Why did my truffle centers turn grainy instead of smooth?

This usually happens when the cream was too hot or the chocolate was stirred too aggressively. White chocolate is sensitive, so gentle heat and slow stirring matter more than speed. The texture should look glossy and fluid before chilling, not thick or dull.

Can I make Raspberry Truffles ahead of time?

Yes, these truffles are well-suited for making ahead. Once coated and fully set, they keep their texture best when stored in an airtight container in the refrigerator for up to a week. Bring them to cool room temperature before serving so the center softens properly.

Is it normal for the mixture to feel very soft before chilling?

That’s completely normal. The filling should look loose and creamy right after mixing, almost like a thick sauce. It firms up as it chills, and forcing it too early usually leads to misshapen truffles.

Can I use milk chocolate instead of bittersweet for the coating?

You can, but the finished truffles will be noticeably sweeter and less balanced. Bittersweet chocolate helps offset the white chocolate center and keeps the raspberry flavor from getting lost. If you prefer milk chocolate, expect a softer contrast.

Why are my truffles sweating after I take them out of the fridge?

Condensation happens when cold truffles are exposed to warm air too quickly. Let them sit uncovered for a few minutes in a cool spot so the temperature adjusts gradually. This helps keep the chocolate coating smooth and dry.

The Ultimate Easy Raspberry Truffles (No-Bake)

Description

Elegant no-bake raspberry truffles with a crisp chocolate shell and a smooth, bright white chocolate raspberry center.

Ingredients

Scale

2 cups freeze-dried raspberries (about 1.6 ounces)
14 ounces white chocolate chips or finely chopped white chocolate
2 tablespoons unsalted butter, room temperature
3/4 cup heavy cream
14 ounces bittersweet chocolate chips or finely chopped bittersweet chocolate

Cook Mode Keep your screen awake while you cook

Instructions

Pulse the freeze-dried raspberries in a food processor until a fine powder forms, then sift to remove seeds.
Combine the white chocolate and butter in a heatproof bowl.
Heat the heavy cream gently until it simmers, then pour over the chocolate and let sit for 5 minutes.
Stir slowly until smooth, then mix in raspberry powder to taste.
Cover and refrigerate until firm enough to roll.
Scoop and roll the mixture into balls and chill again until firm.
Melt the bittersweet chocolate gently.
Dip each truffle into the melted chocolate, tap off excess, and let set.

Notes

Store truffles in an airtight container.
Keep at room temperature for up to 3 days or refrigerate for up to 1 week.
Bring to cool room temperature before serving for best texture.

Prep Time: 30 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 truffle
Calories: 289
Sugar: 29
Sodium: 35
Fat: 14
Saturated Fat: 10
Unsaturated Fat: 3.4
Trans Fat: 0.04
Carbohydrates: 37
Fiber: 3
Protein: 3
Cholesterol: 15