Ingredients
Method
- Step 1: Place 1 cup freeze-dried raspberries in a food processor or blender and pulse until they become fine powder with no large chunks remaining. Measure out ¾ cup of the raspberry powder for the filling and reserve remaining ¼ cup for decorating finished truffles.Step 2: Melt 4 oz white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. In a separate large bowl, beat softened cream cheese with electric mixer until fluffy, about 1 minute. Add melted white chocolate, ¾ cup raspberry powder, heavy cream, and vanilla extract, then beat on medium speed until mixture is completely smooth and uniform pink color with no white streaks.Step 3: Cover the bowl and refrigerate raspberry filling for 1-2 hours until firm enough to scoop and roll. The mixture should feel like thick frosting that holds its shape. If too soft, chill longer. If too hard to scoop, let sit at room temperature for 10 minutes.Step 4: Line a baking sheet with parchment paper. Use a small cookie scoop or tablespoon to portion filling into 20 equal pieces. Roll each portion between your palms into smooth balls, working quickly so body heat doesn't melt them. Place rolled balls on prepared baking sheet and freeze for 20 minutes until very firm. Cold truffles are easier to dip without falling apart.Step 5: Melt remaining 12 oz white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth and pourable. Remove truffles from freezer. Drop one truffle at a time into melted chocolate, use a fork to roll it until completely coated, then lift out and tap fork gently on bowl edge to remove excess chocolate. Place coated truffle back on parchment paper and immediately sprinkle with reserved raspberry powder before chocolate sets. Repeat with all truffles. Refrigerate for 15 minutes until coating hardens completely.
Notes
Nutrition Facts (per truffle): Carbs: 14g | Protein: 1g | Fat: 7g