White Chocolate Raspberry Truffles
Recipe was created in collaboration with Praznična magazine (spring issue 2023).
Jump to RecipeThese White Chocolate Raspberry Truffles are a sweet delight,
created to seduce you with their smooth chocolate ganache center and the delicate floral sweetness of raspberries.
Soft and slightly squishy pink truffles are a perfect sweet treat and a lovely gift for any chocolate lover.
Oh, they also belong to a no-bake dessert category, so you’ll be able to make them without heating the oven.
Easy Mother’s day edible gift
I created this recipe as a part of my collaboration with the Slovenian boutique magazine ‘Praznična’.
We wanted to offer a special, simple, and feminine dessert in honor of Mother’s day.
White chocolate Raspberry Truffles are like a synonym for mother’s heart:
sweet, soft, filled with unforgettable goodness, and playful.
I promise, you’ll want to make these throughout the entire year.
How do the white chocolate Truffles taste?
White chocolate truffles are a lot more gentle than the ones made with bitter chocolate.
The higher percentage of cocoa butter and milk solids makes white chocolate smoother, gentle, and sweeter.
These homemade truffles are:
- a lot lighter than dark chocolate truffles
- soft and smooth in texture
- irresistibly fragrant with floral and vanilla note
- really simple to make
- have attractive pink color
Ingredients for homemade Chocolate Truffles
You’re in luck, you’ll only need 4 ingredients:
White chocolate for melting
Freeze-dried raspberries
Butter
Icing sugar
How to make White Chocolate Truffles
1. Melt the chocolate with butter over a double-boiler.
Mix with a rubber spatula until the chocolate is smooth and shiny.
Once it’s melted, remove it from the heat immediately.
2. In a small bowl combine ground freeze-dried raspberries with icing sugar.
3. Add the raspberry powder to the melted chocolate mixture.
Mix well and transfer the sweet mixture to a clean shallow bowl.
Cover with plastic wrap directly on the surface of the truffle batter.
4. Refrigerate for at least 3 hours, or ideally overnight.
5. Using a teaspoon, scoop a batter and shape each scoop of chocolate into a ball.
Roll the ball between your palms until it’s nicely shaped and smooth.
6. Decorate the truffles by rolling them in icing sugar or ground lyophilized raspberries.
Tips for melting the chocolate
Oh my, melting chocolate is one of my favorite jobs in the kitchen.
The slow mixing of thick shiny chocolate with a spatula is just so calming and kind of seductive.
The best thing is I can *accidentally* dip my fingers in it. You know, just check the temperature ♥.
Jokes aside, let’s take you through the bulletproof process of melting the chocolate.
- Fill a medium saucepan with 4cm of water and place a heatproof bowl on top of the pan.
Make sure that bowl doesn’t touch the water! - Once the water is boiling, lower the heat to a very gentle simmer.
- Chop the chocolate into even pieces, transfer it into the bowl, and let it melt slowly for 3-4.
- Stir the chocolate with a rubber spatula regularly. Make sure you never add water into the chocolate, not even
one drop! This would turn your shiny and smooth chocolate into a lumpy stubborn mess. - Adding liquids like cream, butter or alcohol should happen in the step where the chocolate is still solid.
- Remove the melted chocolate from the heat source immediately. You can always reheat it if it starts to harden.
Tips for shaping the Truffles
If you’re having a problem with sticky hands, help yourself by spraying your palms with cold water.
This will make the process a lot easier and more manageable.
If you still have issues with it, cover the batter with plastic foil and pop it into the freezer for about 15 minutes.
After that, you’ll roll the balls effortlessly.
How to store homemade Truffles
Storing truffles in the fridge
If you’re planning to eat your truffles within two weeks, you’ll want to store them in the fridge.
Since they contain fresh butter, they need to be chilled properly.
To keep the truffles fresh, store them in an airtight container.
This will prevent any fridge smells and moisture from contaminating the delicate chocolate flavor and texture.
Freezing the chocolate truffles
In case you’re making a bigger batch of homemade candies, keep them in a freezer for up to 2 months.
Place truffles into a zip-top bag and then store that bag inside an airtight container.
Once you’re craving these decadent sweet truffles, move them from the freezer to the refrigerator to defrost and soften.
Roll them in icing sugar or powdered freeze-dried raspberries once again before serving.
Other no-bake desserts
No bake Blueberry Cheesecake bars with Polenta crust
Equipment
- 1 big mixing bowl for cheesecake filling
- 1 medium bowl for dissolving gelatine
- 2 small sauce pans for cooking polenta and blueberry sauce
- 1 hand mixer
- 1 large shallow plate
- 1 Rubber spatula
- 1 medium square or rectangle pan
- 1 sheet of baking paper
Ingredients
For the polenta crust
- 300 g instant polenta
- 600 ml oat milk
- 2 tbsp honey
Blueberry sauce
- 100 g frozen Blueberries
- 2 tbsp honey
Cheesecake filling
- 200 g Greek yogurt full fat
- 250 ml whipping cream full fat
- 100 g powdered sugar
- 9 pcs gelatine sheets soaked in cold water
Decoration
- 10 pcs fresh strawberries sliced
- 1 cup fresh blueberries
Instructions
Prepare the crust
- Start with pouring the oat milk in the saucepan and bring it to the boil.Using a whisk, first mix in the honey and then slowly add the polenta.Mix for about 3 minutes on a low heat.
- Line the baking tray with the baking paper and pour the hot polenta into the pan. Set aside to cool completely.
Prepare the Blueberry sauce
- To prepare the blueberry sauce, cook the frozen blueberries in a pan until they soften.Add the honey to the blueberries and blend them with a stick blenderuntil you achieve the desired smoothness.
- Pour the hot sauce into a shallow plate, so it cools faster.
Soak up the Gelatine
- Start with soaking the gelatin sheets in cold water for 5 minutes. In the meantime prepare the cheesecake layer.
Make the cheesecake layer
- Whip the whiping cream with an electric hand mixer until it forms firm peaks.In a separate bowl, mix the Greek yogurt, whipped cream, powdered sugar and a blueberry sauce with a whisk.
- In a small saucepan dissolve the gelatin sheets over a medium heat.Make sure you drain it well beforehand.Slowly pour the melted gelatin into the cheesecake mixture, stirring all the time with a whisk so that to avoid clumps.
Assemble the cheesecake
- Spread the blueberry cheesecake mixture over the completely cooled polenta layer. Cool everything in the refrigerator for at least 6 hours or overnight.Serve with fresh fruit like blueberries or strawberries.