Ingredients
Equipment
Method
- Place the freeze-dried raspberries into a food processor and blend until a fine powder forms.
- Set a fine-mesh sieve over a small bowl. Sift the raspberry powder to remove seeds or larger bits.
- Place the chopped white chocolate and butter into a large heatproof bowl.
- In a small saucepan, heat the heavy cream over low heat until it just begins to simmer.
- Pour the hot cream over the white chocolate and butter. Let it sit for 5 minutes without stirring.
- Gently stir the mixture until smooth and fully combined and melted.
- Add the raspberry powder, one tablespoon at a time, whisking well after each addition.
- Cover the bowl tightly with plastic wrap and refrigerate for 2 hours, or until the mixture is firm enough to scoop.
- Line a baking sheet with parchment paper.
- Using a 1-tablespoon scoop, portion out the mixture into balls and place each on the lined baking sheet.
- Chill the balls in the refrigerator for 30-45 minutes, or until firm.
- When ready, melt the chopped bittersweet chocolate using a double boiler or in the microwave.
- Remove the truffles from the refrigerator. Gently drop each truffle into the melted chocolate, making sure it is completely covered.
- Using a fork, lift out the chocolate-covered truffles and slide them onto the parchment-lined baking sheet.
- While the coating is still wet, sprinkle a little reserved raspberry powder over the top for garnish.
- Let the truffles set at room temperature for about 1 hour, or refrigerate for 15 minutes.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
Nutrition
Notes
Feel free to customize the raspberry flavor with other berries or infuse the cream with spices for unique twists.