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Raspberry White ChocolateTruffles

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You'll love these white chocolate truffles packed with dried raspberries and coated into hazelnut croquants. The tartness of raspberries amazingly balance the sweetness of white chocolate, all rounded by nutty hazelnut croquants.

Love white chocolate truffles? Try our recipe for easy lemony truffles. You'll be amazed. Or for something different, we suggest our dark chocolate amaretto truffles.

raspberry white chocolate truffles cut

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What you'll need for these truffles:

These simple white chocolate truffles are breeze to make and yet they are so delicious. For making them you'll need only 5 ingredients, so be sure to use the high-quality ones.

White chocolate is the base...

To make these truffles, be sure to have pure white chocolate. Don't use chocolate chips in this recipe. We love to use Nestle baking white chocolate bar, but feel free to use any other quality brand you have on hand (search in the baking aisle of the grocery shop or order online).

Prepare chocolate by chopping the bar coarsely. This will help to melt it down easier and quicker. The best way to do this is using a sturdy kitchen knife and a wooden cutting board.

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Heavy whipping cream + butter

For making the white chocolate ganache, you'll also need a few tablespoons of whipping cream (heavy cream or double cream are also fine, as long as the milk fat is 32% or more). Don't swap this for milk.

Also, a few tablespoons of butter is added in the end to make these truffles super creamy. Just be sure to cut it into smaller pieces so it blends easily into the ganache.

raspberry white choco truffles butter
raspberry white chocolate truffles three

About freeze-dried raspberries...

Freeze-dried raspberries are the ingredient making these truffles something special. Their tartness complements amazingly well with sweet flavour of white chocolate. Plus, their red colour gives nice contrast to the yellowish white chocolate.

Freeze-dried raspberries are dehydrated raspberries, which has the same flavour as the fresh one. But these are crisp and ideal for adding to desserts as well as decorating them. Drop a handful of these in your yogurt, it's so delicious!

These raspberries are available any time of the year and have an intense raspberry flavour. Get freeze-dried raspberries from your local health food store (they are sold into 25g or 35g packets) or order them online.

Once the package is open, keep them tightly seeled as they easily become soft. These are great for adding to your pudding or yogurt!

How to make these pretty truffles

These truffles are incredibly quick and easy to make. Just follow these steps:

  1. Melting white chocolate (with whipping cream): Place chopped white chocolate and whipping cream in a heatproof bowl (we love these glass bowls which are ideal for melting chocolate). Place over a saucepan of simmering water and stir with silicon spatula. Use gentle circular motions, in one direction until you get a smooth ganache.

  2. Adding butter: Remove from the heat, then add butter and stir until combined.

  3. Adding freeze-dried raspberries: Add chopped freeze-dried raspberries and stir so they are evenly distributed.

  4. Cooling the mixture: Leave the mixture in the fridge, covered with clingfilm for about 1 hour. The ganache should be firm but still scoopable.

  5. Rolling out truffles/Coating into croquants: When the ganache is set, scoop with a teaspoon (the size of small walnut) and roll between your palms into balls. Roll each truffle into hazelnut croquants. Place them on a plate and keep in the fridge until serving.

If you have any leftover truffles (what we sincerely doubt), simply store them in an airtight container in the fridge for up to 1 week. For the best taste and texture, serve the truffles at room temperature.

raspberry white choco truffles ganache mix
raspberry white choco truffles spoon
raspberry white chocolate truffles rolling

More rolling ideas!

These truffles look and taste great rolled into hazelnut croquant (finely chopped hazelnuts that are toasted and caramelised with sugar), but you can use other stuff for rolling.

Anything from these will work well here:

  • white chocolate or dark chocolate shavings
  • finely chopped toasted hazelnuts of pistachios
  • melted white chocolate
  • icing sugar
  • colourful sprinkles!

A few popular recipes from our website:

Raspberry White Chocolate Truffles

MAKES: 12 truffles
COOKS IN: 30 minutes plus cooling time
LEVEL: Super easy


For the truffles

  • 200g white chocolate (7 ounces), finely chopped
  • 60ml whipping cream (1/4 cup)
  • 30g butter (2 tablespoons), cut into smaller pieces
  • 20g freeze-dried raspberries

For the coating

  • 100g hazelnut croquant (praline grains)


  1. FOR THE TRUFFLES, place chopped white chocolate and heavy whipping cream in a medium heatproof bowl. Place the bowl over a saucepan of gently simmering water and stir until the chocolate is completely melted.

  2. Remove from the heat, then add butter and stir until incorporated.

  3. Add freeze-dried raspberries and stir until combined.

  4. Place cling film over the top of the mixture and keep in the fridge for about 1 hour until firm enough to scoop (but not to firm).

  5. Place hazelnut croquant into a small bowl.

  6. Using a teaspoon, scoop the ganache and roll into small balls. Roll each ball into hazelnut croquant until evenly coated. Place truffles onto a plate, cover with clingfilm or aluminium foil and keep in the fridge until ready to serve.

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