Häagen-Dazs · Desserts
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White chocolate carries no cocoa solids, only cocoa butter, sugar and milk, so there's nothing bitter in the base anywhere. It needs something sharp and the raspberry ribbons are it. Raspberry earns the slot on two counts. It brings enough acid to cut a base with no edge of its own, and enough color to show against something this pale, which is more than most fruit manages on both. The truffles are the third element and the only soft one. A truffle is ganache, chocolate and cream rather than chocolate alone, so it stays yielding at freezer temperature where a solid chip would set hard.
