White Chocolate Raspberry Truffles

Ingredients

Raspberry Filling

• 2 cups fresh or frozen raspberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

Truffle Mixture

• 250 g white chocolate, chopped
• 120 ml heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Coating

• 300 g white chocolate, melted
• 2 tbsp freeze-dried raspberry pieces (optional, for decoration)

Instructions

1. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down.
2. Mix the cornstarch with the water and stir it into the raspberry mixture. Cook for 1–2 minutes until thickened. Let it cool completely.
3. Heat the heavy cream until it just begins to simmer. Pour it over the chopped white chocolate and let sit for 2 minutes.
4. Add the butter and vanilla, then stir until smooth.
5. Refrigerate the white chocolate mixture for about 1 hour, or until firm enough to scoop.
6. Scoop small portions, flatten each slightly, add a little raspberry filling in the center, and seal into balls.
7. Freeze the truffles for 20–30 minutes.
8. Dip each truffle in the melted white chocolate and place on parchment paper.
9. Sprinkle with freeze-dried raspberry pieces before the coating sets.
10. Chill until the chocolate is firm.