Raspberry White Chocolate Truffles

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Delicious bite-sized truffles bursting with sweet, creamy, and tangy flavors, made with fresh raspberries and smooth white chocolate.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: Easy, No-Bake

Servings: servings

Calories: 120kcal

2 cups white chocolate (good quality, chopped or chips)
1/4 cup heavy cream
1 1/2 tablespoons corn syrup
1/3 cup raspberry jam (seedless preferred)
1 1/2 tablespoons raspberry liqueur (optional) Enhances flavor but can be omitted.
2 cups white chocolate (for coating, melted or tempered)

Chop the white chocolate into small pieces and place it in a heatproof bowl.
In a small saucepan, combine the heavy cream and corn syrup, and heat gently until just simmering (do not boil).
Pour the hot cream mixture over the chopped white chocolate. Let it sit for a minute to soften, then stir until smooth and creamy.
Add the raspberry jam and raspberry liqueur, mixing until fully incorporated and the mixture is silky and uniform.
Cover the bowl and refrigerate for about 2 hours, or until the ganache is firm and can be scooped.
Once chilled, use a small cookie scoop or spoon to portion out the ganache. Roll each portion into a ball between your hands. Place on a lined baking sheet.
Re-chill the truffle centers for 15–20 minutes to firm up before coating.
Melt the remaining white chocolate for coating. Using a fork or dipping tool, dip each truffle center into the melted white chocolate, letting any excess drip off.
Place the coated truffles back on the lined tray and let them set until the chocolate hardens. For a decorative touch, drizzle with extra melted white chocolate or sprinkle with freeze-dried raspberries.
Store the finished truffles in the refrigerator until ready to serve.

Use high-quality white chocolate for the best melt and flavor. These truffles can be made ahead and stored in the fridge for up to a week.