Raspberry Truffles (Print Version)

# Ingredients:

01 - Extra raspberries for garnish.
02 - 1 oz (28g) dried raspberry powder.
03 - 6 oz (170g) white chocolate chips.
04 - 8 oz (227g) dark chocolate chunks.
05 - 3 oz (85g) heavy whipping cream.

# Instructions:

01 - Crush the raspberries finely. Combine with melted white chocolate. Heat up cream, pour over, then mix until it’s silky.
02 - Let the mixture rest in the fridge for about 45-60 minutes. Scoop out small portions and roll them into round shapes.
03 - Put the balls back in the fridge for an hour until they set and aren’t soft anymore.
04 - Warm up dark chocolate in a double boiler until just about melted. Take it off the heat and stir till it’s smooth.
05 - Use a fork to dip each ball into the chocolate. Shake off any extra coating.
06 - Sprinkle crushed raspberry pieces on top. Refrigerate for 30 to 60 minutes so the coating sets completely.

# Notes:

01 - Keep the food processor lid closed while grinding.
02 - You can remove seeds if you like.
03 - Store them cold for the best results.

Back