White Chocolate and Raspberry Snowman Truffles
This is the recipe for the basic white chocolate and raspberry truffle mixture. How to turn your truffles into Snowman is detailed later in the blog post.
Ingredients
- 200 g White Chocolate
- 80 ml Double Cream
- 2 tsp Raspberry flavouring
- Desiccated coconut for decorating
Instructions
- Melt the chocolate in a bowl over a saucepan of boiling water.
- Add the cream to a seperate small saucepan and heat until it reaches boiling point.
- Quickly add the cream to the melted chocolate and whisk with a wire whisk until fully combined.
- Transfer the mixture to a small bowl, cover and refrigerate for at least an hour.
- This is the messy part! Use a spoon to scoop out some mixture and make into balls with your hands.
- Then decorate as you wish. You can simply roll them in some desiccated coconut and leave it that, or if you'd like to turn them into snowman truffles I go into more detail about how to decorate them later in the blog post.