01 -
Grind freeze-dried raspberries in a food processor until they turn into a fine powder.
02 -
Microwave the white chocolate and butter in short intervals of 30 seconds, stirring after each, until smooth and creamy.
03 -
Mix in the raspberry powder and rosewater until everything is evenly combined. Lay plastic wrap directly on the surface.
04 -
Allow the mixture to cool off at room temperature, then place it in the fridge for 2-3 hours to firm up.
05 -
Scoop out balls about a tablespoon in size and roll them in the powdered sugar coating.
06 -
Place truffles back in the fridge to chill for 30-60 minutes before enjoying.