White Chocolate Raspberry Bites (Printable version)

Creamy white chocolate with tangy raspberry bursts in elegant bite-sized confections for gifting.

# Ingredient list:

→ Truffle Mixture

01 - 7 oz high-quality white chocolate, chopped
02 - 1/4 cup heavy cream
03 - 2 tbsp unsalted butter
04 - 2 tbsp freeze-dried raspberries, crushed

→ Coating

05 - 3.5 oz white chocolate, melted
06 - 2 tbsp freeze-dried raspberries, crushed

# Directions:

01 - Place the chopped white chocolate in a heatproof bowl and set aside.
02 - In a small saucepan, heat the heavy cream and butter over medium heat until just simmering.
03 - Pour the hot cream mixture over the chopped chocolate. Let sit for 1 minute, then stir until smooth and glossy.
04 - Stir in the crushed freeze-dried raspberries until evenly distributed throughout the ganache.
05 - Cover and refrigerate the mixture for at least 1 hour, until firm enough to scoop.
06 - Using a small spoon or melon baller, scoop out small portions and roll into balls with your hands. Place on a parchment-lined baking sheet.
07 - Freeze the rolled truffles for 15 minutes to firm up before coating.
08 - Dip each truffle in the melted white chocolate coating, letting any excess drip off. Place back on the lined sheet.
09 - Immediately sprinkle each truffle with a pinch of crushed freeze-dried raspberries. Refrigerate for 15 minutes to set the coating before serving.

# Expert Tips:

01 -
  • The tangy raspberries cut through white chocolates natural sweetness creating that perfect cant stop eating them balance
  • These look like you spent hours at a fancy chocolatier but actually come together with mostly hands off waiting time
  • They keep beautifully in the fridge making them ideal for making ahead when holiday chaos hits
02 -
  • White chocolate seizes if even a drop of water gets into it so make sure all your bowls and utensils are completely dry
  • If your ganache separates while stirring, whisk in a teaspoon of cold cream one drop at a time to bring it back together
  • Room temperature truffles dip more smoothly than cold ones but hold their shape better if chilled for exactly 15 minutes not longer
03 -
  • Let the finished truffles come to room temperature for about 10 minutes before serving so the ganache softens slightly
  • Package them in small candy papers or mini cupcake liners to prevent them from sticking together

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