Pistachio Truffles with Raspberries a luxuriously creamy pistachio truffles infused with the vibrant tartness of fresh raspberries, creating an elegant and indulgent bite-sized treat perfect for any occasion.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup shelled pistachios, finely ground
8 oz cream cheese, softened
1 cup white chocolate chips, melted
1 teaspoon vanilla extract
½ cup freeze-dried raspberries, crushed (plus extra for rolling)
Fresh raspberries, for garnish (optional)
Directions
In a medium bowl, I combine the softened cream cheese and melted white chocolate until the mixture is smooth and well blended.
I stir in the ground pistachios, vanilla extract, and crushed freeze-dried raspberries until everything is fully incorporated.
I cover the mixture and refrigerate it for at least 1 hour, allowing it to firm up enough to shape.
Using a small spoon or melon baller, I scoop out small portions of the mixture and roll them into 1-inch balls between my palms.
I roll each truffle in additional crushed freeze-dried raspberries to coat them evenly.
I place the truffles on a parchment-lined tray and refrigerate again for 30 minutes before serving.
If I want an extra touch, I garnish each truffle with a fresh raspberry on top to add a pop of color and flavor.
Servings and Timing
Prep Time: 20 minutes
Chilling Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: About 20 truffles
Calories: Approximately 110 kcal per truffle
Variations
I sometimes swap white chocolate for milk or dark chocolate to change the flavor profile. Adding a pinch of sea salt on top can enhance the sweetness and make the pistachio flavor pop even more. For a twist, I’ve also tried rolling the truffles in finely chopped pistachios or cocoa powder instead of freeze-dried raspberries. If fresh raspberries aren’t available, dried raspberries can work, though they won’t provide quite the same tartness.
Storage/Reheating
I keep these truffles refrigerated in an airtight container for up to a week. Because they contain cream cheese, I don’t recommend freezing them as the texture can change. There’s no need to reheat; I like them best served chilled or at room temperature to fully enjoy the creamy texture.
FAQs
Can I make these truffles vegan or dairy-free?
Yes, I’ve found that using dairy-free cream cheese and vegan white chocolate chips works well. Just be sure the ingredients you choose are fully melted and blend smoothly.
How do I grind pistachios finely enough?
I use a food processor or a spice grinder and pulse until the nuts are finely ground but not turned into pistachio butter.
Can I substitute fresh raspberries for freeze-dried?
Fresh raspberries add moisture, which can affect the texture. Freeze-dried raspberries are best for the coating and in the mixture because they keep the truffles firm.
How long do the truffles last?
Stored properly in the refrigerator, they last about a week. I recommend eating them within that time for the best flavor and texture.
Can I prepare these in advance for a party?
Absolutely! I often make them a day ahead. Just keep them refrigerated and take them out about 15 minutes before serving so they’re not too cold.
Conclusion
Making pistachio truffles with raspberries is one of my favorite ways to treat myself and impress guests with minimal effort. Their balance of creamy, nutty, and fruity flavors feels both decadent and refreshing. Whether for a holiday celebration or a quiet evening treat, these truffles always deliver that perfect bite of indulgence. I hope you enjoy making and sharing them as much as I do.
Recipe:
Pistachio Truffles with Raspberries
- Total Time: 1 hour 50 minutes
- Yield: About 20 truffles
- Diet: Vegetarian
Description
Luxuriously creamy pistachio truffles infused with the vibrant tartness of fresh raspberries, creating an elegant and indulgent bite-sized treat perfect for any occasion.
Ingredients
1 cup shelled pistachios, finely ground
8 oz cream cheese, softened
1 cup white chocolate chips, melted
1 teaspoon vanilla extract
½ cup freeze-dried raspberries, crushed (plus extra for rolling)
Fresh raspberries, for garnish (optional)
Instructions
- In a medium bowl, combine the softened cream cheese and melted white chocolate until smooth and well blended.
- Stir in the ground pistachios, vanilla extract, and crushed freeze-dried raspberries until fully incorporated.
- Cover the mixture and refrigerate for at least 1 hour to firm up.
- Using a small spoon or melon baller, scoop out small portions and roll into 1-inch balls between your palms.
- Roll each truffle in additional crushed freeze-dried raspberries to coat evenly.
- Place truffles on a parchment-lined tray and refrigerate again for 30 minutes before serving.
- Optionally, garnish each truffle with a fresh raspberry on top for extra color and flavor.
Notes
Substitute white chocolate with milk or dark chocolate for a different flavor.
Add a pinch of sea salt on top to enhance sweetness and pistachio flavor.
Roll truffles in chopped pistachios or cocoa powder instead of freeze-dried raspberries for variation.
Use dried raspberries if freeze-dried are unavailable, though tartness will be less pronounced.
Store refrigerated in an airtight container for up to one week; avoid freezing to maintain texture.
Serve chilled or at room temperature for best creamy texture.
For vegan/dairy-free version, use dairy-free cream cheese and vegan white chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake, Refrigerate, Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: Approximately 7g
- Sodium: Approximately 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
