White Chocolate Raspberry Truffles Recipe
Learn how to make white chocolate raspberry truffles the easy way with simple ingredients. These make a decadent treat any time of the year!
Equipment
- 1 Number 100 mini scooper optional
- 1 Medium-sized heavy gauge saucepan
- 1-2 Cookie sheets
- 1 Heat resistant mixing bowl or double boiler
- Plastic wrap
- Aluminum foil
Ingredients
- 1½ cups white chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 2 tablespoons seedless raspberry jam
- ¼ teaspoon raspberry extract optional
Outside Coating
- 1 cup white chocolate chips or a white chocolate bar broken into small chunks
- 2 teaspoons shortening
Instructions
- In heavy-gauge saucepan, combine white chocolate chips, heavy cream, and butter. Cook over low heat, stirring constantly, until smooth.
- Stir in seedless raspberry jam and raspberry extract, if using. Cover with plastic wrap and freeze for 20 minutes.
- Line a baking sheet with foil. Using the 100-sized scooper, drop scoops of the mixture onto the foil-lined baking sheet. You could also drop teaspoonsful of the mixture onto the baking sheet, then shape into balls. Freeze until firm.
- While truffles are freezing, heat water in a saucepan. Place a mixing bowl over the hot (not boiling) water. Melt the white chocolate chips and shortening, stirring until smooth.
- Drop frozen truffles, one at a time, into the melted coating. Stir quickly to coat. Remove with a fork, shaking off excess coating.
- Place coated truffles on the cookie sheet. Decorate with an optional topping like shaved chocolate, finely chopped nuts, a contrasting color of chocolate drizzle, or raspberry dust, if desired.
- Chill coated chocolate truffles in the refrigerator until set. Store the white chocolate raspberry truffles in the refrigerator.