RASPBERRY TRUFFLES Yield 25 truffles
Creamy delectable insides with a crunchy outer shell make these the perfect bite! They always impress when I include them in my neighbor plates at holiday time. PLUS there’s no baking involved.
1.6 ounce freeze dried raspberries (about 1/2 cup)
1 package white chocolate chips or bars 14 ounce
2 Tablespoons unsalted butter
¾ cup heavy whipping cream
1 package dark chocolate (bittersweet chocolate) 14 ounce
- Add raspberries to a food processor and pulse until fine powder. Set aside.
- In a large glass bowl, add white chocolate with butter. Set aside.
- In a small saucepan, heat heavy cream over low. Simmer, but DO NOT boil. When warmed through, pour over the white chocolate and butter. Allow to sit for 5-10 minutes.
- After 5 minutes, use a spatula to stir the white chocolate until smooth and combined.
- Stir in freeze dried raspberry powder. Taste for flavor. If not strong enough, add another 1-2 tablespoons of powder. I find that 1/2 cup is plenty for both color AND flavor. Reserve a pinch of powder to sprinkle on top of the truffles later.
- Place plastic wrap over the bowl and chill in the refrigerator for 2 hours.
- Line a baking sheet with wax paper.
- Using a small 1 tablespoon cookie scoop, scoop mixture and roll in ball, place on wax paper. Repeat with remaining mixture.
- Put the tray of truffles back in the refrigerator (or freezer) for 30 minutes.
- Melt dark chocolate in a double boiler for the best results.
- Using a fork (or toothpick), dip each truffle in melted chocolate, tap on side of bowl to remove the excess, then place back on wax paper.
- Sprinkle with a pinch of the remaining raspberry powder or sprinkles.