ADVERTISEMENT
If using fresh raspberries, puree them by blending the raspberries in a food processor. Strain the puree through a fine mesh sieve to remove the seeds. You should have about 50g of smooth raspberry puree.
Melt the White Chocolate:
In a heatproof bowl, melt the white chocolate over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring until completely melted and smooth.
Make the Ganache:
In a separate saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the melted white chocolate and stir gently to combine.
Add the raspberry puree, vanilla extract, and a pinch of salt to the mixture. Stir until the ganache is smooth and well combined. The raspberry puree will add a subtle tang and vibrant color to the truffle filling.
Chill the Ganache:
Allow the ganache to cool slightly before placing it in the refrigerator. Let it chill for 2-3 hours, or until it becomes firm enough to scoop into balls.
Form the Truffles:
Once the ganache has set, use a melon baller or spoon to scoop out small portions of the ganache. Roll each portion between your hands to form a smooth ball.
Coat the Truffles:
Roll the truffles in cocoa powder or finely chopped white chocolate to coat them. This adds texture and enhances the flavor of the truffles.
Serve:
Place the finished truffles on a tray lined with parchment paper and refrigerate them until ready to serve. These truffles are best served chilled and will melt beautifully in your mouth.
Serving and Storage Tips:
ADVERTISEMENT
