Creamy Raspberry White Chocolate Truffles (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8 oz high-quality white chocolate, chopped
02 -
½ cup heavy cream
03 -
½ cup fresh raspberries or 2 tbsp freeze-dried raspberry powder
04 -
1 tbsp butter (optional)
→ Coating Options
05 -
¼ cup powdered sugar
06 -
¼ cup cocoa powder
07 -
Melted white chocolate for dipping
# Instructions:
01 -
For fresh raspberries: Blend until smooth and strain through a fine mesh sieve to remove seeds, yielding about 2 tbsp puree. For freeze-dried raspberries: Process into a fine powder using a food processor or spice grinder.
02 -
Chop the white chocolate and place in a heatproof bowl. Heat heavy cream until just simmering, pour over chocolate, let sit 2-3 minutes. Stir gently until smooth. Mix in raspberry puree or powder and butter (if using) until incorporated.
03 -
Cover the bowl with plastic wrap and refrigerate for 2-3 hours or until ganache is firm enough to scoop.
04 -
Use a small cookie scoop or teaspoon to portion ganache. Roll each portion between palms to form smooth balls.
05 -
Roll truffles in desired coating: powdered sugar, cocoa powder, or melted white chocolate. Place coated truffles on a parchment-lined tray.
# Notes:
01 -
Allow truffles to come to room temperature before serving
02 -
Store in refrigerator for up to one week