Raspberry, White Chocolate and Pistachio Truffles

Raspberry, White Chocolate and Pistachio Truffles Recipe

Ingredients (make approximately 2 dozen truffles depending on the fruit size)

1 punnet raspberries* (about 125g)

50g finely chopped pistachios

100g white chocolate**

1. Line a tray with baking paper. Prepare a little station around it with your raspberries (washed then patted dry) in a bowl or on a plate and ground pistachios on a separate plate.

2. Put the white chocolate in a baking bowl and melt it using a double boiler (or bain marie method). Let it cool for 2 to 3 minutes before dipping the fruit in it.

3. Using your fingers or a toothpick if you prefer a clean job, dip the raspberries delicately in the white chocolate then roll in the ground pistachios. Put on the lined tray to cool down completely. It will set at room temperature but for it to be ready faster, put the tray in the fridge for at least 30 minutes.

Serve and eat those delicious fresh bites on the same day you make them.

Notes:

* It is preferable in this recipe to use really fresh and firm raspberries.

** I used good quality Belgian white chocolate. Be careful when choosing one as a lot of the ones found in supermarkets have a lot of sugar and almost zero cocoa (sometimes none...) meaning it will not be great for melting (and taste obviously).

Bon appétit!