Raspberry and White Chocolate Truffles with Cornflake Crunch

A delicious white chocolate truffle hides a tart raspberry in the centre and gets covered with a delicious cornflake crunch.

Chocolate truffles are for those occasions where you want a delicious treat with minimal effort. With just chocolate and cream, you’re able to create a sphere of melt-in-your-mouth deliciousness.

But let’s face it, just a simple chocolate truffle may not cut it for your Valentine – we need to show we’re making an effort here!

Enter the white chocolate truffle 2.0, with a raspberry centre and a cornflake crunch on the outside.

Whilst white chocolate can be overly sweet, the counterbalance of tartness from the raspberry is an appropriate contrast. The cornflake crunch is something that is easy to produce, but really adds to the textural dimension of the truffle.

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FOR THE RASPBERRY AND WHITE CHOCOLATE TRUFFLE

• 300g white chocolate ( min 30% cocoa butter)
• 100ml whipping cream
• 12 fresh raspberries

METHOD

1. Heat the cream until it begins to simmer, but not boil.
2. Immediately pour over the white chocolate. Let it stand for a minute then stir until the chocolate is melted and everything is combined.
3. Let the ganache set in the fridge for a few hours until firm, but not rock hard.
4. Divide the ganache into 12 equal portions.
5. Flatten the ganache slightly, add a raspberry to the centre and fold the ganache around it to cover completely.
6. Roll into a ball and place in the fridge until set.
   

FOR THE CORNFLAKE CRUNCH

• 100g white chocolate, melted
• 1.5 tablespoons maple syrup
• 1.5 tablespoons golden syrup
• 1.5 tablespoons caster sugar
• 180g cornflakes
• 1/4 teaspoon flakey sea salt

METHOD

1. Preheat the oven to 200 degrees celcius. Place the maple syrup, golden syrup and sugar into a medium saucepan and heat until the sugar is melted.
2. Add in the cornflakes and salt and stir until fully combined.
3. Place the cornflakes on a greased and lined baking tray, and bake for 5 – 10 minutes until the syrup is bubbling around the nuts.
4. Remove from the oven and set aside to cool completely, before crushing into smaller pieces.
5. Dip the truffles in the melted white chocolate, then roll it around in the cornflakes and leave to dry, before serving.
   

Recipe by adventureswithsugar.com