White Chocolate Raspberry Truffles


For the Inside:
10 ounces white chocolate, chopped (use good white chocolate bars like Lindt, Ghirardelli...)
1 1/2 tablespoons butter, diced
1/3 cup International Delight White Chocolate Raspberry Creamer
For the Coating:
6 ounces white melting wafers
2 tablespoons freeze dried raspberries


  • The Ganache center:
  • In a 2 quart sauce pan, over medium heat, bring creamer to a simmer while stirring. Reduce heat to low, add butter and chocolate and continue to stir until melted. Remove from heat and pour into a shallow bowl or pan. Allow to cool completely (you can speed this along by placing in the fridge for 30-90 minutes).
  • Use a small cookie scoop to portion the chocolate and then roll each into a ball and place on wax paper. Chocolate will melt a little from the heat of your hands so place back in the fridge for about 30 minutes or until firm again.
  • Blend freeze dried raspberries until finely crushed and place in a bowl.
  • Heat white melting wafers in a microwave proof bowl at half power and stir every 30 seconds until smooth.
  • Coating the Truffle:
  • Your chocolate balls should be firm again but not too cold. (If you left them in the fridge for hours you'll want to let them sit on the counter for about 30 minutes before coating or else the temperature will cause the coating to crack once it dries.)
  • Drop the ball into the melted chocolate, gently push and roll it around with a fork, and then lift it out. Tap the fork over the bowl and scrape the bottom of the fork on the side of the bowl to let excess chocolate drip off and back into the bowl. Use a tooth pick or another fork to help push the truffle off the fork and onto the wax paper. Immediately sprinkle with the freeze dried raspberries (if you wait, the chocolate will harden and they won't stick). Repeat with remaining truffles.
  • Truffles can be left at room temperature.

Source :

Related Posts

Post a comment

Subscribe Our Newsletter