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Prep Time: 300 Minutes Cook Time: 30 Minutes |
Ready In: 330 Minutes Servings: 2 |
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Sweet rasperry flavour bursts from the white chocolate that these truffles are enrobed in. Ingredients:
2/3 cup white chocolate chips |
2 tablespoons whipping cream |
1 tablespoon butter |
1 -2 drop red food coloring |
3 tablespoons raspberry jam |
2 tablespoons raspberry liqueur |
2/3 cup white chocolate chips |
1/4 cup pink chocolate chips (optional) |
Directions:
1. Heat first amount of chocolate chips, whipping cream, and butter in a saucepan on lowest heat, stirring often, until chips are almost melted.
2. Remove from heat and stir until smooth.
3. Add food colouring one drop at a time, stirring until mixture is light pink throughout.
4. Press jam through sieve into a bowl and discard seeds.
5. Add liquer and stir well into chocolate mixture.
6. Cover and chill for about 2 hours until firm enough to roll into balls.
7. Roll into balls and freeze on a waxed paper lined baking sheet for about 1 hour until firm.
8. Melt second amount of white chocolate chips and dip balls until entirely coated.
9. Place on same waxed paper lined baking sheet and let set for at least 1 hour.
10. If using, melt pink chocolate and spoon into a piping bag fitted with a small writing tip.
11. Drizzle pink chocolate in a decorative pattern over balls, if desired.
12. Let stand until set.
13. Enjoy!
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