White Chocolate Raspberry Truffles
Indulge in these delightful bite-sized treats that combine creamy white chocolate with tangy raspberries, perfect for any special occasion or as a sweet personal treat.
Ingredients
Main Ingredients
- 8 oz white chocolate, chopped Use high-quality white chocolate for the best flavor.
- 1/2 cup heavy cream
- 1/2 cup fresh raspberries, pureed Can substitute with thawed frozen raspberries.
- 1 tsp vanilla extract Optional but enhances the overall flavor.
- to taste optional Powdered sugar for dusting Alternatively, use cocoa powder or crushed pistachios.
Instructions
Preparation
- In a saucepan, heat the heavy cream until just simmering.
- Remove from heat and add the chopped white chocolate. Stir until melted and smooth.
- Stir in the raspberry puree and vanilla extract until fully combined.
- Let the mixture cool to room temperature, then refrigerate for about 2 hours until firm.
Formation
- Once firm, use a melon baller or your hands to scoop out small portions and roll them into balls.
- Dust the truffles in powdered sugar and place them on a baking sheet lined with parchment paper.
- Refrigerate until ready to serve.
Notes
Store truffles in an airtight container in the refrigerator for up to a week, or freeze for up to a month. Allow mixture to cool before refrigerating for even cooling. If too soft, refrigerate longer before rolling.