Truffles are the perfect gift (if you’re able to part with them) for the chocolate lover in your life! I find myself spending entirely too much money there! Dangerously easy! This is a sponsored conversation written by me on behalf of International Delight. Using freeze dried fruit not only adds natural flavor and bright color, but it adds a tangy accent. Anyone would appreciate a bag of these! My favorite chocolates, especially at Christmas time, are See’s Candies. With 10 ounces of chocolate and only 1/3 cup cream it should firm up enough in the fridge to roll into a ball. A little bit of butter is also included because butter just makes everything better… creamier. Roll each ball between the palm of your hands until smooth. Did you put it in the fridge for 60-90 minutes? You can refrigerate or freeze the truffles to speed the cooling process along. In exchange for linking to Amazon.com, this site earns advertising fees. (It does come in a golden box, if that helps. One important note – Freeze-dried fruits are more common than you might think–they carry them at my local target, but you may have to ask the manager to point you in their direction! Drop the ball into the melted chocolate, gently push and roll it around with a fork, and then lift it out. These White Chocolate Raspberry Truffles may only have three ingredients, but they hit high numbers on the flavor scale! They did start to reset, but you can dip gobs in the chocolate. Immediately sprinkle with the freeze dried raspberries (if you wait, the chocolate will harden and they won't stick). to form the round, smooth shape. Prepare to ditch that store bought candy because for these you only need a microwave! Well, white chocolate of course. I want to make these truffles with every flavor of International Delight creamer! Notify me of follow-up comments by email. The melting wafers are perfect for candy making/dipping. With just 5 ingredients, make the most amazing melt-in-your-mouth White Chocolate Raspberry Truffles to delight in this holiday season. At least I’m getting my fruit in for the day, right?! sweets, but I balance it out In a 2 quart sauce pan, over medium heat, bring creamer to a simmer while stirring. Once the ganache mixture has cooled down, I use a small cookie scoop (about 1 Tbsp) and drop them onto a parchment or silpat lined tray. And for the final touch– freeze dried raspberries. Any helpful advice? Just sprinkle this on after each dipping and you’re done! Raspberries have a lovely berry flavor but are often a little tart which is perfectly remedied by chocolate! Notify me of follow-up comments by email. function ml_webform_success_2071276(){var r=ml_jQuery||jQuery;r(".ml-subscribe-form-2071276 .row-success").show(),r(".ml-subscribe-form-2071276 .row-form").hide()}. This adds extra raspberry flavor and ruby red color. These look wonderful! You can grab a few bars of your favorite from the candy aisle. You used Ghirardelli Chocolate BARS (not melting wafers) for the inside ganache? Make sure it’s good quality. They turned out amazing ! Mine never set up. Chocolate gets a bad rap of being hard or messy to work with, but making a ganache is the opposite, because there’s no need to temper the chocolate. Sorry, your blog cannot share posts by email. Repeat with remaining truffles. I’m so glad you enjoyed them, David! Allow to cool completely (you can speed this along by placing in the fridge for 30-90 minutes). Go grab your chocolate and International Delight Creamer (find it in a store near you!) This balances out the sweetness of the white chocolate, since it’s mostly made up of sugar! Simplicity creates some amazing things. [CDATA[ var ts=document.getElementById('ti-pixel-tracker'); var axel = Math.random() + ""; var num = axel * 1000000000000000000; var ti=document.createElement("img"); ti.style.display="none"; ti.src="https://tracking.tapinfluence.com/trk/65ojd/CL655/p.png?p=X6zXE" + String.fromCharCode(38) + "i=47spl" + String.fromCharCode(38) + "ord="+ num + String.fromCharCode(38) + "s=" + encodeURIComponent(document.referrer); ts.parentNode.replaceChild(ti,ts); JSON.stringify({"program_id":"6bad59e6-9628-11e6-873c-22000a66c666","post_id":"8714b1dc-9f85-11e6-a536-22000ac58bcc"}); // ]]> I found these easy to make and so delicious! Tap the fork over the bowl and scrape the bottom of the fork on the side of the bowl to let excess chocolate drip off and back into the bowl. Thanks for stopping by!! You’ll need white melting wafers for coating (found in the baking aisle) the soft ganache center. Follow International Delight for more recipes and holiday idea on Instagram, Facebook, Pinterest, and Twitter! White chocolate only contains cocoa butter, sugar, milk solids and flavorings. Serve at room temperature. I’m constantly buying nuts or flours and such. Macadamia creamer sounds amazing though! (and eating!) Reduce heat to low, add butter and chocolate and continue to stir until melted. Roll a couple more times to ensure powder is fully attached to chocolate. Just pulse the raspberries in the blender for a few seconds and you have a beautiful strong flavorful dust/sprinkle.
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