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Raspberry and white chocolate truffles

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Valentine’s truffles recipe

Impress your Valentine by making a batch of Pastry Chef Scott McLean’s raspberry and white chocolate truffles.

Valentine’s truffles

Makes 30

For the ganache:
300g white chocolate
100ml whipping cream
12ml honey
200ml whipping cream
100ml raspberry purée (available in supermarket or try making your own)

For the chocolate coating:
300g white chocolate, melted
3g cocoa butter
100g freeze-dried raspberries

Chef’s note: You’ll need to make the ganache the day before you want to make the truffles.

For the ganache:
1. Start by melting the white chocolate, whipping cream and honey in a plastic, heat-resistant bowl over a bain marie until smooth.
2. Add the whipping cream and raspberry purée and stir until combined.
3. Refrigerate for four hours.
4. Use an electric mixer to beat the ganache until thick (around 30 seconds) and then refrigerate until cold.
5. Once cold, use the larger end of a Parisienne scoop (melon baller) to make small balls of the ganache and freeze on a tray lined with greaseproof paper overnight (ensuring each ball is separate).

For the chocolate coating:
1. Melt the white chocolate and cocoa butter together in a plastic, heat-resistant bowl over a bain marie. Stir to gain a smooth consistency.
2. Spike each ball of ganache with a cocktail stick and dip into the white chocolate.
3. Roll in the freeze-dried raspberries.
4. Place in the fridge on a tray lined with greaseproof paper until set. The truffles will keep up to 3 days in the fridge, or you can keep them in the freezer and defrost when needed.

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