Description

Looking to blow your friends away with something they cannot buy?  Here is your chance to wow them with the silky smooth center only found in heaven.  These truffles should be served fresh and only kept a few day due to their crème centers.

Servings: 18 Truffles

Ingredients

Shell Coating

•  12 Oz White Chocolate Coating
• 1 Tbls Coconut Oil

Raspberry Ganache

• 1 Swiss Milk  Chocolate Bar (Or Your Favorite Milk Chocolate Bar)
• 1 Tsp Coconut Oil
• 1 Tsp Heavy Whipping Cream
• 1 Tsp Vanilla
• 1 Tsp Dark Corn Syrup
• 2 Drops Raspberry Flavored Oil

Preparation

Shell Coating

1)      Melt half of the chocolate coating with ½ Tbls coconut oil in 30 second increments in the microwave.

2)      Pour into mold and drip off excess.  It is important to use a knife remove the excess on the flat surface of the mold top.

Raspberry Ganache

1)      In a 2 cup bowl, melt Coconut Oil in microwave.  Then, break up chocolate bar and coat in coconut oil and melt in 30 second increments.

2)      One ingredient at a time, add Whipping cream, vanilla, dark corn syrup and flavoring.  Mix until even in texture.

3)      Allow to set at room temperature then spoon syrup into the mold. Note that another easy method is to use a pipet bag where a small hole is cut at the bottom.  Then, fill each mold ¾ full with Ganache.

Shell Bottoms

1)      Melt remaining chocolate coating with ½ Tbls coconut oil in 30 second increments in the microwave.

2)      Pour into mold to fill 100% full.  It is important to use a knife remove the excess on the flat surface of the mold top.  That allows the truffles to have a flat bottom.

3)   Carefully push out of mold and prepare.

Serve or Refrigerate for future enjoyment!