Effortless Raspberry Rose Truffles (Print Version)

# Ingredients:

01 - 1/2 cup (50g) powdered sugar to roll the truffles in.

02 - 1 cup (60g) freeze-dried raspberries, crushed.

03 - 3 tablespoons rosewater for flavor.

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

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

01 - Grind the freeze-dried raspberries in a food processor till they’re finely crushed.

02 - Microwave white chocolate and butter in short intervals (30 seconds), stirring each time until it’s silky smooth.

03 - Blend in the rosewater and crushed raspberries. Cover the mixture with plastic wrap so it touches the surface.

04 - Let it cool to room temperature, then pop it in the fridge for a couple of hours until it firms up.

05 - Spoon out tablespoon-sized amounts and roll them into balls. Coat them in powdered sugar.

06 - Place the finished balls back in the fridge for 30-60 minutes. They’ll be ready to enjoy after that!

01 - If the butter starts to separate after chilling, just give it a good stir to fix it.

02 - If the truffle mix gets sticky while you roll, chill it again briefly.

03 - Refrigerate until serving to keep them perfectly textured.