Raspberry and white chocolate truffles
A recipe from the Good Food collection.
Ingredients
500g white chocolate, roughly chopped
125 ml (½ cup) thick cream
1 tablespoon finely grated lemon zest
24 raspberries
icing sugar, sifted, for dusting
Method
Step 1
Place half the chocolate in a heatproof bowl. Combine the cream and lemon zest in a small saucepan over medium heat and bring almost to the boil. Remove from the heat and swirl the pan to mix well. Pour the cream mixture over the chocolate and stir until the chocolate has melted. Place the bowl over a saucepan of simmering water if the chocolate does not melt completely. Allow to cool to room temperature, then place in the refrigerator for 3 hours, or until set but still pliable.
Step 2
Line a tray with baking paper. Working quickly, flatten a tablespoon of the chocolate mixture in the palm of your hands. Place a raspberry in the centre, wrap the chocolate around it and roll it into a ball. Transfer to the prepared tray. Repeat, using all of the mixture. Return to the refrigerator for 1 hour.
Step 3
Meanwhile, place the remaining chocolate in a heatproof bowl. Half fill a saucepan with water, bring to the boil and remove from the heat. Sit the bowl over the saucepan, making sure the base of the bowl doesn't touch the water. Stand, stirring occasionally, until the chocolate has melted. Remove the bowl from the saucepan.
Step 4
Dip the balls, one by one, in the melted chocolate and roll until they are completely covered. Use two small spoons to remove each ball from the chocolate and return to the tray. Repeat until all the balls are coated in chocolate. Transfer to the refrigerator for 1 hour to set. Dust with the icing sugar and serve.
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