Dark Raspberry Truffles (Print Version)

# Ingredients:

01 - 6 oz (170g) white chocolate discs.
02 - 8 oz (227g) dark chocolate pieces.
03 - Extra crushed raspberries for garnish.
04 - 1 oz (28g) freeze-dried raspberry powder.
05 - 3 oz (85g) heavy whipping cream.

# Instructions:

01 - Blend raspberries into fine powder. Combine with white chocolate. Pour cream that’s hot over it, let rest, stir till smooth.
02 - Chill mixture 45 to 60 minutes. Scoop it out, shaping into small balls.
03 - Refrigerate balls for an hour so they’re nice and firm.
04 - Heat dark chocolate over simmering water. When almost melted, remove and stir till glossy.
05 - Dip each ball in chocolate using a fork, shake off extra chocolate.
06 - Sprinkle crushed raspberries on top. Chill them for 30-60 minutes to set.

# Notes:

01 - Keep lid on while blending berries.
02 - Seed removal is optional.
03 - Store in the fridge for best results.

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