White Chocolate Raspberry Truffles (Print View)

Decadent bite-sized confections blending white chocolate and tangy raspberry flavors.

# What You'll Need:

→ Truffle Mixture

01 - 7 oz high-quality white chocolate, chopped
02 - 1/4 cup heavy cream
03 - 2 tbsp unsalted butter
04 - 2 tbsp freeze-dried raspberries, crushed

→ Coating

05 - 3.5 oz white chocolate, melted for coating
06 - 2 tbsp freeze-dried raspberries, crushed for garnish

# How to Make:

01 - Place the chopped white chocolate in a heatproof bowl and set aside.
02 - In a small saucepan, heat the heavy cream and butter over medium heat until just simmering, stirring occasionally.
03 - Pour the hot cream mixture over the chopped chocolate. Let sit for 1 minute, then stir vigorously until completely smooth and glossy.
04 - Fold in the crushed freeze-dried raspberries until evenly distributed throughout the ganache.
05 - Cover the bowl and refrigerate for at least 1 hour until the mixture firms enough to hold its shape when scooped.
06 - Using a small spoon or melon baller, scoop out small portions and quickly roll into balls between your palms. Place on a parchment-lined baking sheet.
07 - Freeze the rolled truffles for 15 minutes to firm before coating.
08 - Dip each chilled truffle into the melted white chocolate, allowing excess to drip off. Return to the lined baking sheet.
09 - Immediately sprinkle each coated truffle with a pinch of crushed freeze-dried raspberries before the chocolate sets.
10 - Refrigerate the completed truffles for 15 minutes until the coating is fully set. Serve chilled or store for later.

# Expert Suggestions:

01 -
  • The tangy raspberry brightness cuts through white chocolates intense sweetness creating perfect balance
  • These look impressively fancy but require zero special techniques beyond patience
02 -
  • Even a few drops of water in your melted chocolate will seize it into a hard lumpy mess so keep all utensils completely dry
  • Room temperature truffles develop a condensation layer when refrigerated again which affects the coating texture
03 -
  • Use a cookie scoop instead of a spoon for perfectly uniform portions that all melt at the same rate
  • Sifting the crushed raspberries through a fine mesh strainer removes large pieces that make coating difficult

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