Ingredients
Equipment
Method
Preparation Steps
- Blend the freeze dried raspberries into a fine powder and sieve out the seeds.
- Chop the white chocolate finely and melt in a heatproof bowl over simmering water or in the microwave.
- Heat the cream in a small saucepan until almost boiling, then remove from heat.
- Combine the hot cream with melted white chocolate to form a smooth ganache.
- Mix in the vanilla extract, raspberry powder, and salt until combined, then cool and refrigerate for at least an hour.
- Scoop a tablespoon of the mixture and roll into balls; place on a lined baking sheet and chill again.
- Melt the dark chocolate over simmering water, stirring until smooth.
- Dip each truffle into the melted chocolate using a fork, then transfer to parchment-lined baking sheet to set.
- Decorate with extra freeze dried raspberries, chopped pistachios, or cacao nibs before the chocolate sets.
Nutrition
Notes
These truffles are best enjoyed at room temperature for improved flavor and texture. Store in an airtight container in the fridge for up to two weeks.