Description
Delight in these luscious White Chocolate Raspberry Truffles, a creamy no-bake dessert blending rich white chocolate with tangy freeze-dried raspberries. Perfect for holiday treats or elegant gatherings, these truffles are easy to make and offer a smooth, luxurious bite with a dusting of powdered sugar or raspberry powder for a beautiful finish.
Ingredients
Scale
Truffle Mixture
- 8 oz white chocolate, finely chopped
- ¼ cup heavy cream
- 2 tablespoons freeze-dried raspberries, crushed into powder
- ½ teaspoon vanilla extract
Coating
- ¼ cup powdered sugar (for rolling)
- Extra freeze-dried raspberry powder (optional, for coating)
Instructions
- Heat the Cream: In a small saucepan over low heat, warm the heavy cream until it just begins to simmer. This gentle heating helps to melt the chocolate smoothly without burning it.
- Melt the Chocolate: Remove the saucepan from heat and immediately stir in the finely chopped white chocolate. Mix until fully melted and the ganache is smooth and glossy.
- Add Flavors: Stir in the crushed freeze-dried raspberry powder and vanilla extract to infuse the ganache with a fruity and aromatic flavor.
- Chill the Mixture: Transfer the mixture to a bowl, cover, and refrigerate for 1 to 2 hours until it firms up enough to handle and scoop into balls.
- Form the Truffles: Using a teaspoon or small scoop, portion out the chilled mixture and quickly roll it between your hands to form small, uniform balls.
- Coat the Truffles: Roll each ball in powdered sugar or the optional extra freeze-dried raspberry powder to coat the exterior, adding both flavor and a beautiful color contrast.
- Set the Truffles: Place the coated truffles on a parchment-lined tray and refrigerate for another 30 minutes to fully set before serving.
- Store Properly: Keep the truffles in an airtight container in the refrigerator. For longer storage, you may freeze them and thaw before serving.
Notes
- For a smoother, shinier finish, roll the truffles in melted white chocolate before chilling.
- You can freeze the truffles for up to 1 month; thaw in the refrigerator before serving.
