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White chocolate raspberry cheesecake balls make a no-bake treat that's perfect for any get-together. Their creamy raspberry-flavored filling and smooth white chocolate coating create bite-sized goodies that look just as good as they taste.
Sweet and tangy delight
These cheesecake balls perfectly blend the sweetness of white chocolate with the tanginess of fresh raspberries. They're both fancy and simple to make, great for parties, as a homemade gift, or just when you want something special for yourself.
Key ingredients you'll need
To whip up these treats, grab 225g of softened cream cheese at room temp for that smooth texture. You'll need 30g of powdered sugar to gently sweeten everything. Don't forget a teaspoon of vanilla extract for that nice flavor background. Mix in 60g of mashed raspberries (or jam if you want it easier). For coating, use 170g of white chocolate. You can add a tablespoon of coconut oil if you want (it's optional) to make your coating extra shiny. Finish with some crushed freeze-dried raspberries on top for extra fruity flavor and pretty looks.
Step-by-step directions
First, mix the cream cheese with powdered sugar and vanilla till smooth. Gently fold in your mashed raspberries. Let it chill for 30 minutes. Scoop tablespoon-sized balls and put them on a tray lined with parchment paper. Freeze them for an hour until they're solid. Melt your white chocolate with coconut oil in the microwave, stirring every 20 seconds until it's all smooth. Dip each frozen ball into the melted white chocolate, making sure it's fully covered. Place them back on the parchment paper. While the coating's still wet, sprinkle some freeze-dried raspberry powder on top or drizzle with extra white chocolate. Chill for at least 30 minutes to set the coating.
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Tips for amazing results
Want a smoother filling? Try raspberry jam instead of fresh berries. Adding coconut oil to your melted white chocolate helps make a shiny, smooth coating. You can make these ahead of time too. They'll stay good in the fridge for up to 5 days, or you can freeze them for 3 months and enjoy whenever you get a craving.
Frequently Asked Questions
- → Pourquoi passer les bouchées au congélateur avant d'ajouter le chocolat ?
- Pour qu'elles restent bien formées quand vous les recouvrez. Une fois congelées, elles ne se déforment pas sous le chocolat chaud et sont faciles à manipuler.
- → Peut-on remplacer les framboises fraîches ?
- Oui, des framboises congelées peuvent faire l'affaire. Décongelez-les bien pour enlever l'humidité. Une confiture de framboise fonctionne aussi super bien.
- → Pourquoi mettre un peu d'huile de coco avec le chocolat ?
- Ça rend le chocolat plus fluide, facilite le nappage et lui donne une belle finition brillante. Il durcit aussi plus vite.
- → Comment garder ces bouchées fraîches ?
- Stockez-les dans un récipient hermétique au frigo et mangez-les sous 5 jours. Sinon, congelez-les pour les conserver jusqu'à 3 mois.
- → Les framboises séchées sont-elles obligatoires en déco ?
- Non, vous pouvez aussi décorer avec des copeaux de chocolat blanc ou des petites décorations sucrées. Les framboises séchées ajoutent juste une touche colorée et fruitée.