Raspberry Rose Truffles (Print Version)

# Ingredients:

01 - 300g (10.5 oz) white chocolate, broken into tiny pieces.
02 - 55g (1/4 cup) unsalted butter, softened.
03 - 3 tbsp rosewater.
04 - 60g (1 cup) raspberries that are freeze-dried.
05 - 50g (1/2 cup) powdered sugar to coat.

# Instructions:

01 - Crush the freeze-dried raspberries in a food processor until powdery crumbs form.
02 - Microwave the butter and white chocolate in short 30-second bursts. Stir often until everything’s silky smooth.
03 - Mix in the crushed raspberries and rosewater until it’s a smooth mix. Press cling film onto the surface.
04 - Let the mixture cool to room temp, then chill it in the fridge for at least 2-3 hours till it’s firm.
05 - Use a tablespoon to scoop out portions, and roll each into powdered sugar.
06 - Refrigerate the rolled truffles for 30-60 minutes before serving.

# Notes:

01 - Butter separating while it cools? Just stir it back together.
02 - If it’s too soft to roll, pop it back into the fridge for a bit.
03 - Keep refrigerated if you want the best results.

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