Description
Delightful white chocolate truffles combined with fresh raspberries, perfect for any occasion.
Ingredients
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1/2 cup fresh raspberries
- 1 teaspoon vanilla extract
- Cocoa powder or crushed nuts for rolling
Instructions
- In a saucepan over medium heat, combine the heavy cream and white chocolate chips. Stir until melted and smooth.
- Remove from heat and fold in the fresh raspberries and vanilla extract until combined.
- Let the mixture cool for about 30 minutes in the refrigerator until it thickens.
- Once thickened, use a spoon or a melon baller to scoop out small amounts of the mixture and roll into balls.
- Roll the truffles in cocoa powder or crushed nuts to coat.
- Place on a baking sheet lined with parchment paper and refrigerate until firm, about 1-2 hours.
- Serve chilled and enjoy your delicious truffles!
Notes
Store in an airtight container in the refrigerator for up to one week or freeze for up to three months with layers separated by parchment paper.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American