These are Christmassy truffles, albeit rather loosely, although chocolate truffles are, quite frankly, for any time of the year in my book!
The filling is a soft white chocolate ganache, mixed with a fresh raspberry purée and pieces of dried raspberry. A little spiced port reduction (below) is added to the ganache before being coated in dark tempered chocolate.
Spiced Port Reduction:
This is essentially a simple variation on mulled wine, and it adds a subtle spice flavour to these truffles.
I heated about a glass of port with a couple of cinnamon sticks, a few cloves and just a little star anise until it just reaches boiling point. This is then left to cool to allow the flavours to infuse before being strained. The strained spiced port is then brought to the boil again and left to simmer until thicker and syrupy. Once cooled, a little of this reduction was mixed into the ganache before leaving it to set: taste as you go and add more if you want more of a spicy note.
You can just boil the port with the spices until it become syrupy but I found that allowing the spices to infuse in the port first gives a better depth of spiced flavour.
This ganache is firmer than one I would use to pour over cakes.
150ml double cream and 80g puréed & strained raspberries are mixed together and brought to the boil in a small pan. This is then poured over 400g chopped white chocolate, and stirred until the chocolate has melted. I then mixed in a couple of tablespoons of dried raspberry pieces for extra bursts of raspberry flavour.
The mixture is left in the fridge until it has set, after which time small spoonfuls can be rolled into balls and dipped in tempered chocolate.