, grab your softened cream cheese and beat it until it is silky smooth. We want zero lumps! Next, fold in your mashed fresh raspberries and that little splash of vanilla extract. Just mix until everything is hugging each other nicely.
Combining and Chilling the White Chocolate Raspberry Truffles Mixture
Time to melt that first batch of white chocolate. You can use a double boiler, but I usually just zap it in the microwave in 20-second bursts, stirring every time so it doesn’t seize up on you. Once it’s smooth as silk, slowly combine it with your raspberry cream cheese mixture. Stir this whole beautiful mess until it’s totally uniform. Now, here’s the mandatory waiting game: cover it up and stick it in the fridge for a minimum of two hours. It has to be firm enough to roll!
Rolling, Dipping, and Finishing Your White Chocolate Raspberry Truffles
Once chilled, grab a small spoon or mini melon baller—this keeps them consistent!—and scoop out portions, rolling them gently into balls between your palms. Pop these onto a sheet lined with parchment paper. Next, melt that final cup of white chocolate for dipping. Dip each truffle, letting the excess drip off for a clean coat. If you’re using those crushed freeze-dried raspberries, roll the wet truffle immediately into the coating. Return them to the parchment and let them chill again until that gorgeous coat sets hard.
Expert Tips for Making Superior White Chocolate Raspberry Truffles
These might seem simple, but a couple of little tricks can take your White Chocolate Raspberry Truffles from good to absolutely unforgettable. The first thing I always tell people about dipping is getting that coating just right. To make the final shell super smooth and glossy, try stirring just one tiny teaspoon of coconut oil into that melted dipping chocolate you reserved. It sounds weird, I know, but it keeps those white chocolate fats from seizing up too fast!
Also, think about those fresh raspberries we mashed up. If your berries were super juicy, the center might feel a little soft even after chilling. If you notice that, just pop the rolled balls back in the freezer for an extra 15 minutes before dipping. It helps them hold their shape!
And hey, if you run out of freeze-dried crunchies, don’t sweat it! A heavy dusting of powdered sugar works just fine, or you could try crushing up some toasted macadamia nuts for a completely different, but equally delicious, texture. If you’re feeling adventurous with flavor combinations, you might also love checking out my tips for white chocolate cranberry pistachio truffles!
Storage Guidelines for Your Homemade White Chocolate Raspberry Truffles
Because we’re relying on that rich cream cheese to give us that beautiful, melt-in-your-mouth center, you absolutely must keep these White Chocolate Raspberry Truffles cold. Seriously, don’t skip this step or they’ll turn into raspberry-flavored puddles on your clean counter!
Once the coating is totally set, transfer your finished truffles into an airtight container. I use glass containers because they don’t tend to hold onto odors, but plastic works too. Keep them nestled in the refrigerator. They hang out in there beautifully for a good week, maybe even ten days if you manage not to sneak them all!
Now, here’s the insider tip for eating them: don’t serve them straight from the fridge when they are rock hard. They lose all that wonderful creamy texture! Take them out about 15 to 20 minutes before you plan on serving them. That little bit of time lets the white chocolate shell soften just slightly and lets that creamy raspberry filling truly melt into pure heaven on your tongue. It makes all the difference in the world!
Variations on Classic White Chocolate Raspberry Truffles
While the classic white chocolate and raspberry pairing is legendary—and for good reason!—sometimes you just need to mix things up a bit, right? I love playing around with these truffle bases because they are so receptive to tiny changes that make a huge flavor impact. If you’ve already mastered the standard recipe, try these simple twists on your next batch!
If lemon is your jam, you simply must try adding a little zest to the base mixture. A teaspoon of finely grated lemon zest, mixed right in with the vanilla, gives the whole truffle this bright, summery lift that cuts through the richness of the white chocolate perfectly. It complements the raspberries beautifully!
Speaking of complements, let’s talk coatings again. We already mentioned the freeze-dried raspberries, but think about texture! For something richer, try crushing up some toasted pecans or almonds really fine. You get a lovely nutty crunch that reminds me a bit of that amazing crumble topping from my lemon raspberry crumb bars.
If you want a dramatic visual change, ditch the white chocolate dip entirely! Melt down some good quality dark chocolate instead. The dark chocolate versus the sweet, tart interior is such a fantastic contrast both in flavor and color. Just remember, if you use dark chocolate, you might want to use less coconut oil in the dip coating, or skip it entirely!
And for a complete flavor profile shift? Try adding a pinch of cardamom to the base mixture. It really leans into that warm spice cabinet territory, and it works surprisingly well with the fruitiness. You get this unexpected layer of complexity in every bite. It’s subtle, but oh, it’s good!
Frequently Asked Questions About White Chocolate Raspberry Truffles
It’s totally normal to have questions when you’re making candy for the first time, or even the tenth time! Truffles can sometimes be fussy, especially when you throw fruit into the mix. I’ve gathered up the most common things people ask me about these White Chocolate Raspberry Truffles to save you some headache. If you’re on a continuous dessert kick, you might want to browse this collection of decadent dessert recipes, too!
Can I substitute the fresh raspberries with jam in these White Chocolate Raspberry Truffles?
That’s a tricky one! While I love the thought of quick jam usage, I really advise against using jam straight from the jar for the center mixture. Jam has way too much added sugar and liquid compared to mashed fresh fruit. If you dump that in, your truffle base will likely stay too soft, even after chilling overnight. If you absolutely must use jam, cook it down in a saucepan over medium heat first! You need to let almost half the moisture evaporate until it’s thick and sticky, almost like a paste. Then, let it cool completely before mixing it in.
