Garnished with freeze-dried raspberries and filled with rich white chocolate, these scrumptious Raspberry-White Chocolate Truffles make a truly decadent treat.
Raspberry-White Chocolate Truffles
Serves: approximately 30
Ingredients
- 2 (4-ounce) white chocolate baking bars, chopped
- ⅓ cup heavy whipping cream
- 1 tablespoon crushed freeze-dried raspberries
- 1 (10-ounce) package white chocolate melting wafers, melted according to package directions
- Garnish: crushed freeze-dried raspberries
Instructions
- In a medium bowl placed over a saucepan with simmering water, heat chopped white chocolate without stirring until it starts to melt. Once chocolate begins to melt, stir gently until completely melted. Carefully remove bowl from heat.
- In a small saucepan, heat heavy whipping cream over medium heat until just simmering. Remove from heat, and pour over warm melted chocolate, stirring until combined. Refrigerate, uncovered, for 1 hour, stirring occasionally, until thickened.
- Stir raspberries into chocolate mixture until well combined. Refrigerate until firm, 30 minutes more.
- Line 2 rimmed baking sheets with parchment paper.
- Place a large piece of parchment paper on counter. Using a levered 1½-teaspoon scoop, portion chocolate mixture onto parchment paper piece. Roll into smooth 1-inch balls. Using 2 forks, dip balls into melted chocolate wafers to coat, gently tapping off excess. Place on prepared baking sheets. Immediately garnish with a pinch of crushed freeze-dried raspberries, if desired. Let stand until chocolate sets, approximately 10 minutes. Serve immediately, or store in airtight containers and refrigerate until ready to serve.
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