Raspberry White Chocolate Truffles

white chocolate

raspberries

freeze dried raspberries

chocolate melting wafers

heavy whipping cream

Chambord

sugar

cornstarch

vanilla

Puree the raspberries then pass them through a fine mesh sieve to remove all seeds.

Add the sugar and cook until dissolved, then add the cornstarch slurry and cook until thickened. Cool completely.

Transfer the cooled puree to a piping bag (or ziptop bag), add a piece of parchment, and make little dollops slightly larger than a pea. Freeze.

Right before beginning the ganache, pulverize the freeze dried raspberries and sift to remove the seeds.

Heat heavy cream until hot and steaming, then add to the white chocolate. Sit for one minute, then stir until smooth.

Add the freeze-dried raspberry powder and stir again until completely incorporated. Refrigerate until very firm about 2 hours or up to 2 days.

Use a tablespoon-sized scoop to add dollops of raspberry ganache to a pan lined with parchment paper. Freeze for at least one hour, 2 or more is better.

Use the back of a chopstick (dip it in powdered sugar to prevent sticking) halfway down into each truffle and gently swirl it to create an opening.

Add the frozen pieces of raspberry puree to the center.

Use your fingers to pinch the tops closed, then roll the truffle in between your hands to seal and smooth it out. Return to the freezer for another 30 minutes to 1 hour.

Melt the dark chocolate wafers and allow them to cool until no longer hot, but still melted. Then add a truffle and flip it to coat completely.

Use two forks to lift the truffle and allow excess chocolate to fall off, then transfer to a new sheet pan lined with parchment paper.

Use the excess chocolate to add drizzles to the tops of the truffles.

Add some crumbles of freeze-dried raspberries to the top (while the chocolate is still wet) for extra color and flavor.