Description
Decadent white chocolate raspberry truffles coated in freeze-dried raspberry dust—perfect for gifting or a fancy treat.
Ingredients
Units
Scale
- 8 oz white chocolate, chopped
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 cup freeze-dried raspberries, crushed
- 1 tsp vanilla extract
- Pinch of salt
- Extra white chocolate or cocoa for coating (optional)
Instructions
- Place chopped white chocolate in a heatproof bowl.
- In a small saucepan, heat cream, butter, and salt until just simmering.
- Pour hot cream mixture over chocolate; let stand 1 minute.
- Stir gently until smooth; stir in vanilla.
- Fold in crushed freeze-dried raspberries.
- Chill ganache until firm, about 2 hours.
- Using a melon baller, scoop and roll into balls.
- Roll truffles in crushed raspberries or coat with melted white chocolate or cocoa.
- Refrigerate truffles until set. Serve chilled or at room temperature.
Notes
- Use high-quality white chocolate for best texture and flavor.
- Ensure ganache is firm enough to roll—chill longer if needed.
- Store truffles in an airtight container in the fridge for up to one week.
- Let them come to room temperature before serving for optimal flavor.
Nutrition
- Serving Size: 1 truffle (approx 15 g)
- Calories: 90
- Sugar: 8 g
- Sodium: 15 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg