Raspberry White Chocolate Truffles
Sweet, fruity, and so easy to make! These Raspberry White Chocolate Truffles are the perfect treat to make during the holiday's. The best part? They're naturally gluten-free and just melt in your mouth with every bite. SO. GOOD.
- 2 cups white chocolate
- ¼ cup heavy cream
- 1 ½ Tablespoons corn syrup
- ⅓ cup raspberry jam
- 1 ½ Tablespoons raspberry liqueur
- 2 cups white chocolate, melted or tempered
In a microwave safe bowl, combine chocolate and cream.
Microwave on high power in 15 second increments, stirring after each, until melted and smooth.
Stir in corn syrup.
Fold in jam.
Gently mix in liqueur.
Pour into a small rectangular glass casserole dish.
Cover with plastic wrap.
Allow to cool completely at room temperature.
Refrigerate for 6-8 hours, until completely firm.
Line a sheet pan with parchment paper.
Use a 1-inch cookie scoop to portion candy onto prepared pan.
Cover and refrigerate until firm, about 1 hour.
Coat hands with powdered sugar, and roll candy into balls.
Cover and return to refrigerator.
Temper or melt chocolate.
Dip each ball into chocolate and place back on parchment-lined sheet pan.
Allow chocolate to set.
- Homemade or store-bought raspberry jam can be used.
- Your hands will need to have powdered sugar on your hands to roll the truffles.
- With this recipe, the freezer is your friend! If the ganache is ever too soft to work with, always put it in the freezer for 5-10 minutes.
- If your melted chocolate seems too thick, you can stir in small amounts of vegetable oil to loosen it.
- When dipping the ganache, you may need to remelt the chocolate.
Serving: 1 truffle | Calories: 160kcal | Carbohydrates: 19g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 25mg | Potassium: 75mg | Fiber: 1g | Sugar: 18g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg