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Indulge in a luscious cocoa experience with this delightful White Chocolate Raspberry Truffle Bomb. Encapsulated in a sleek white chocolate shell, this treat is more than just a hot cocoa—it's a decadent dessert cocooning a creamy cocoa blend, perfectly balanced by the brightness of tangy raspberries. Once it dissolves, it transforms an ordinary cup of milk into a smooth, flavorful, pink-tinged delight that will have you swooning. Perfect for cozy evenings, gifting, or just treating yourself to something special!
Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds, until smooth.
Pour the melted white chocolate into hemispherical silicone molds, swirling to coat the sides evenly. Place in the freezer for 10 minutes to harden.
While the chocolate shells are setting, crush the freeze-dried raspberries into a fine powder using a food processor.
In a mixing bowl, combine hot cocoa mix, raspberry powder, and a few drops of raspberry extract to taste.
Once the chocolate has set, carefully remove the shells from the molds.
Fill half of the chocolate shells with the cocoa-raspberry mix. Add a few marshmallows to each shell.
Carefully heat the edges of another chocolate shell and seal it over a filled shell, making a complete sphere.
Decorate the top of each truffle bomb with a drizzle of melted white chocolate and a sprinkle of freeze-dried raspberry powder for flair.
To enjoy, place the truffle bomb in a mug and pour steaming milk over it, watching it dissolve into a luxurious raspberry chocolate drink.
