Description
Delicious homemade white chocolate raspberry truffles, perfect for any occasion.
Ingredients
Scale
- 12 ounces white chocolate chips or bars
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons unsalted butter
- 1 cup dark chocolate, melted (for drizzling)
- 1/4 cup freeze-dried raspberries, crushed (for decoration)
Instructions
- Prepare the Raspberries: Puree the fresh raspberries in a blender until smooth. Strain to remove seeds and set aside.
- Make the Ganache: Heat the heavy cream and butter in a saucepan over medium heat until it just begins to simmer. Do not boil. Remove from heat and add the white chocolate chips. Let it sit for a minute, then stir until smooth. Stir in the vanilla extract and the raspberry puree until fully combined.
- Chill the Mixture: Pour the mixture into a shallow dish and refrigerate for about 2 hours, or until firm.
- Shape the Truffles: Use a small spoon or melon baller to scoop out the ganache and roll them into balls. Place on a parchment-lined tray.
- Coat the Truffles: Melt the remaining white chocolate in a double boiler or microwave. Dip each truffle in the melted white chocolate, tap off the excess, and return to the tray.
- Drizzle and Decorate: Drizzle the melted dark chocolate over the truffles. Sprinkle with crushed freeze-dried raspberries for decoration.
- Chill Again: Refrigerate the truffles for another 30 minutes to set.
Notes
- Make sure the ganache is fully chilled before shaping to make it easier to work with.
- For a smoother truffle, roll them between your palms.
- Store in an airtight container in the refrigerator to keep them fresh.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle