Raspberry White Chocolate Truffles
Raspberry White Chocolate Truffles ball recipe rolled in powder sugar or coconut. A n easy no bake dessert to serve for snacks or teas.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 20-25 1x
- Category: desserts snacks
- Method: no bake stove top
Ingredients
Scale
- 255 g (9 oz) white chocolate chips
- 5 Tablespoons (75 g) 1/3 cup unsalted butter
- 3 Tablespoons (42 g) full dairy cream
- 1.2 oz (35 g) (1/3 cup) Freeze dried raspberries (pulsed freeze dried raspberries in a food processor or a coffee grinder into a powder) (used some pink nestle milk shake powder with these)
- 1/4 cup of castor or powder sugar (for rolling truffles in)
Instructions
- In a pot add cream and butter, bringing to a simmer, Then adding raspberry or strawberry powder (used Nesquick milk shake powder) for 2 minutes, stirring all the time.
- Make sure both mixtures are the same temperature and warm to blend them together well. (as the butter can separate while cooling)
- Then on a double boiler melt the white chocolate chips, but DO NOT heat them up to 105 Deg. F. The melted chocolate should be warm to touch.
- Add the raspberry mixture into the melted chocolate and mix thoroughly.
- Pour into a container to seal and place in the fridge to cool. 2-3 hours. (or leave overnight) you may need to stir with a fork now and again to prevent the fat from separating. ( I found that because i used the immersion blender this didn’t happen and that both mixtures need to be warm to mix in well)
- Place some wax proof paper on a table to work on while rolling 1 inch balls for the truffles. Scoop with an ice cream scooper or a tablespoon. Then roll them in the palm of your hand to balls. Place on the wax proof paper until finished.
- Then roll the balls in powdered sugar before placing in a sealed container in fridge before serving.
- They will keep for a week this way, but do freeze well.