Ingredients
Equipment
Method
Step-by-Step Instructions
- In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 15-second intervals, stirring in between until the mixture is completely melted and smooth.
- Sprinkle in the raspberry powder and stir until the color is even. Refrigerate for 10-15 minutes until firm.
- Portion the mixture into equal-sized balls, roughly 1 inch in diameter, and place on a parchment-lined baking sheet.
- In a separate bowl, melt the dark chocolate chips in 15-second increments, stirring until smooth.
- Dip each truffle into the melted dark chocolate, allowing excess to drip off and place back on the sheet.
- Chill in the refrigerator for about 10 minutes until the coating is set.
- Drizzle any remaining melted chocolate over the truffles for presentation, and sprinkle raspberry powder if desired.
Nutrition
Notes
Use high-quality chocolate for the best flavor, avoid using fresh raspberries, and properly chill the mixture to ensure the shape of the truffles.
