Raspberry White Chocolate Truffles
These bite-size truffles have a creamy white chocolate and raspberry ganache wrapped around a single berry, so each one has a fresh, tangy center. They make a lovely homemade gift or an after-dinner treat.
Preparation Steps
Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often, or in the microwave in 20-second bursts. White chocolate scorches easily, so take it off the heat while a few lumps remain and stir until smooth.
Heat the cream in a small saucepan just until it starts to bubble at the edges, then pour it over the chocolate and stir until glossy.
Stir in the raspberry puree, then the butter, until fully blended.
Let the ganache cool to room temperature, then cover and chill for at least 2 hours, until firm enough to scoop.
Scoop about 1 teaspoon of ganache, flatten it in your palm, set a raspberry in the middle and roll it into a smooth ball. If using frozen berries, keep them frozen until the moment you use them.
Roll each truffle in powdered sugar or coconut until evenly coated.
Arrange in an airtight container and keep chilled until serving.
Tips & Variations
- If the ganache gets too soft while shaping, return it to the fridge for 15 minutes and dust your hands with powdered sugar.
- Roll the truffles in crushed freeze-dried raspberries for a brighter color and flavor.
- Because of the fresh fruit inside, keep them in the fridge and eat within 2 to 3 days.
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