White Chocolate Raspberry Truffles
Add some variety and color to your truffle inventory by making these red and white delights.
International Delight White Chocolate Raspberry Creamer
White Melting Wafers Of Candy Coating
Freeze Dried Raspberries
In a medium sauce pan, bring creamer to simmer while stirring. When it bubbles, reduce heat to low.
Add butter and white chocolate chunks to creamer, stirring until melted.
Remove from heat and pour mixture into a shallow bowl or pan. Allow to cool completely at room temperature or refrigerate for 30 minutes.
Use a tablespoon or small cookie scoop to portion truffles and roll each into a ball. Place on wax paper. When truffles are completed, chill for 30 minutes or until firm.
Place freeze-dried raspberries in food processor and blend until finely chopped. Place in a shallow bowl.
Heat candy coating in a microwave-proof bowl at half power and stir every 30 seconds until melted and smooth.
Drop chilled truffles into melted chocolate and roll it gently with a fork. Lift out and allow excess chocolate to drip back into bowl. Place truffle on wax paper.
Sprinkle immediately with raspberries. Repeat step 8 and 9 for remaining truffles. Truffles can be stored at room temperature.