Raspberry Chocolate Truffles (Print Version)

# Ingredients:

01 - 1 oz (28g) freeze-dried raspberries.
02 - 6 oz (170g) white chocolate wafers.
03 - 3 oz (85g) heavy cream.
04 - 8 oz (227g) dark chocolate wafers.
05 - Extra raspberries for topping.

# Instructions:

01 - Grind raspberries to powder. Mix with white chocolate. Pour hot cream over, let sit, then stir until smooth.
02 - Refrigerate 45-60 minutes. Scoop into portions, roll into balls.
03 - Chill balls 1 hour until firm.
04 - Melt dark chocolate over water bath until almost melted. Remove from heat, stir until smooth.
05 - Coat each ball in chocolate using fork. Let excess drip off.
06 - Top with crushed raspberries. Chill 30-60 minutes to set.

# Notes:

01 - Cover processor when grinding berries.
02 - Can strain out seeds if desired.
03 - Best kept refrigerated.

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