Raspberry White Chocolate Truffles Easy Dreamy Recipe

Instructions:

1. Grind freeze-dried raspberries into a fine powder using a food processor or blender. Set aside.
2. Heat heavy cream in a saucepan until simmering.
3. Place chopped white chocolate in a heatproof bowl.
4. Pour hot cream over the chocolate. Let it sit for 1 minute to soften the chocolate.
5. Gently whisk until smooth and completely melted.
6. Stir in the softened butter, raspberry powder, vanilla extract, and salt.
7. Pour the ganache into a shallow dish.
8. Cover with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming.
9. Refrigerate for at least 2 hours, or until firm enough to scoop.
10. Use a small spoon or melon baller to scoop out small portions of the chilled ganache.
11. Roll each portion between your palms to form a smooth ball.
12. Place the formed truffles on the prepared baking sheet. If truffles become too soft and difficult to handle, return them to the refrigerator for a few minutes.
13. Place the remaining raspberry powder in a shallow bowl.
14. Roll each truffle in the raspberry powder until fully coated.
15. For a firmer truffle, chill the coated truffles in the refrigerator for another 15-30 minutes.
16. Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.