White Chocolate Raspberry Truffles
Delightful truffles that combine creamy white chocolate with the tartness of fresh raspberries, perfect for any occasion.
Ingredients
For the truffles
- 8 oz white chocolate, chopped Use high-quality white chocolate for best results.
- 1/2 cup heavy cream Heat until just simmering.
- 1/2 cup fresh raspberries Gently mix to avoid mashing.
- 1 tsp vanilla extract
- Powdered sugar for rolling Can also use cocoa powder or crushed nuts for variation.
Instructions
Preparation
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and add the chopped white chocolate, stirring until smooth and melted.
- Add in the raspberries and vanilla extract, mixing gently to combine.
- Let the mixture cool to room temperature, then refrigerate for about 2 hours, or until firm.
- Once firm, scoop out small portions of the truffle mixture and roll them into balls.
- Roll the truffles in powdered sugar to coat.
- Place in the refrigerator to set further before serving.
Notes
Store the truffles in an airtight container in the refrigerator for about a week. For longer storage, they can be frozen and should be thawed in the fridge before serving.