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
Preparation
Step 1
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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