Raspberry, white chocolate and Prosecco truffles

Since my last post, quite a lot has changed.

I’ve moved house – from lovely, sunny, beachy Cornwall, to flippin’-miles-from-any-seaside Guildford. And all because of a boy, I must be mad…

I’ve got a new job, which I started back in July, and *touch wood* it’s going pretty well so far.

My new job is exciting for many reasons, but not least because one aspect of it is editing and photographing recipes for a pastry chef. A Michelin starred pastry chef no less!

In preparation for the first set of recipes I had to edit, I spend many hours looking at a sample feature in ‘Cake Craft & Decoration’ magazine, which said recipes were destined for.

One of the featured recipes was these truffles, which really have everything. Chocolate, good. Raspberries, good. Prosecco, makes me slutty good.

As recipes go, this one looks easy, but is in fact hugely time consuming – from starting making these to actually eating them took five days! Ok, part of that was putting off the last stage for three evenings, but still.

It was worth the effort though, as they went down well with all my taste testers, and as I now work with a bunch of foodies I trust them to be harsh in their feedback!

If you have a bit of time on your hands and want to make a bit of an indulgent treat, I would definitely give these a go. And if you happen to be left with 700ml of Prosecco… well, it would be rude not to have a glass or two…

Raspberry, white chocolate and Prosecco truffles (from Cake Craft & Decoration)

For the truffles

  • 350g white chocolate
  • 50ml double cream
  • 15g butter
  • 50ml Prosecco
  • 1 tbsp freeze dried raspberries

To decorate

  • 200g white chocolate
  • 1 tbsp freeze dried raspberries

Melt the white chocolate, double cream and butter in a bain-marie or microwave and stir until melted. Add in the Prosecco, then whisk with an electric mixer until the mixture is smooth.

Crush the freeze dried raspberries in a pestle and mortar, then stir these through the truffle mix and chill in the fridge for at least 3 hours.

Once the mixture has set, spoon little balls of it onto a tray or plate – it should make about 30. Roll these between your hands to make them nice and round, then chill in the freezer. I found the mix to be quite soft (heavy handed with the Prosecco perhaps…) so I had to do this in stages, returning them to the fridge in-between.

When the truffles are really cold, melt the remaining white chocolate and crush the raspberries in preparation. To coat the truffles in the melted chocolate, I found it easiest to use two spoons to roll the truffles around in the chocolate. The original recipe says wear gloves and do it in your hands, but that sounds too messy to me.

To finish the truffles, place them on a sheet of baking paper and sprinkle a few of the raspberry bits on top of each before they start to set. Chill in the fridge, and serve cold.


13 thoughts on “Raspberry, white chocolate and Prosecco truffles

  1. As soon as I saw these in my blog feed I just knew. I’d be making them. They will be perfect for a present for one of my friends. And I hope things continue to go well with your new job/house/boy πŸ™‚

  2. Oh goodness gracious me – Guildford????? And there was me hoping we’d meet up at some cake event sometime soon so I could hear all about your adventures. Sounds like your adventures are continuing. Congratulations on the new job and boy! Don’t forget your blog though – want to hear all about it.

  3. Hi!
    This recipe looks amazing and I can’t wait to make them. Is it a typo that there are 2 lots of 50ml prosecco?
    Thank you

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