Instructions

• Grind the freeze dried raspberry into a fine powder using a food processor.
• Combine the raspberry powder with the white chocolate melting wafers in a heatproof bowl.
• Heat the cream in a saucepan over medium heat until it simmers, then pour it over the white chocolate and raspberry powder.
• Let sit for a few minutes, then stir until the chocolate is fully melted and the powder is incorporated.
• Refrigerate the filling for 45 minutes to 1 hour until it hardens but is still workable.
• Use a small ice cream scoop to portion the truffle filling into 13 pieces.
• Roll each portion into a ball and place on a parchment-lined baking sheet. Refrigerate for an additional hour.
• Melt the dark chocolate in a heatproof bowl over a simmering pot of water, stirring until smooth.
• Dip the bottom of each truffle in melted chocolate, placing it on the tip of a fork.
• Drizzle melted chocolate over the top to fully coat, allowing excess to drip off before transferring back to the baking sheet.
• Sprinkle crushed freeze dried raspberry over the top for decoration.
• Refrigerate for 30 minutes to 1 hour until chocolate coating is set.