Ingredients
For the truffle center:
– 1/2 cup raspberry preserves
– 1 cup dark chocolate, finely chopped
– 3 tablespoons heavy cream
For the white chocolate shell:
– 2 cups white chocolate, finely chopped
– 1 tablespoon vegetable shortening
For the caramel drizzle:
– 1/4 cup caramel sauce
To finish:
– Freeze-dried raspberry powder for dusting
Directions
Warm the raspberry preserves slightly and strain to remove the seeds. Let cool. Melt the dark chocolate and heavy cream in a heat-proof bowl over a pot of simmering water, stirring until smooth. Remove from heat and stir in the raspberry preserves. Chill in the refrigerator until firm, about 1 hour. Once chilled, scoop out teaspoon-sized amounts of the mixture and roll into balls. Place on a baking sheet lined with parchment paper and freeze for 30 minutes. Melt the white chocolate and shortening together in the microwave in 20-second bursts, stirring until smooth. Using a fork, dip each frozen truffle into the melted white chocolate to coat completely, letting the excess chocolate drip off. Return to the parchment paper. Drizzle with caramel sauce and dust with freeze-dried raspberry powder. Chill until set.
Enjoy!
Prep Time: 25 minutes | Chill Time: 1 hour 30 minutes | Total Time: 1 hour 55 minutes | Kcal: 180 kcal | Servings: 24 truffles
