White Chocolate Raspberry Truffles
Rich, creamy, and bursting with flavor, these White Chocolate Raspberry Truffles are a delightful treat perfect for any occasion.
Ingredients
Truffle Ingredients
- 8 ounces white chocolate, chopped Finely chopped to ensure it melts smoothly.
- 1/2 cup heavy cream Gently heated until simmering.
- 1/2 cup fresh raspberries Should be fresh for best flavor. Frozen raspberries can be used in a pinch.
- 1 teaspoon vanilla extract Enhances the flavor.
- to taste powdered sugar For rolling the truffles.
Instructions
Preparation
- Chop the white chocolate into small pieces for easy melting.
- In a small saucepan, heat the heavy cream over medium heat until just simmering.
- Remove from heat and stir in the chopped white chocolate until it is completely melted and smooth.
- Gently fold in the fresh raspberries and vanilla extract until combined.
- Allow the mixture to cool slightly, then refrigerate for about 2 hours or until firm.
Forming Truffles
- Once firm, scoop out the mixture and roll it into smooth balls using your palms.
- Roll each truffle in powdered sugar to coat.
- Place the coated truffles on a baking sheet lined with parchment paper.
- Refrigerate until set.
Serving
- Serve chilled or at room temperature.
Notes
For longer storage, place in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.