What do you do when you end up not only with about five pounds of white chocolate (when you only needed about half a pound and also find white chocolate to be little better than eating crayons) but also with bottles of prosecco (when you don’t really drink, and if you did, prosecco would be one of the last things you’d reach for)?
Too much white chocolate! And I was wrong. It wasn’t only 5 pounds but 5.5! Fuck! Incidentally I still have quite a lot of these and will make another batch of everyone’s favorite white chocolate macadamia cookies soon, even though my baking days are over… but as white chocolate goes, these are amazing. Thanks, Callebaut quality
You make white chocolate raspberry prosecco truffles. I saw a recipe online at the same time I was 1. stuck with these extraneous, and let’s face it, almost inappropriate amounts of ingredients, and 2. happened to be in a candy-making frenzy for handing over some homemade gifts to neighbors and people who stopped by in the post-holiday period.
So how did we get from there (see the oversized bag of white chocolate) to here (see below)? You can click the link above or follow the recipe below.
White chocolate raspberry prosecco truffles
1 cup raspberries
2 tablespoons sugar
1/2 cup prosecco
red food coloring
2 cups white chocolate (for truffles)
2 cups white chocolate (for dipping/coating)
edible gold glitter
Mix in saucepan on medium, cook 3-4 minutes. Reduce to low. Add ½ cup prosecco. Simmer 2 minutes. Strain to remove seeds. Return to pan, add one drop red food color. Cook 10 minutes ( you should end up with about 1/2 cup of liquid).
Put 2 cups white chocolate chips in a bowl. Pour the cooked raspberry prosecco mixture over the chips. Let this sit 2 minutes, and then whisk until smooth.
Put in freezer for an hour or two.
Remove from freezer and work quickly make 1 tablespoon-sized balls from the frozen mixture. Place balls on a parchment-lined baking sheet and freeze again, at least an hour.
When nearly ready to finish, melt 2 cups of white chocolate chips in a double boiler or microwave.
Using a toothpick, lift each frozen prosecco ball and dip in white chocolate and place on a wax paper lined baking sheet. Freeze 30 minutes.
Re-melt chocolate and put in piping bag. Remove toothpicks gently – 3 at a time, drizzle white choc over – and top each with edible gold glitter.
One of them cracked open and this is how it looked inside (somehow I think it could be less grey-lavender colored but my luck with red food coloring is lacking.
I can’t tell you how these taste, though, because I sure as hell wasn’t going to eat blobs of white chocolate and prosecco-tinged raspberry goo!