Ingredients
- 3.5 oz White Chocolate
- 3.5 oz Heavy Whipping Cream
- 3.5 oz Combination of Dried Cranberries and Yellow Raisins
- 1 oz Powdered Sugar
Instructions
- Pour some water into a pot.
- Add the whipping cream and the chopped chocolate to a small saucepan, and place the saucepan in the pot.
- Melt the chocolate over low heat, stirring continuously.
- Add the powdered sugar and stir.
- Let the mixture cool down.
- Chop the dried fruits.
- Add the fruits to the chocolate mixture and stir well.
- Cover the recipient and refrigerate for at least 30 minutes.
- Divide the mixture between 20-25 truffle papers and keep in the fridge before serving.
Everybody loves chocolate: dark, with milk, with mint, with strawberries, with hazelnuts, without hazelnuts, with chili, and in about any possible combination. But what about white chocolate? Why do we forget about it? It is true that it doesn't contain cocoa, but it has a lot of cocoa butter which is also delicious and beneficial for our health.
To tell you the truth, my daughter prefers white chocolate (she hates cocoa – kind of weird, but that's her choice). So I prepared these bites for her. And she said she liked them very much and asked for a second round.
They resemble truffles but I couldn't call them like that because they didn't look as good as I wished. So I called them “bites”. If you want to make them good looking, you should add more chocolate or butter and I will probably do it next time. I will explain more about the ingredients below in the article.
If you have a double boiler, melt the chocolate together with the whipping cream. If not, pour some water into a pot and heat it. Add the chocolate and the whipping cream in a saucepan and place the saucepan in the pot. Keep stirring until the chocolate melts.
When the chocolate is melted, add the powdered sugar and stir again until you get a homogeneous mixture. Remove from heat and set aside to cool down.
If you use this ratio for the ingredients you will get a liquid mixture which will harden in the fridge but not totally, meaning you won't be able to shape small balls. In case you want to do this, add 2 oz butter and melt it together with the chocolate and whipping cream. Or you may replace the butter with coconut oil or even cocoa butter. Once the butter hardens in the fridge you can shape the truffles.
Meanwhile roughly chop the dried fruits. You don't need to cut them finely unless you want to. I prefer like this because you can feel the taste better. I have chosen cranberries and yellow raisins because I had them at hand and their colors make a beautiful contrast with the white chocolate. But you may choose whatever you like: dates, figs, dried apricots, dried peaches, and many others. Even coconut flakes would be a good choice.
When the mixture is colder, add the fruits and stir well to distribute evenly. Transfer the saucepan to the fridge and keep it there for at least 30 minutes.
Use a spoon to divide the mixture between 20-25 truffle papers and take them back to the fridge. Refrigerate until you are ready to serve.
Enjoy!
Ingredients
- 3.5 oz White Chocolate
- 3.5 oz Heavy Whipping Cream
- 3.5 oz Combination of Dried Cranberries and Yellow Raisins
- 1 oz Powdered Sugar
Instructions
- Pour some water into a pot.
- Add the whipping cream and the chopped chocolate to a small saucepan, and place the saucepan in the pot.
- Melt the chocolate over low heat, stirring continuously.
- Add the powdered sugar and stir.
- Let the mixture cool down.
- Chop the dried fruits.
- Add the fruits to the chocolate mixture and stir well.
- Cover the recipient and refrigerate for at least 30 minutes.
- Divide the mixture between 20-25 truffle papers and keep in the fridge before serving.
Quick & Easy Chocolate Mousse with Cream and Raspberries
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