Raspberry Rose Truffles (Print Version)

# Ingredients:

01 - 1/2 cup (50g) powdered sugar, for rolling.

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

03 - 3 tablespoons rosewater.

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

05 - 10.5 oz (300g) white chocolate, cut into chunks.

01 - Put the raspberries in a processor and blitz until they turn into a powdery texture.

02 - Microwave the chocolate and butter, stopping every 30 seconds to stir, until it's creamy.

03 - Mix in the raspberry powder and rosewater until smooth. Cover tightly with plastic wrap directly on top.

04 - Wait for it to reach room temperature, then chill in the fridge for a couple of hours until firm.

05 - Using a tablespoon, scoop out portions and roll them into balls with the powdered sugar.

06 - Place the truffles in the fridge for 30-60 minutes before enjoying.

01 - If you see butter separating, give it a quick stir to bring it back together.

02 - Pop the mixture back in the fridge if it gets too soft to handle while shaping.

03 - Serve cold to keep the texture just right.