This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine. With just 5 ingredients, make the most amazing melt-in-your-mouth White Chocolate Raspberry Truffles to delight in this holiday season.
If you couldn’t already tell, I really like raspberries and chocolate together (Raspberry Chocolate Cupcakes, White Chocolate Raspberry Scones, Raspberry Brownie Cheesecake Trifles…). In fact, I probably eat raspberries more often with chocolate than just plain. Oops! At least I’m getting my fruit in for the day, right?!
Really though, the combo is perfect. Raspberries have a lovely berry flavor but are often a little tart which is perfectly remedied by chocolate! If you have really tart berries I’d go for white chocolate since it’s a little sweeter than milk or dark chocolate.
My favorite chocolates, especially at Christmas time, are See’s Candies. In addition to their milk chocolate pecan buds and Polar Bear Paws, I love their dark chocolate chocolate raspberry truffle. They don’t have a white chocolate version… but that’s okay because I can make it myself and it’s super easy. Dangerously easy! You’ll be making batches of these to give to your friends and of course, yourself.
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You need just 5 ingredients to make these and only 20 minutes of your time in the kitchen. So what are these heavenly chocolates made of? Well, white chocolate of course. Make sure it’s good quality. You can grab a few bars of your favorite from the candy aisle. A little bit of butter is also included because butter just makes everything better… creamier.
The key ingredient– International Delight White Chocolate Raspberry Creamer. This gives the chocolates the raspberry flavor and it helps make that perfect consistency chocolate center that melts in your mouth as soon as you bite into the truffle. My goodness these truffles are to die for!!!
You’ll need white melting wafers for coating (found in the baking aisle) the soft ganache center. The melting wafers are perfect for candy making/dipping. It’s the perfect consistency and is so easy to work with because it doesn’t thicken back up too quickly. 
And for the final touch– freeze dried raspberries. This adds extra raspberry flavor and ruby red color. Just pulse the raspberries in the blender for a few seconds and you have a beautiful strong flavorful dust/sprinkle. Just sprinkle this on after each dipping and you’re done! It takes just a couple minutes for the truffle to set but then it’s ready for you to sink your teeth in and let that white chocolate raspberry ganache just melt in your mouth. 
Go grab your chocolate and International Delight Creamer (find it in a store near you!) and make some White Chocolate Raspberry Truffles so you can delight in them as much as I do!
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White Chocolate Raspberry Truffles
White Chocolate Raspberry Truffles
Ingredients
For the Inside:
- 10 ounces white chocolate chopped (use good white chocolate bars like Lindt, Ghirardelli...)
- 1 1/2 tablespoons butter diced
- 1/3 cup International Delight White Chocolate Raspberry Creamer
For the Coating:
- 6 ounces white melting wafers
- 2 tablespoons freeze dried raspberries
Instructions
The Ganache center:
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In a 2 quart sauce pan, over medium heat, bring creamer to a simmer while stirring. Reduce heat to low, add butter and chocolate and continue to stir until melted. Remove from heat and pour into a shallow bowl or pan. Allow to cool completely (you can speed this along by placing in the fridge for 30-90 minutes).
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Use a small cookie scoop to portion the chocolate and then roll each into a ball and place on wax paper. Chocolate will melt a little from the heat of your hands so place back in the fridge for about 30 minutes or until firm again.
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Blend freeze dried raspberries until finely crushed and place in a bowl.
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Heat white melting wafers in a microwave proof bowl at half power and stir every 30 seconds until smooth.
Coating the Truffle:
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Your chocolate balls should be firm again but not too cold. (If you left them in the fridge for hours you'll want to let them sit on the counter for about 30 minutes before coating or else the temperature will cause the coating to crack once it dries.)
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Drop the ball into the melted chocolate, gently push and roll it around with a fork, and then lift it out. Tap the fork over the bowl and scrape the bottom of the fork on the side of the bowl to let excess chocolate drip off and back into the bowl. Use a tooth pick or another fork to help push the truffle off the fork and onto the wax paper. Immediately sprinkle with the freeze dried raspberries (if you wait, the chocolate will harden and they won't stick). Repeat with remaining truffles.
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Truffles can be left at room temperature.
More candy for the holidays:
Polar Bear Paws
Polar Bear Paws are filled with salty roasted peanuts and soft buttery caramel, all coated in sweet white chocolate. Perfect for the holidays!
Candy Cane Oreos
These are perfect if you’re looking for a tasty, quick and easy treat to share with others this season!
Homemade Christmas Caramels
Soft, buttery, melt-in-your-mouth Homemade Christmas Caramels are the perfect holiday gift!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
These look amazing! You did an awesome job!
Paige
http://thehappyflammily.com
Thanks so much Paige! They are so good I could not stop eating them!
Where do you find freeze dried raspberries?
I got mine at Trader Joes but you can also find them on amazon (affiliate link).
I LOVE using International Delight products in my recipes 😀 These truffles are so festive. I think I’m going to bag them up to give them away as gifts this season!
They’re so good!!! I want to make these truffles with every flavor of International Delight creamer! Anyone would appreciate a bag of these! 🙂
How long will these last once made? They look beautiful, thanks for sharing 🙂
They’ll last for 3 weeks in the fridge.
I must have done something wrong. As soon as I roiled 10 if them, I put them in the fridge, and they just turned into gobs. They did start to reset, but you can dip gobs in the chocolate. Any helpful advice?
I’m wondering what kind of chocolate you used. With only 1/3 cup cream to 10 ounces of good quality chocolate it should set back up in the fridge.
This is exactly what happened with mine too. I used the Ghirardelli chocolate.
You used Ghirardelli Chocolate BARS (not melting wafers) for the inside ganache? I’ll make them again tomorrow to try to see where you could be going wrong. I’m not sure how it’s not firming up for you. With 10 ounces of chocolate and only 1/3 cup cream it should firm up enough in the fridge to roll into a ball.
These look wonderful! Can you make them with a dark chocolate coating as well?
Yes!
Mine never set up. The flavor of it was good but I had to throw it all away.
Katie, I’m sorry you’re having a hard time with this recipe. Did you put it in the fridge for 60-90 minutes? Did you do something different like a different method or different ingredients?
I thought it was a great recipe and it turned out amazing. I could not find rasberry creamer though or freeze dried rasberries, so I just used macadamia creamer and sprinkled them with nutmeg and they turned out great! Thank you!
Jason, Sorry you couldn’t find the raspberry creamer. Macadamia creamer sounds amazing though! Thanks for leaving the review that it turned out for you. 🙂