↞ recipe box start page
Category: Candy
Prep Time: Cook Time: Total Time:
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
view more member recipes
RASPBERRY-WHITE CHOCOLATE TRUFFLES
view my recipes
print
save
Category: Candy
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate-raspberry Truffles
by sgre52160
1/2 cup whipping cream 12 oz bittersweet or semisweet chocolate, finely chopped 1 tbsp framboise or other raspberry liqueur 1/4 cup raspberry jam, melted and strained About 1/4 cup unsweetened coc
by sgre52160
1/2 cup whipping cream 12 oz bittersweet or semisweet chocolate, finely chopped 1 tbsp framboise or other raspberry liqueur 1/4 cup raspberry jam, melted and strained About 1/4 cup unsweetened coc
Raspberry White Chocolate Cake With White Chocolate Cream Cheese Frosting
by sgre52160
6 oz white baking chocolate 1 stick butter 1 pkg white cake mix 1 cup milk 3 eggs 1 tbsp raspberry extract 2 to 3 drops red food coloring 1 cup fresh raspberries, optional Microwave w
by sgre52160
6 oz white baking chocolate 1 stick butter 1 pkg white cake mix 1 cup milk 3 eggs 1 tbsp raspberry extract 2 to 3 drops red food coloring 1 cup fresh raspberries, optional Microwave w
White-chocolate Truffles
by sgre52160
1/3 cup heavy cream 1 tsp fresh grated lemon rind 8 oz white chocolate, chopped 1 tsp unsalted butter 1/2 tsp vanilla 1/3 cup confectioners sugar OR 12 oz white chocolate, melted for coati
by sgre52160
1/3 cup heavy cream 1 tsp fresh grated lemon rind 8 oz white chocolate, chopped 1 tsp unsalted butter 1/2 tsp vanilla 1/3 cup confectioners sugar OR 12 oz white chocolate, melted for coati
White Chocolate Frangelico Truffles
by sgre52160
8 ounces high quality white chocolate, coarsely chopped 1/4 cup butter 1/2 cup sifted confectioners sugar 1 egg yolk 2 tablespoons Frangelico 1 cup chopped hazelnuts Melt chocolate and butter
by sgre52160
8 ounces high quality white chocolate, coarsely chopped 1/4 cup butter 1/2 cup sifted confectioners sugar 1 egg yolk 2 tablespoons Frangelico 1 cup chopped hazelnuts Melt chocolate and butter
Toasted Almond White Chocolate Truffles
by sgre52160
1 1/2 cups white chocolate chips 1/2 cup heavy cream 1 cup almonds, toasted and finely chopped 1 Tbsp almond liqueur Confectioners sugar for dusting In a double boiler over simmering water, mel
by sgre52160
1 1/2 cups white chocolate chips 1/2 cup heavy cream 1 cup almonds, toasted and finely chopped 1 Tbsp almond liqueur Confectioners sugar for dusting In a double boiler over simmering water, mel
view more member recipes
related CDKitchen recipes
Chocolate Fudge Truffles
Chocolate Truffle Filling
Chocolate Pasta Fruit Sauce
Crustless Chocolate Raspberry Cheesecake
Chocolate Raspberry Truffles
Macadamia Nut Raspberry and White Chocolate Chip Cookies
Christmas Tree Truffles
White Chocolate Raspberry Cake
Chili-Chocolate Truffles
Chocolate Raspberry Cream Crepes