white chocolate
1.25 cup
300 g
10.50 oz
9.90 fl oz
raspberry yoghurt
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
raspberry puree
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cocoa butter
1 tbsp
15 g
0.52 oz
0.50 fl oz
liquid invert sugar syrup
2 tbsp
30 g
1.05 oz
0.99 fl oz


  1. Place the chocolate callets in a cup. Melt it in the microwave in short pulses, stirring occasionally.
  2. Heat the raspberries, sugar and cocoa butter until boiling, strain from the seeds, and sieve well.
  3. Add the yogurt to the raspberries, and stir. Add to chocolate, and whip the mass with a blender.
  4. Put the mass in the fridge for 24 hours; then roll up the balls, and refrigerate for 8 hours.
  5. Dip the truffles in white chocolate, immediately dipping them into a cup of raspberry powder.

* optionally add 3g (0.10 oz) of balsamic sauce