Raspberry Dark Chocolate Truffles (Print Version)

# Ingredients:

01 - 8 oz (227g) dark chocolate wafers.
02 - 6 oz (170g) white chocolate wafers.
03 - 1 oz (28g) freeze-dried raspberries.
04 - 3 oz (85g) heavy cream.
05 - Extra raspberries to sprinkle on top.

# Instructions:

01 - Blend raspberries into a fine powder. Combine with white chocolate. Heat up the cream, pour it in, and mix until smooth and creamy.
02 - Chill for 45-60 minutes. Scoop out portions and roll them into small balls.
03 - Pop the rolled balls in the fridge for about an hour to firm up.
04 - Gently melt the dark chocolate in a water bath, then take it off the heat and stir until smooth and glossy.
05 - Dip the chilled balls into the melted chocolate using a fork, letting any extra drip off.
06 - Sprinkle crushed raspberries over the coated truffles. Chill for 30-60 minutes until set.

# Notes:

01 - Put the lid on your processor while grinding the berries.
02 - For smooth results, you can strain out the seeds.
03 - Store these in the fridge for the best freshness.

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