Raspberry White Chocolate Truffles
Indulge in these creamy raspberry white chocolate truffles, perfect for festive occasions. They combine smooth chocolate with tart raspberry powder for a delightful treat.
Equipment
- 1 measuring cups and spoons
- 1 Mixing bowls
- 1 small cookie scoop
- 1 baking sheet
- 1 wooden spoon or spatula
Ingredients
- 11 ounces white chocolate chips
- 8 ounces dark chocolate chips
- 1/4 cup heavy cream
- 4 tablespoons dried raspberry powder
Instructions
- In a microwave-safe bowl, combine white chocolate chips and heavy cream. Heat in 15-second increments, stirring between each until melted and smooth.
- Mix the dried raspberry powder into the melted white chocolate until fully combined.
- Chill the mixture in the refrigerator for 10 to 15 minutes until firm but pliable.
- Scoop portions with a small cookie scoop and roll into smooth balls using clean hands.
- Place rolled truffles on a parchment-lined baking sheet.
- In a separate bowl, melt the dark chocolate chips in 15-second increments, stirring in between until smooth.
- Dip each truffle into the melted dark chocolate, coating fully. Let excess chocolate drip off and scrape bottom of fork against bowl to remove extra.
- Return coated truffles to the parchment paper and chill in the fridge for 10 minutes to set.
- Place remaining melted dark chocolate into a piping bag or Ziplock bag and drizzle over the truffles.
- Sprinkle additional raspberry powder over the drizzled chocolate.
- Chill the truffles for up to 10 minutes before serving.
Notes
- Do not use fresh raspberries as their moisture affects texture.
- Freeze-dried raspberry powder is ideal; use about 0.88 ounces.
- Serve chilled for best flavor and texture.