Ingredients
Scale
- 1 oz freeze-dried raspberries
- 6 oz white chocolate melting wafers
- 3 oz heavy cream
- 8 oz dark chocolate melting wafers
- Extra freeze-dried raspberries for decoration
Instructions
- Prepare raspberry powder by grinding freeze-dried raspberries in a food processor until fine. Mix with white chocolate melting wafers in a bowl.
- Heat heavy cream in a small saucepan over medium heat until it simmers (do not boil). Pour hot cream over the raspberry and white chocolate mixture and let it sit for a few minutes before stirring until combined.
- Refrigerate the mixture for 45 minutes to 1 hour until firm yet workable. Use an ice cream scoop to portion out and roll into balls.
- Place truffles on a parchment-lined baking sheet and refrigerate for another hour.
- Melt dark chocolate in a heat-proof bowl over simmering water, stirring until smooth. Dip each truffle into the melted chocolate using a fork, allowing excess to drip off before returning them to the baking sheet.
- Decorate with crushed freeze-dried raspberries and refrigerate for an additional 30 minutes to set.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle (15g)
- Calories: 70
- Sugar: 7g
- Sodium: 3mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg