Raspberry White Chocolate Truffles

Name: Raspberry White Chocolate Truffles
Prep time: 45 min
Yield: 15
Cuisine: American,
Ingredients: 1 pound white baking chocolate coarsely chopped; 1/2 cup heavy cream; 1 tsp McCormick® Raspberry Extract; 1 drop McCormick® Red Food Color; 1 package (14 oz) white confectionary coating wafers such as Wilton® Candy Melts®

Rich and creamy with a hint of raspberry, these truffles are perfect of Valentine's Day, wedding favors and Christmas. For gift-giving, present them in mini foil or paper baking cups. Photo credit: Katie Goodman from Good Life Eats.

45m

PREP TIME

341

CALORIES

5

INGREDIENTS

Servings: 15 (2 truffles)

Ingredients

Step1
1 pound white baking chocolate, coarsely chopped
1/2 cup heavy cream
1 teaspoon McCormick® Raspberry Extract With Other Natural Flavors
1 drop McCormick® Red Food Color
1 package (14 ounces) white confectionary coating wafers, such as Wilton® Candy Melts®

KEY PRODUCTS

INSTRUCTIONS

1 Place chocolate in large heatproof bowl. Set aside. Bring cream just to boil in small saucepan on medium heat. Pour over chocolate in bowl. Let stand 2 minutes. Stir until chocolate is melted. Add raspberry flavor and food color; stir until well blended.
2 Refrigerate 1 hour or until truffle mixture is firm enough to handle.
3 Shape truffle mixture into 1-inch balls with a small (1-inch) cookie scoop or melon baller. Place on wax paper-lined tray. Roll truffles into round balls with hands. (If truffle mixture softens, return to refrigerator for 15 to 20 minutes or until firm.) Refrigerate truffles until ready to coat.
4 Melt coating wafers as directed on package. Using a fork, dip 1 truffle at a time into the melted coating. Tap back of fork 2 or 3 times against edge of dish to allow excess coating to drip off. Place truffle on wax paper-lined tray. Let stand 1 hour or until coating is set. Store truffles between layers of wax paper in airtight container.