Raspberry and white chocolate truffles piled with rose petals, a few halved to show their pink raspberry centres

Desserts

Raspberry and White Chocolate Truffles with Cornflake Crunch

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

Jump to recipe
A plate of raspberry and white chocolate truffles with cornflake crunch, some cut open to reveal the raspberry inside A truffle lifted out of melted white chocolate, dripping back into the bowl

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.

Melted white chocolate, cornflake crunch and plain truffle centres laid out among rose petals
Plain white chocolate truffle centres beside a bowl of cornflake crunch, from above A chocolate-dipped truffle being rolled in cornflake crunch

The recipe

Raspberry and White Chocolate Truffles with Cornflake Crunch

adventureswithsugar.com/raspberry-and-white-chocolate-truffles-with-cornflake-crunch/

Method

Method: raspberry and white chocolate truffles

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

Method: cornflake crunch

  1. Make the syrup: Preheat the oven to 200˚ Celsius. Place the maple syrup, golden syrup and sugar into a medium saucepan and heat until the sugar is melted.
  2. Coat the cornflakes: Add in the cornflakes and salt and stir until fully combined.
  3. Bake: 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. Cool and crush: Remove from the oven and set aside to cool completely, before crushing into smaller pieces.
  5. Coat the truffles: Dip the truffles in the melted white chocolate, then roll it around in the cornflakes and leave to dry, before serving.
Raspberry and white chocolate truffles with cornflake crunch from above, halved to show the raspberry A truffle centre being dipped into melted white chocolate

Recipe by adventureswithsugar.com

Comments

No comments yet.

Leave a comment

Comments are read before they appear, and links aren’t allowed.