White Chocolate Truffles With Raspberry Sauce

White Chocolate Truffles With Raspberry Sauce
White Chocolate Truffles With Raspberry Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 20

    ounces white chocolate, divided use

  • 8

    ounces light cream cheese, softened at room temperature

  • 1

    teaspoon vanilla extract

  • 10

    ounces unsweetened frozen raspberries, thawed

  • 1/4

    cup confectioners’ sugar

Directions

Melt 8 ounces of the chocolate in the microwave, double boiler or bowl over a saucepan of simmering water. Set aside. Beat the cream cheese and vanilla together in a mixing bowl until smooth and creamy. Beat in the melted chocolate. Transfer the bowl to the refrigerator and chill until firm, about 30 minutes. Cover a baking sheet with parchment or wax paper. Shape the cream-cheese mixture into 36 balls and transfer the balls to the prepared pan. Melt the remaining 12 ounces of chocolate in the microwave, double boiler or bowl over a saucepan of simmering water. Spear each cream-cheese ball with a wooden pick or fork and immerse the balls in the melted chocolate. Return the chocolate-coated balls to the prepared pan and refrigerate until firm, about 1 hour. Meanwhile, combine raspberries and confectioners’ sugar in a small saucepan. Set the pan over medium heat and bring to a simmer. Simmer for 5 to 7 minutes, until the raspberries break down and the sauce thickens. Serve the truffles with the raspberry sauce on the side. Makes 36 truffles.

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