This year, I treated my husband’s coworkers with some homemade truffles and chocolate dipped strawberries. The winner were the white chocolate berry almond truffles, which were lovingly made with white chocolate, dried mixed berries, and crunchy almonds.
These gorgeous truffles can be easily made at home, and decorated with fancy sprinkles; perfect for Weddings, Valentine’s Day, Mother’s Day, or any special occasion that calls for them.
WHY YOU’LL LOVE THIS RECIPE
- Only seven ingredients
- Rich white chocolate
- Tangy, sweet mixed berries
- Delicious, crunchy almonds
The heart of these truffles is the white chocolate ganache at the center, rolled with dried strawberries, raspberries, and blueberries. In my household, berries are king, so we stuffed these truffles with the glorious fruit.
Freeze dried berries in particular were used so that the truffles would have a longer shelf life (one to two weeks). Fresh berries would leak and made it difficult for the truffles to keep their shape.
To make these truffles, you would first create a white chocolate ganache base. The freeze dried berries would be mixed into the ganache and hand molded into spheres. The spheres are then dipped into melted white chocolate and rolled in crushed almonds and sprinkles.
If you do not like almonds, you can also use crushed macadamia nuts or pistachios.
MORE RECIPES LIKE THIS
TAG US! Let us know if you try it! Comment and rate! We love seeing your dishes, so tag your photo with #homestylealchemy on Instagram!
Small sauce pan
Two medium mixing bowls
Mini cupcake liners
White Chocolate Berry Almond Truffles
- 1/4 cup (60ml) heavy cream
- 2 1/4 cups (400g) white chocolate chips
- 2 oz (60g) freeze dried mixed berries
- 1/4 tsp vanilla extract
- 1 cup (200g) white chocolate melting wafers
- 1 cup (100g) toasted almonds, crushed
- 1/2 cup (50g) sprinkles, optional
Make the truffle filling
In a small sauce pan, heat the heavy cream until it comes to a simmer. Once it does, turn off the heat and add the white chocolate chips.
Stir the chocolate chips and heavy cream with a rubber spatula until the white chocolate and heavy cream have been fully incorporated. Stir in the vanilla extract.
Place the white chocolate filling into a large mixing bowl. Add the freeze dried mixed berries and mix. Allow the filling to cool in the freezer for fifteen to thirty minutes or until the filling is cool and malleable.
Take the filling out of the freezer. Place ten to twelve tablespoon sized dollops of truffle filling onto a baking sheet of parchment paper (you may make more truffles if you have additional filling). Place the baking sheet into the freezer for 1 hour.
Dip the truffles
Take the truffle filling out of the freezer. Using your hands, roll each dollop into a ball. Place the truffles back into the freezer.
Using a double boiler or microwave, melt the white chocolate baking chips according to the directions on the package, or in 15 to 30 second spurts in a heat-safe container.
Set up two medium mixing bowls and a plate on a clean counter. Place the melted chocolate in one bowl, and the crushed almonds and sprinkles in the second bowl.
Take the truffle filling out of the freezer. Using your hands (gloves are recommended), dip each truffle into the white chocolate, coating it completely, then dip the truffle into the almonds.
Using your hands, roll the truffle into a ball and ensure it is completely covered by the almonds.
Place the truffle onto the clean plate. Repeat this process until ten to twelve truffles have been formed. There may be extras depending on how large your tablespoon dollops were.
To decorate, place each truffle into a mini cupcake liner. Keep truffles refrigerated for up to two weeks.