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White Chocolate Truffles With Raspberry Sauce

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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

Details

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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