Name: Raspberry Snowball Truffles
Prep time: 30 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 ½ cups white chocolate chips or chopped white chocolate; ½ cup fresh or frozen raspberries; ¼ cup heavy cream; 1 tbsp unsalted butter (optional); ½ tsp vanilla extract; 1 ½ cups shredded coconut (sweetened or unsweetened), for rolling; Pinch of salt

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Raspberry Snowball Truffles are sweet, creamy, and coated in a fluffy layer of coconut that makes them look just like little snowballs. I blend together rich white chocolate and raspberries for the smooth, fruity center, then roll each one in coconut flakes for a festive, bite-sized treat that melts in the mouth. They’re perfect for winter holidays, gifting, or anytime I’m craving something sweet and elegant.

Why You’ll Love This Recipe

I love these truffles because they’re no-bake, naturally beautiful, and packed with flavor. The raspberry brings just the right amount of tartness to balance the sweetness of the white chocolate. They look fancy but come together easily, and the coconut coating gives them a soft, snowy finish that’s perfect for winter dessert platters. Raspberry Snowball Truffles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White chocolate chips or chopped white chocolate
Fresh or frozen raspberries
Heavy cream
Butter (optional for added richness)
Vanilla extract
Shredded coconut (sweetened or unsweetened)
Pinch of salt

Directions

I heat the raspberries in a small saucepan until they break down, then strain to remove the seeds and set the purée aside.
In a heatproof bowl, I combine the white chocolate and cream, then melt it gently using a double boiler or in the microwave in short bursts.
Once smooth, I stir in the raspberry purée, vanilla, and a pinch of salt (and butter if using) until well blended.
I chill the mixture in the fridge for 2–3 hours, or until firm enough to scoop.
Using a small spoon or melon baller, I scoop out portions and roll them into balls with my hands.
I roll each truffle in shredded coconut to coat completely and place them on a parchment-lined tray.
I chill the finished truffles for another 30 minutes to set before serving.

Servings and timing

This recipe makes about 20–24 truffles and takes around 3.5 hours total—30 minutes of prep and 3 hours for chilling and shaping.

Variations

Sometimes I add a splash of raspberry liqueur for a more grown-up flavor, or roll the truffles in powdered sugar instead of coconut for a different texture. If I want them smoother, I use freeze-dried raspberries ground into powder and mix them directly into the white chocolate. I’ve also dipped them in melted white chocolate before rolling in coconut for a firmer shell.

storage/reheating

I store the truffles in an airtight container in the fridge for up to 1 week. They can also be frozen for longer storage—just thaw in the fridge before serving. No reheating needed—they’re best served chilled or at room temperature. Raspberry Snowball Truffles

FAQs

Can I use raspberry jam instead of fresh raspberries?

Yes, I’ve done that when I’m short on time. I just use a few tablespoons and skip the purée step. The flavor is slightly sweeter, but still delicious.

How do I keep the truffles from sticking to my hands?

I chill the mixture well and sometimes dust my hands lightly with powdered sugar or coconut to make rolling easier.

Can I use dark or milk chocolate instead?

You can, but the flavor will be totally different. I stick with white chocolate because it pairs best with the raspberry and gives that snowy look.

Are these gluten-free?

Yes—just check your chocolate and coconut to make sure there are no hidden additives. The basic ingredients are naturally gluten-free.

Can I color the coconut?

Absolutely. I’ve tinted the coconut with a drop of food coloring for themed versions—light pink or red for Valentine’s Day, green for Christmas, or just left it snowy white.

Conclusion

Raspberry Snowball Truffles are a simple, beautiful treat that feels fancy but couldn’t be easier to make. I love their smooth, creamy centers and the tart-sweet raspberry flavor wrapped in soft coconut. Whether I’m gifting them, adding them to a holiday tray, or just keeping a few in the fridge for a sweet bite, these truffles always bring joy—one snowball at a time.