Description
Indulge in the delightful combination of fresh raspberries and creamy white chocolate with these Raspberry White Chocolate Truffles.
Ingredients
Scale
- 1 cup (150 g) fresh raspberries (or frozen, thawed and drained well)
- 8 oz (225 g) white chocolate (good quality, chopped or chips)
- ¼ cup (60 ml) heavy cream
- 1 tsp vanilla extract (optional)
- 1 tbsp unsalted butter (room temp)
- 10–12 oz (300 g) white chocolate (for coating, melted)
- Red candy melts or raspberry purée (for drizzle, optional)
- Caramel or gold drizzle (optional)
Instructions
- In a saucepan, mash raspberries and cook over medium heat until juices release (about 3–4 minutes). Strain through a fine sieve to remove seeds, pressing to extract as much juice as possible. You should get about ¼ cup puree.
- In a heatproof bowl, add chopped white chocolate, butter, and raspberry puree. Heat cream until steaming (do not boil) and pour over chocolate mixture. Let sit 2–3 minutes, then stir until smooth and creamy. Chill mixture for 1–2 hours, until firm enough to scoop.
- Scoop about 1 tablespoon of chilled filling and roll into small balls. Place on a parchment-lined tray and freeze for 20–30 minutes to firm.
- Melt the coating white chocolate in short bursts (microwave) or over a double boiler. Using a fork, dip each truffle into melted chocolate, tapping off excess. Place back on parchment paper.
- Drizzle with melted red candy melts, raspberry reduction, or caramel for a pretty finish. Let set at room temperature or refrigerate until firm.
Notes
- Ensure the raspberries are well-drained if using frozen.
- For a richer flavor, use high-quality white chocolate.
- Experiment with different decorations for a unique touch.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg