Ingredients
Equipment
Method
Step-by-Step Instructions
- In a small saucepan, heat ½ cup of heavy cream over medium heat until it is warm but not boiling, about 3-4 minutes.
- Pour the hot cream over 1 cup of white chocolate chips placed in a mixing bowl and let it sit for 5 minutes.
- Stir the mixture until fully incorporated and glossy, then add 2 tablespoons of raspberry powder and blend well.
- Cover the bowl with plastic wrap and refrigerate the ganache for about 30 minutes, or until firm enough to handle.
- Using a small cookie scoop, portion out the ganache into 1-inch balls and place them on a parchment-lined baking sheet.
- Melt 1 cup of dark chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each truffle ball into the melted dark chocolate, ensuring they are completely coated before placing them on parchment.
- Refrigerate the coated truffles for about 15-20 minutes or until the chocolate has fully set.
- After setting, the truffles can be served immediately or stored in an airtight container in the fridge.
Nutrition
Notes
High-quality chocolate enhances flavor; refrigerate filling longer if too soft; experiment with coatings and add crunch with nuts or sprinkles.