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Recipe by Faigy Grossman

White Chocolate Raspberry Truffles

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White Chocolate Raspberry Truffles
Dairy Dairy
Easy Easy
15 Servings
Allergens

Contains

- Dairy - Gluten - Wheat
2 Hours, 30 Minutes
Diets
- Vegetarian - Pescatarian

The terrific combination of white chocolate and raspberry is mouthwatering! In this case, impressive doesn’t have to be difficult.

 

Yields 3–4 dozen

Ingredients

Main ingredients

  • 1 cup cream cheese, softened

  • 1 cup semisweet white chocolate chips, melted

  • 1/4 teaspoon oil

  • 1 and 1/2 cups crushed vanilla cookies

Directions

Prepare the Truffles

1.

In a small bowl, beat cream cheese until smooth.

2.

Melt chocolate chips with oil in microwave or small saucepan. Beat in the melted chocolate chips, cookie crumbs, and preserves. Chill until firm enough to shape, about three to four hours.

3.

Shape into one-inch (two- and- a- half-centimeter) balls and freeze until firm.

4.

Place decorating bar into double boiler or in microwave to melt. Dip truffles into chocolate until evenly coated. Press decorative flowers in center of each truffle before chocolate hardens.

5.

Place on baking sheet. Store in an airtight container in the refrigerator.

Notes:

These truffles freeze well.

Credits

Photography by Dan Engongoro

Recipe tags

faigy grossman mishloach manos mishloach manot raspberry shalach manos shalach manot truffles white chocolate
White Chocolate Raspberry Truffles

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