WHITE CHOCOLATE RASPBERRY TRUFFLE RECIPES

Steps:

• In a microwave-safe bowl, add white chocolate, cream or condensed milk, vanilla extract.
• Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning. 
• Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to handle.
• Scoop out small portions of the mixture and shape into balls.
• Dip in melted white chocolate and toss some toppings before the chocolate sets (I did not use any toppings this time). 
• Place on a cookie tray lined with wax paper and let the chocolate set. 
• When the chocolate sets, you can drizzle some more melted white chocolate on top of each truffle. Enjoy!

Steps:

• Preheat the oven to 325 degrees F
• Grease and flour three 8 x 2 inch pans.
• *For this recipe, we recommend adding a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
• Remove 22 maraschino cherries from the jar and chop them finely. We will use these as the last step. Lightly blot with a paper towel. Save the additional cherries as well as the cherry juice (for brushing onto cake layers). We will also use additional slices in the filling.
• Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
• Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
• In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy
• Add the eggs one at a time, mixing after each until the yellow is blended in.
• Add the vanilla.
• Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
• Mix until just combined, do not over mix and do not mix above medium speed.
• Gently fold in the 22 finely chopped cherries.
• Pour batter into prepared pans and bake at 325 degrees F for 22-25 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
• Makes 6 cups of batter. Works well for cupcakes.
• Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
• Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
• Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
• Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
• Place the first white chocolate cherry cake layer on cake base or pedestal. Apply a layer of cherry juice using a pastry brush, then follow with a layer of white chocolate buttercream. Top with additional sliced cherries (to your liking).
• Add the second cake layer, brush with cherry juice, a layer of frosting, top with sliced cherries, and add the third layer. Brush with cherry juice, frost the cake as usual.
• I like to crumb coat (thin coat) my cakes and chill in the freezer for about 15 minutes before applying the final layer of frosting. I combed the frosting around the sides of the cake with a cake comb. I topped with chocolate curls that were created by running a vegetable peeler down the edge of the white chocolate bar. I chilled my curls in the freezer for five minutes before handing. I applied mine with a toothpick