White Chocolate Raspberry Truffles (Print Version)

# Ingredients:

→ Ganache

01 - Heavy cream - ¾ cup
02 - White chocolate, high quality - 14 ounces
03 - Unsalted butter, chopped - 2 tablespoons
04 - Freeze dried raspberries - 1.6 ounces (2 cups)

→ Coating

05 - Bittersweet chocolate, high quality - 14 ounces

# Instructions:

01 - Process freeze dried raspberries until fine powder. Sift to remove seeds.
02 - Heat cream to simmer. Pour over white chocolate and butter, let stand 5 minutes, then stir until smooth.
03 - Mix in raspberry powder to taste (about 10 tablespoons). Refrigerate 2 hours.
04 - Roll chilled mixture into balls, place on lined baking sheet. Chill 30 minutes.
05 - Dip balls in melted bittersweet chocolate. Optional: sprinkle with remaining raspberry powder. Let set at room temperature.

# Notes:

01 - Use high quality chocolate for best results
02 - Adjust raspberry powder to taste
03 - Can decorate with leftover raspberry powder

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