Description
A delightful dessert combining creamy white chocolate and tart fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 200 grams white chocolate, chopped
- 100 grams fresh raspberries (about 1 cup)
- 60 ml heavy cream (1/4 cup)
- 30 grams unsalted butter, at room temperature (2 tablespoons)
- 1 teaspoon vanilla extract
- 50 grams crushed graham crackers (about 1/2 cup)
- Pinch of salt (optional)
Instructions
- Prepare the raspberry filling by combining fresh raspberries and heavy cream in a saucepan over medium heat. Stir gently for 5-7 minutes until thickened, then cool.
- Melt the white chocolate in a heatproof bowl over simmering water or in the microwave in 20-second intervals until smooth.
- Fold half of the melted white chocolate into the cooled raspberry mixture until well combined.
- Chill the raspberry filling in the refrigerator for about 30 minutes until firm.
- Form small balls (about 1 inch in diameter) from the chilled filling and place them on a parchment-lined baking sheet.
- Dip each ball into the remaining melted white chocolate, coat thoroughly, and sprinkle with crushed graham crackers before returning to the baking sheet.
- Refrigerate the coated truffles for about 30 minutes until the chocolate is set.
Notes
- Use high-quality white chocolate for the best flavor.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Consider freezing truffles for longer storage, separating them with parchment paper.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: white chocolate, raspberry, truffles, dessert, easy recipe