WHITE CHOCOLATE RASPBERRY TRUFFLE ICE CREAM 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:

• Cut parchment paper and foil into 3 five inch squares each. Place the parchment on top of the foil.
• Place 3 inch baking rings on top of the parchment and bring the parchment and foil up over the sides of the rings to create a pan. Brush the parchment and the rings with butter and dust very lightly with flour or cocoa powder.
• Heat your oven to 350 degrees F.
• Place the melted butter and chopped chocolate in a bowl and microwave for about 60 to 90 minutes. Stir until smooth. Add the Kahlua and whisk.
• In a small bowl, add the egg, egg yolk, and sugar and beat with a hand mixer on high for about 5 minutes, until tripled in size.
• Add 1/4 of the egg mixture to the chocolate mixture and stir.
• Fold all of the chocolate mixture into the egg mixture and then divide the mixture among the three prepared baking rings placed on a baking sheet.
• Bake the cakes for 20 minutes. Remove the pan from the oven and let rest for 10 minutes in the rings on a wire rack.
• Remove the cakes from the rings and onto a wire rack to cool completely.
• Place the confectioner's sugar, unsweetened cocoa powder, and instant espresso powder in a small bowl.
• Gradually whisk in the whipping cream.
• Whip with a hand mixer until you have stiff peaks, about 1 minute.