White Chocolate Truffles with Raspberry
Raspberries provide fiber and vitamin C, while a small portion helps keep the white chocolate carbohydrates in check. Raspberry purée gives the ganache a bright flavor and a firm, creamy texture. Keep the truffles in a covered container in the refrigerator.
Blend fresh raspberries (80 g) and press them through a fine sieve to obtain about 40 g of purée. If the purée is watery, reduce it without allulose for 4–5 minutes until slightly thickened.
Add the allulose (10 g), bring the purée to a boil, and remove it from the heat.
Cool the purée for 3–5 minutes, until warm.
Melt the sugar-free white chocolate (115 g) with the coconut oil (10 g) over a water bath until smooth. Add the warm raspberry purée and xanthan gum (0.2 g), then blend until the ganache is smooth.
Cover the ganache surface and chill in the refrigerator for 6–8 hours, until firm. Put on gloves, portion it into pieces of about 17–18 g, and shape them into round truffles. Store the truffles in a covered container in the refrigerator. The batch makes about 9 truffles.
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