Ingredients:

  • 1 cup (120 g) Fresh or Frozen Raspberries
  • 1 tablespoon (15 g) Granulated Sugar
  • 1/2 cup (120 ml) Heavy Whipping Cream (35% fat)
  • 2 tablespoons (28 g) Unsalted Butter, chilled and cubed
  • 8 oz (225 g) High-Quality White Chocolate, finely chopped
  • 1/2 teaspoon Vanilla Extract
  • Pinch of Fine Sea Salt
  • 1/2 cup (60 g) Powdered (Confectioners') Sugar, for coating
  • 1/2 cup (40 g) Finely Shredded, Unsweetened Coconut, for coating

Instructions:

  1. Prepare the Raspberry Reduction: Combine raspberries and granulated sugar in a small saucepan. Heat gently over medium heat until berries break down and release their juices (about 5 minutes).
  2. Strain the Purée: Press the cooked raspberry mixture through a fine-mesh sieve into a clean bowl, using the back of a spoon to extract as much smooth purée as possible (discard seeds). You need about 1/4 cup (60ml) of smooth purée.
  3. Heat the Cream: Pour the heavy cream into the saucepan and bring it just to a simmer over medium-low heat. Remove immediately from the heat.
  4. Melt the Chocolate: Place the finely chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to begin melting.
  5. Emulsify the Ganache: Gently stir the cream and chocolate mixture from the center outwards until completely smooth and glossy. Stir in the vanilla extract and salt.
  6. Incorporate Raspberry and Butter: Whisk in the strained raspberry purée until fully combined. Finally, mix in the cold cubes of butter one at a time until the ganache is completely emulsified and smooth.
  7. Chill the Ganache: Cover the surface of the ganache directly with plastic wrap (to prevent a skin forming). Refrigerate for a minimum of 4 hours, or until firm enough to scoop.
  8. Shape the Truffles: Line a baking sheet with parchment paper. Using a small scoop (about 1 teaspoon), portion out the chilled ganache and quickly roll the portions between your palms into neat balls. Return the shaped balls to the fridge for 15 minutes to firm up again.
  9. Coat the Truffles: Place your chosen coating (powdered sugar or coconut) in a shallow dish. Roll each chilled truffle in the coating until evenly covered.
  10. Final Chill: Store the finished Raspberry White Chocolate Truffles in an airtight container in the refrigerator until ready to serve.