Berry Blast Chocolate Truffles
- serves 24
Simple truffles with a hint of raspberry.
8 oz white chocolate, chopped
1 oz pink coating chocolate (found at specialty cake stores or bulk stores)
½ cup unsalted butter
2 bag raspberry teaCoating
5 oz semi sweet chocolate, chopped and melted
1. Melt chocolates, butter and tea bags over a pot of barely simmering water, stirring until melted. Squeeze out tea bags gently and discard. Cool mixture to room temperature, then beat with a whisk to make a little fluffy, then cool in the fridge for about an hour before making truffles.
2. Cold hands are good for this task (run your hands under cold water for a minute, if needed). Spoon small teaspoonfuls of chocolate filling and roll into balls. Place on a baking tray and freeze for 30 minutes. Dip truffles in melted chocolate (using a toothpick) and place on a clean tray. Once the coating is set, dust with icing sugar or cocoa powder.Coating