3 Ingredient White Chocolate Raspberry Truffles
Ingredients
- 12 oz white chocolate chopped or high-quality chips
- ⅓ cup heavy cream
- ¼ cup raspberry preserves or seedless raspberry jam
Instructions
- Place chopped white chocolate in a dry heatproof bowl.
- Warm heavy cream over low heat until steaming, not boiling.
- Pour cream over chocolate; let sit 1–2 minutes, then stir until smooth.
- Stir in raspberry preserves until fully combined.
- Cover and refrigerate 1½–2 hours until firm enough to scoop.
- Line a baking sheet with parchment. Scoop and roll mixture into balls. Chill 30 minutes to set.
Notes
• Use high-quality white chocolate for smooth texture.
• Seedless preserves prevent a grainy center.
• Chill thoroughly before rolling for round, neat truffles.
• Keep hands clean to avoid sticking.
• Seedless preserves prevent a grainy center.
• Chill thoroughly before rolling for round, neat truffles.
• Keep hands clean to avoid sticking.