Shelly's Recipe

RASPBERRY-WHITE CHOCOLATE TRUFFLES

Category: Candy

1/2 to 3/4 cup fresh raspberries
1/4 cup heavy whipping cream
12 oz. white chocolate, finely chopped
1/4 cup unsalted butter, cut up, softened
1 cup sliced almonds, toasted*
Powdered sugar

Place raspberries in medium fine-mesh strainer. With back of spoon, press raspberries through strainer into small bowl. Measure and reserve 3 tbsp of the raspberry puree. Let stand at warm room temperature until ready to use.

In heavy medium saucepan, heat cream over medium heat until hot but not boiling; remove from heat. Add chocolate; let stand 1 minute. Stir; return saucepan to low heat. Heat 1 minute or until chocolate is just melted, stirring constantly. Remove from heat. Stir in butter until butter melts and mixture is smooth. Stir in reserved 3 tbsp raspberry puree. Pour into medium bowl; press plastic wrap directly onto surface. Refrigerate overnight to firm mixture. (Mixture can be made up to 2 days ahead.)

Place almonds in small shallow bowl. Roll tsp-sized portions of the truffle mixture between palms of hands to form 3/4 inch balls. Roll in sliced almonds, pressing gently onto truffles. Place truffles on baking sheet; cover and refrigerate. Dust lightly with powdered sugar; place in small candy papers before serving.
(Truffles can be made up to 2 days ahead. Refrigerate in airtight container.) TIP *To toast almonds, place on baking sheet; bake at 350. for 5 to 10 minutes or until golden brown. Cool completely .About 3 dozen truffles