White Chocolate Raspberry Truffles (Print Version)

# Ingredients:

→ Cheesecake Filling

01 - 8 ounces cream cheese, softened
02 - ¼ cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - ¼ cup fresh raspberries, mashed (or raspberry preserves)

→ Coating

05 - 1 cup white chocolate chips or melting wafers
06 - 1 tablespoon coconut oil or shortening (optional)

→ Garnish

07 - Freeze-dried raspberry powder or crushed freeze-dried raspberries

# Instructions:

01 - Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in mashed raspberries. Chill 30 minutes.
02 - Roll tablespoon-sized scoops into balls. Place on parchment-lined sheet.
03 - Freeze balls for 1 hour until firm.
04 - Melt white chocolate with coconut oil in microwave in 20-second intervals, stirring between each.
05 - Using fork or toothpick, dip frozen balls in melted chocolate. Let excess drip off.
06 - While chocolate is wet, sprinkle with raspberry powder or drizzle with extra white chocolate.
07 - Refrigerate at least 30 minutes until coating sets.

# Notes:

01 - Can be made ahead and stored in fridge up to 5 days
02 - Can substitute other berries or preserves
03 - Freezes well for up to 3 months

Back