My White Chocolate Raspberry Truffles won’t firm up. What did I do wrong?
Oh, the dreaded soft truffle syndrome! This almost always comes down to one of two things, and usually, it’s the raspberries. Even if you mashed them, fresh fruit carries a lot of water. If you didn’t use enough white chocolate to balance that moisture, the base just stays gummy. More often than not, though, the issue is impatience! Did you chill for the full two hours minimum? Don’t cheat the chilling time! If you’re still struggling even after a full chill, spread the soft mixture onto a baking sheet and pop it in the freezer for about 30 minutes—that extra cold snap usually stiffens things up enough for rolling.
Can I use frozen raspberries instead of fresh ones?
You absolutely can, but you have to plan ahead! If you toss frozen raspberries straight into the cream cheese, they’ll release an absolute flood of liquid as they thaw during mixing, and that will ruin the texture. The best way to use frozen ones is to thaw them fully in a fine-mesh sieve over a bowl first. Let them drain for at least an hour. Then, gently pat the thawed berries dry with paper towels before mashing them. If they are still really wet, you might need to add an extra ounce of chopped white chocolate to the base mixture to compensate.
Do these White Chocolate Raspberry Truffles need to stay refrigerated all the time?
Yes, they sure do once they are finished! Because the main ingredient holding that creamy center together is cream cheese, these are not shelf-stable candies like some of the purely chocolate ganache varieties. They need that cold environment to keep their shape and stay safe to eat. They are best enjoyed within a week, pulled out about 15 minutes before serving so they soften just a tiny bit from rock-hard!
Nutritional Estimates for White Chocolate Raspberry Truffles
I know we aren’t making these for health reasons—they are pure indulgence!—but sometimes people ask, so I pulled the estimated numbers together for you. Look, these White Chocolate Raspberry Truffles are rich, packed with creamy goodness, and definitely a treat!
Keep in mind these figures are just rough guides based on standard ingredients; everyone’s cream cheese and white chocolate measure a little differently, after all! But it gives you a general idea per truffle that we talked about yields about 20 little beauties.
- Serving Size: 1 truffle
- Calories: Roughly 150
- Total Fat: About 10 grams
- Saturated Fat: Around 6 grams
- Carbohydrates: Approximately 16 grams
- Sugar: This comes in around 15 grams (that white chocolate adds up!); zero grams of fiber.
- Protein: A tiny boost at about 2 grams.
So yes, they are a wonderful indulgence! I always say that if you’re going to have a treat, you might as well make it one that tastes like this. Enjoy every single bite!
Share Your Delicious White Chocolate Raspberry Truffles Creations
Alright, you’ve made the magic happen! You’ve got a fridge full of creamy, perfectly tart White Chocolate Raspberry Truffles waiting to be devoured. Now I absolutely need to know how they turned out!
Please, please, please come back here and leave a star rating if you loved them. The little comment box down below is waiting patiently for you to tell me your favorite part—was it the melting process, or seeing the pink freeze-dried coating go on? I read every single comment you leave, and knowing these recipes are making your day just makes my whole week better.
And if you snapped a picture while you were rolling those gorgeous little balls, I want to see them! Tag me on social media when you share your beautiful haul. Seriously, seeing your finished truffles is half the fun for me. Don’t forget, if you ever have a burning question that the FAQ didn’t cover, you can always send me a direct message through the contact page. Happy eating, everyone!
Print
White Chocolate Raspberry Truffles
- Total Time: 155 min
- Yield: About 20 truffles 1x
- Diet: Vegetarian
Description
Simple recipe for making rich white chocolate raspberry truffles.
Ingredients
- 8 ounces white chocolate, chopped
- 4 ounces cream cheese, softened
- 1/2 cup fresh raspberries, mashed
- 1 teaspoon vanilla extract
- 1 cup white chocolate, melted for dipping
- 1/4 cup freeze-dried raspberries, crushed for coating (optional)
Instructions
- Place the chopped white chocolate in a heatproof bowl.
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the mashed fresh raspberries and vanilla extract to the cream cheese mixture. Mix well.
- Melt the 8 ounces of chopped white chocolate using a double boiler or microwave in short bursts. Stir until smooth.
- Combine the melted white chocolate with the cream cheese and raspberry mixture. Stir until fully incorporated.
- Cover the mixture and chill in the refrigerator for at least 2 hours, or until firm enough to roll.
- Scoop the chilled mixture using a small spoon or melon baller and roll into small balls. Place them on a parchment-lined baking sheet.
- Melt the remaining 1 cup of white chocolate for dipping.
- Dip each truffle into the melted white chocolate, allowing excess to drip off.
- If using, immediately roll the dipped truffles in the crushed freeze-dried raspberries.
- Return the finished truffles to the parchment-lined sheet and chill until the coating is set.
Notes
- For a smoother coating, add 1 teaspoon of coconut oil to the melted white chocolate used for dipping.
- If you do not have freeze-dried raspberries, you can dust the truffles with powdered sugar or cocoa powder.
- Prep Time: 30 min
- Cook Time: 5 min
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 15
- Sodium: 20
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0
- Protein: 2
- Cholesterol: 15
Keywords: white chocolate, raspberry, truffles, candy, dessert, no-bake