White Chocolate Raspberry Truffle Bites

 

 

White Chocolate Raspberry Truffle Bites

Ingredients:

For the truffle filling:

200 g white chocolate

100 ml heavy cream

150 g fresh raspberries

1 teaspoon vanilla extract

A pinch of salt

For the coating:

200 g white chocolate

Cocoa powder or crushed nuts for dusting

Instructions:

Prepare the truffle filling:

Chop the white chocolate and place it in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir until smooth and fully melted. Add the raspberries, vanilla extract, and a pinch of salt. Mix gently to combine.

Chill the mixture:

Cover the bowl with plastic wrap and refrigerate the truffle mixture for about 2 hours, or until it is firm enough to scoop.

Form the truffles:

Once the mixture is firm, use a small cookie scoop or your hands to form small balls (about 1 inch in diameter). Place the truffles on a baking sheet lined with parchment paper and freeze for about 30 minutes.

Coat the truffles:

Melt the additional white chocolate in a microwave or double boiler until smooth. Dip each truffle into the melted chocolate, allowing excess to drip off. Place the coated truffles back on the parchment-lined baking sheet. Dust with cocoa powder or crushed nuts while the chocolate is still wet.

Set and serve:

Refrigerate the truffles until the coating is set, about 30 minutes. Serve chilled and enjoy these delightful bites!