White Chocolate Raspberry Truffles: A Delicious Treat!
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Delicious and creamy white chocolate truffles infused with fresh raspberries, perfect for any occasion.
- Author: Jessica
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
- 8 ounces white chocolate, chopped
- 1/2 cup heavy cream
- 1/2 cup fresh raspberries, mashed
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, for coating
- 1/2 cup crushed graham crackers or cocoa powder, for coating (optional)
- In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- Add the chopped white chocolate to the hot cream and let it sit for 2 minutes to melt. Stir until smooth and fully combined.
- Gently fold in the mashed raspberries and vanilla extract until well incorporated.
- Cover the mixture with plastic wrap and refrigerate for about 2 hours, or until it is firm enough to handle.
- Once the mixture is firm, use a small cookie scoop or your hands to form small balls (about 1 inch in diameter).
- Roll each truffle in powdered sugar or crushed graham crackers/cocoa powder to coat. Place on a parchment-lined baking sheet.
- Refrigerate the truffles for an additional 30 minutes to set before serving.
Notes
- For a flavor twist, add a tablespoon of lemon zest to the mixture for a citrusy kick.
- Substitute the raspberries with other berries like strawberries or blueberries for different flavor profiles.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg