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Tuesday, November 20, 2007

White Chocolate Raspberry Truffle

White Chocolate Raspberry Truffle

For this, make a pound cake (Recipes for Pound Cake or Flavored Pound Cake). You can use a store bought cake if you choose

  1. Pound Cake ( or any vanilla cake)
  2. 1 Package Sugar Free White Chocolate Pudding ( I used instant)
  3. 1 Package Non Fat – Dry Milk (powder)
  4. 1 Cup Water
  5. 2 Pint Raspberries
  6. 1 Quart Heavy Cream
  7. 1/4 Cup of Sugar
  8. 1 Bar White Chocolate
You will need:
  1. Mixer
  2. Truffle Bowl or Pretty Glass dish
  3. 2 Medium Bowls
  1. Use Non Dairy Whipped Topping
  2. Use any flavor of pudding
  3. Use any berries
  1. Prepare the pudding using the dry powdered milk and 1 Cup of water.
  2. Mix on high until blended and chill for 30 minutes.
  3. In a large bowl, whip heavy cream on high, gradually adding sugar
  4. Best results come from chilling the beaters and the mixing bowl for twenty minutes prior to whipping cream.
  5. Starting with slices of pound cake, layer the cake, pudding, whipped cream and raspberries in the truffle bowl.
  6. Be sure and reserve a few raspberries for the top
  7. Using a grater, grate white chocolate bar to garnish the top.

Paula has done it again with this sumptuous desert. Easy to make, and white chocolate is a favorite of mine (though some of the commercial stuff is way too sweet!). Gets a two star for difficulty.

1 Fire Comments - Click To Post A Comment:

Anonymous said...

This is a trifle, not a truffle.