Chocolate Covered Raspberry Truffles
Delightful chocolate truffles that combine rich chocolate and tart raspberries, perfect for gifts or parties.
Ingredients
For the Truffle Mixture
- 1 cup white chocolate chips
- 1/2 cup heavy cream Heated just to simmer
- 1/2 cup raspberry puree Fresh or frozen
- 1/2 tsp vanilla extract
For Coating and Decoration
- 1 cup dark chocolate chips For coating
- Cocoa powder or crushed nuts For decoration, optional
Instructions
Preparation
- In a saucepan, heat the heavy cream until just simmering.
- Remove from heat and add white chocolate chips. Stir until melted and smooth.
- Stir in the raspberry puree and vanilla extract until well combined.
- Refrigerate the mixture for about 2 hours or until firm.
- Once firm, use a scoop to form small balls and roll them between your hands.
Coating
- Melt dark chocolate chips in a microwave or double boiler.
- Dip each truffle in the dark chocolate to coat, then place on parchment paper to set.
- Optionally, roll in cocoa powder or crushed nuts before the chocolate sets.
- Let the truffles cool completely before serving.
Notes
To store truffles, keep in an airtight container in the refrigerator for up to one week. Freeze for longer storage, up to three months.