Raspberry Snowball Truffles – White Chocolate Coconut Treats

These Raspberry Snowball Truffles are soft, creamy, and packed with real berry flavor. This no-bake recipe delivers the richness of white chocolate ganache blended with raspberry puree, then offers two ways to finish: coated in white chocolate and coconut or simply rolled in coconut for a pink, snowy bite.

You’ll learn how to make a smooth raspberry ganache, how to choose your finish, and how to store them for gifting or holiday trays. These are not traditional snowball cookies, but they carry the same nostalgic energy. They belong in the same conversations as Raspberry Snowball Cookies, Red Velvet Snowball Cookies, and other festive snowball cookie recipes that make December feel like December.

Unlike most raspberry truffles that hide a single berry or just flavor extract, these dessert truffles use actual raspberry puree in the ganache. The flavor is real and present. If you’ve been searching for raspberry truffles recipes that don’t rely on artificial notes or fuss, you’re in the right place.

---

Why I Use Raspberry Puree Instead of Extract

Fresh raspberries bring a gentle tartness that balances the sweetness of the white chocolate. I’ve tried raspberry extract before. It pushes too far, leaves a bitter aftertaste, and clashes with the cream. Puréeing and straining fresh or thawed frozen raspberries gives you control. The texture stays smooth and the flavor stays clean.

In this recipe, the puree becomes part of the structure. It’s not just for flavor. It sets the tone for the ganache, shaping both color and consistency. You’re not just eating a truffle that tastes like raspberry. You’re tasting the fruit itself.

I use a mesh sieve and a glass bowl. Let it strain naturally. Pressing too hard pulls bitterness from the seeds.

Try this method too in my Raspberry Filled Almond Snowball Cookies.

---

Building the Ganache: A Balance of White Chocolate and Cream

White chocolate doesn’t behave like dark chocolate. It seizes quickly, burns easily, and needs the right ratio of cream to stay workable. For this truffle recipe, I melt 200g of high-quality white chocolate with two tablespoons of cream.

You need to stir between each short microwave interval. Don’t skip that step. It melts from the inside out, and stirring distributes the heat.

Once fully melted, the raspberry puree folds in easily. You’ll notice the color turn to a gentle pink and the texture slightly thicken. That’s the ganache forming. Let it chill until firm enough to roll.

---

Practical Comparison: Chocolate Coating or Straight Coconut?

I’ve made these truffles both ways: dipped in melted white chocolate and coconut, and just rolled in coconut alone. Both work beautifully, but they bring different strengths.

If you want a polished, bakery-style finish, use the chocolate coating. It creates a shell that seals in moisture and adds structure. However, if you prefer a softer bite that leans into the tart-sweet contrast, skip the coating and roll straight in coconut.

I usually make a batch of both. Guests reach for both kinds equally. But for warm weather or longer display, the chocolate coating holds better.

For more white chocolate truffle finishes, see my Red Velvet Snowball Cookies.

---

Rolling, Dipping, and Coating the Right Way

Once chilled, the ganache scoops easily into firm 1-inch balls. Roll between your hands quickly. The warmth of your palms helps smooth the surface, but too much heat softens the center. Work in small batches and keep the rest chilled.

To dip in white chocolate, use a fork and let the excess drip off before rolling in coconut. This helps the coconut stick without clumping. For the coconut-only finish, roll gently. The truffle will pick up enough without pressure.

Place each finished truffle on a parchment-lined tray and refrigerate again to set. Fifteen minutes is enough.

This technique also works for my Chocolate Snowball Cookies.

---

Serving and Storage Notes from My Own Kitchen

These truffles taste best slightly softened, not ice-cold. I take them out of the refrigerator 15 minutes before serving. The texture becomes creamier and the flavor opens up.

For storage, keep them in an airtight container in the fridge for up to 7 days. They do not freeze well due to the high cream content.

If you’re adding them to a dessert tray, place them last. Their softness can shift if pressed against firmer cookies or bars.

For a peppermint variation, try my Peppermint Snowball Cookies.

---

Final Notes and Holiday Serving Ideas

On a white ceramic platter, alternate pink and white truffles in neat rows. Add a sprig of rosemary or sugared cranberries for a winter contrast. I sometimes wrap these in mini paper cups and pack them into boxes for gifting.

Each batch makes about 20 truffles. Enough to serve a group or split into smaller sets for multiple gifts.

If you’re hosting, place a tray of these next to Red Velvet Snowball Cookies and Peppermint Snowball Cookies for a trio of color and flavor that stands out.

---

Save for Later and Share Your Results

Pin this recipe to your holiday dessert board so you don’t lose it in the shuffle. These Raspberry Snowball Truffles deserve a place in your yearly rotation.

And if you try them, I’d love to know how they turned out. Leave a comment below and share which finish you picked—chocolate shell or pink coconut? If you made any tweaks, let’s talk. That’s how the best variations come to life.