Raspberry Rose Truffles (Print Version)

# Ingredients:

01 - 10.5 oz (300g) white chocolate, chopped small.
02 - 1/4 cup (55g) unsalted butter, room temperature.
03 - 3 tablespoons rosewater.
04 - 1 cup (60g) freeze-dried raspberries.
05 - 1/2 cup (50g) powdered sugar for dusting.

# Instructions:

01 - Pulse freeze-dried raspberries in food processor until they become fine crumbs.
02 - Heat white chocolate and butter in microwave in 30-second bursts, stirring between each, until smooth.
03 - Stir in ground raspberries and rosewater until well blended. Cover with cling film right on surface.
04 - Let mix cool to room temp, then refrigerate 2-3 hours until firm.
05 - Scoop 1-tablespoon balls and roll in powdered sugar.
06 - Chill finished truffles 30-60 minutes before serving.

# Notes:

01 - If butter separates while chilling, just stir to mix back in.
02 - If mixture gets too soft while rolling, pop it back in fridge.
03 - Keep chilled until serving for best texture.

Back