RASPBERRY WHITE CHOCOLATE TRUFFLES

I'm sure by now you all know I'm partial to a good ol' cookie truffle. We've had oreo truffles, peanut butter oreo truffles [I know, properly pushed the boat out there], and now an even more revolutionary variation on a theme.

Ready?

WHITECHOCOLATECOOKIERASPBERRYTRUFFLES

Wait, was that too fast? Okay well, I've had these on my mind for a while now, wondering whether [and willing that] using fruit and different biscuits would make for a good cookie truffle. I mean, can you really trump an oreo?

Of course not.

But these come pretty close. They're much more mousse-like in texture, more truffle-y than the oreo version and altogether more dainty and decadent to look at.

What I love even more is that these could tie in with any fundraising you might be planning to take part in for Breast Cancer Research's Wear it Pink day at the end of October. I only realised after making them, through reading Zoe's post, that the date is coming up fast, so perhaps if you're organising coffee mornings or bake sale's as part of the Wear It Pink fundraiser, these could feature as a cheap but cheerful way to raise money for a good cause.

Now, onto the messy stuff. Prepare yourself for crumbs, drips and drizzles. Just click on the link below!

I used white chocolate fingers, purely because they were on special offer [god love 'em] but I'm sure these would work just as well with some white chocolate cookies [I've been informed that M&S have some delish ones, and remember, you want them to be hard like biscuits, not gooey like American cookies!] or even oreo's if you wanted a richer taste [although obviously you won't get an intense pink colour for the filling that way!].

Place all of the biscuits into a blender and blitz on the highest speed until broken down to crumbs. 

Add the raspberries and cream cheese and continue to blitz until smooth and deliciously pink!

Now drop spoonfuls of the mixture onto a lined baking tray [that can be placed into the freezer]. You'll find that the mixture is really quite liquid, so I found the best method was to use two teaspoons to form truffle-like spheres.

Put the tray of truffle centres into the freezer for a good half an hour [or even longer if you can].

Just before you plan to remove them, break up the chocolate and melt. White chocolate is notoriously heat-sensitive, so just be careful if using a microwave that you don't overheat it. If like me you prefer the bain marie method, you'll find yourself waiting a long time for all of the solids to melt. I'm afraid that here it really is a case of patience being a virtue [although I'm not sure anything is virtuous where chocolate is concerned!].

Now take your truffles from the freezer and drop each one into the chocolate individually. Coat well and allow any drips to fall off before placing back on the tray. You should plan to be left with a little chocolate for decoration.

Add a couple of drops of red food colouring to the remaining melted chocolate and drizzle over the coated truffles. Now simply place in a cool, dry place to solidify before transferring to the fridge to harden completely.

And remember, if you want to do something as part of Breast Cancer's Wear It Pink Day, from clothing to cookies, just click here to find out how.

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