WHITE CHOCOLATE RASPBERRY TRUFFLES

Ingredients:

1 cup white chocolate (I used premium Selbourne brand white chocolate from Europe, but white chocolate chips will work)

5 Tablespoons butter

3 Tablespoons heavy cream

1 tsp – 2 teaspoons Raspberry extract

1 or 2 drops red food coloring, optional

White Sparkling Sugar, Pink Sparkling Sugar

Directions:

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.

Stir in extract and optional food coloring. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.

With a small  melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss in Sparkling Sugar to coat..

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

Ingredeitns

Melted and with food coloring

Ready to roll in sugar

Tools and materials for rolling

Rolling In Sugar