Raspberry Rose Treats (Print Version)

# Ingredients:

01 - 3 tablespoons rosewater.

02 - 10.5 oz (300g) white chocolate, cut into small pieces.

03 - 1/4 cup (55g) unsalted butter, softened to room temp.

04 - 1/2 cup (50g) powdered sugar, for rolling.

05 - 1 cup (60g) freeze-dried raspberries, crushed.

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.

01 - If you notice the butter separating during chilling, just give it a good stir to bring it together.

02 - If the mixture softens too much while forming shapes, toss it back in the fridge for a bit.

03 - Keep the truffles cold until you’re ready to eat them for the best texture.