Raspberry White Truffles (Print Version)

# Ingredients:

01 - 1 cup (60g) freeze-dried raspberries, crushed.

02 - 1/2 cup (50g) powdered sugar for rolling.

03 - 3 tablespoons rosewater, for flavor.

04 - 1/4 cup (55g) unsalted butter, softened.

05 - 10.5 oz (300g) white chocolate, finely chopped.

01 - Grind freeze-dried raspberries in a food processor until they turn into a fine powder.

02 - Microwave chopped white chocolate and butter in 30-second intervals. Stir it between rounds until silky smooth.

03 - Blend the raspberry powder and rosewater into the melted mixture. Press cling wrap onto the surface.

04 - Cool it down to room temperature, then leave in the fridge for 2-3 hours to firm up.

05 - Scoop out one tablespoon portions and coat them by rolling in powdered sugar.

06 - Pop the finished truffles back in the fridge for 30 to 60 minutes before eating.

01 - If the butter separates during cooling, just give it a quick stir to bring it together.

02 - If shaping gets tricky and the mixture softens, place it back in the fridge for a bit.

03 - Store them chilled so they keep their best texture.