Raspberry and White Chocolate Truffles
Photography Sarah Tuck.
Pretty as a picture, these truffles are easy (if not a little messy!) to make. But you will be left with festive creamy white chocolate truffles with a raspberry pink chocolate centre – the perfect Christmas treat for white chocolate lovers.
INGREDIENTS
350 grams white chocolate, roughly chopped
80ml cream
1 tablespoon freeze-dried raspberry powder (I used Fresh-As brand)
375 grams white chocolate melts
large toothpicks or small skewers
candy snowflakes (or other decoration)
½ cup finely chopped pistachios
METHOD
Melt the first measure of white chocolate with the cream in a bowl set over a saucepan of simmering water – do not allow the base of the bowl to touch the water.
Once melted, whisk in the raspberry powder and scrape the mixture into a shallow container, then refrigerate.
Once cooled, scoop out teaspoonfuls of the mixture and roll into balls. Place the balls onto a plastic-wrap lined tray and freeze for 30 minutes.
Melt the white chocolate melts in bursts in the microwave, according to the packet instructions, or use the method described in the first step.
Remove the truffles from the freezer. Skewer them one by one and dip them in the melted white chocolate, twirling to coat then twirling again above the melted chocolate to remove any excess.
Sprinkle with snowflakes or pistachios (or leave plain) and stand upright in containers (I used shot glasses) until cool and hard. Makes 28-30.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.