Ingredients
Equipment
Method
How to Make White Chocolate Raspberry Truffles
- Gently wash your fresh raspberries in cold water, then pat them dry with a paper towel.
- In a bowl, lightly mash the raspberries using a fork.
- Combine the mashed raspberries with the powdered sugar and vanilla extract. Stir well and set aside.
- In a microwave-safe bowl, add the white chocolate and coconut oil. Heat in the microwave in 30-second intervals, stirring each time, until completely smooth.
- Allow the melted chocolate to cool slightly. Scoop about 1 tablespoon of the chocolate into the palm of your hand, flatten it, and place half a teaspoon of your raspberry filling in the center.
- Gently fold the edges of chocolate over the filling, rolling it into a perfect ball.
- Place the formed truffles on a parchment-lined baking sheet and chill in the refrigerator for about 30 minutes.
Nutrition
Notes
Optional: Dust with cocoa powder or additional powdered sugar for a beautiful finish. Use high-quality white chocolate for best flavor. Aim for a texture that releases juices but still retains pieces of raspberries for added dimension.
