Raspberry White Chocolate Truffles made with a rich and decadent raspberry filling and coated in melted white chocolate, then topped with freeze-dried raspberries, an overly indulgent sweet treat that is perfect for Valentine's Day, or other special occasions. They are incredibly delicious, extremely chocolatey and perfect for sharing with the loved ones.

Special occasions call for special treats, and these incredibly luscious raspberry and white chocolate truffles are just perfect for such occasions. Valentine's Day seems like the best time to impress your other half with a delicious homemade sweet treat, and these truffles will not disappoint.
But apart from Valentine's Day, you can also use them as edible gifts for birthdays, festive season, weddings and so much more. They are truly impressive and they will no doubt go down well with all ages. Who doesn't like a good no-bake dessert?
The raspberry filling is made with white chocolate, cream, coconut oil and freeze-dried raspberries - simple ingredients that together they make such a divine dessert. Coating them with white makes them even more irresistible.
I used freeze-dried raspberries in my Raspberry Bounty Bars and I just can't recommend them enough! They are the perfect alternative to fresh raspberries, which aren't that great when they are not in season.
These raspberry and white chocolate truffles remind me of a raspberry ripple ice cream, they are so good!
Jump to:
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used for the raspberry filling

- white chocolate chips - or white chocolate bar, I prefer using chocolate chips because they melt faster, but either way, use good quality chocolate and you will taste the difference
- coconut oil - adds a subtle hint of coconut, plus adds a good shine on the chocolate
- freeze-dried raspberries - I blended mine into a powder as they came as pieces
- cream - I used double cream / heavy cream which is the most common cooking cream over here
Ingredients used for the white chocolate coating

- white chocolate chips - I used the same brand that was used for the filling
- coconut oil - for a good shine and extra richness
Step-by-step photos and instructions
- in a sauce pan, add the cream and heat it up over a medium heat
- add the chocolate chips and coconut oil and mix well to ge a smooth mixture ( see photo 2)
- remove the pan from the heat
- add the freeze-dried raspberries to a blender and blitz to a powder ( see photo 4)

- sift the raspberry powder into the melted chocolate and use a spatula to mix well to get a smooth mixture ( see photo 6)
- refrigerate the filling until it's hard enough to be shaped into balls
- melt the white chocolate chips and coconut oil to get a smooth texture
- coat each raspberry ball into melted chocolate, and place them onto a tray lined with non-stick paper
- top with freeze-dried raspberries then refrigerate or freeze the truffles until the chocolate is set completely

Expert tips
Since freeze-dried raspberries had seeds in them, I chose to sift the blender powder to remove them, thus the raspberry filling was smooth with no bits in it, definitely the right choice, the texture was spot on.
Shaping the raspberry filling into balls can be a bit tricky, the warmth of the hands makes the chocolate warm up, so it's important to work quickly.
Once the raspberry balls are coated in white chocolate, they will set a lot quicker than the filling does, they do not need to go in the freezer, the fridge would do.
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.

Raspberry White Chocolate Truffles
Ingredients
For the raspberry filling
- 200 g white chocolate chips
- 100 ml double cream (heavy cream)
- ½ cup freeze-dried raspberries
- 1 tablespoon coconut oil
For the white chocolate coating
- 300 g white chocolate chips
- 2 tablespoon coconut oil
To top
- 2 tablespoon freeze-dried raspberries
Instructions
- To make the raspberry filling, pour the cream into a sauce pan, and heat it up on the stove top on a medium heat.
- Add the chocolate chips and coconut oil, and use a spatula to mix well until the chocolate is melted, and the mixture is smooth.
- Remove the pan from the heat.
- Add the freeze-dried raspberries to a blender, and blitz to a powder.
- Sift the raspberry powder into the melted chocolate mixture and use the spatula to combine them well into a smooth filling.
- Freeze the filling until it's hard enough to shape the truffles.
- Use your hands to shape out balls the size of a walnut - I got 12.
- Keep them refrigerated until ready to use.
- To make the white chocolate coating, add the chocolate chips and coconut oil to a bowl placed in a colander that is sat on top of a pan with simmering water.
- Allow the chocolate to melt completely.
- Dip each raspberry ball into the melted chocolate, shaking off any excess, then place each truffle onto a tray lined with non-stick paper.
- Top with freeze-dried raspberries.
- Refrigerate the truffles until the chocolate is set completely.
Video
Notes
- Shaping the raspberry filling into balls can be a bit tricky, the warmth of the hands makes the chocolate warm up, so it's important to work quickly.
- Once the raspberry balls are coated in white chocolate, they will set a lot quicker than the filling does, they do not need to go in the freezer, the fridge would do.
Leave a Reply