Description
Indulge in these delicate chocolate truffles infused with rosewater and freeze-dried raspberries, perfect for any occasion.
Ingredients
Scale
- 300 g white chocolate, finely chopped
- 55 g unsalted butter, softened
- 3 tablespoons rosewater
- 60 g freeze-dried raspberries
- 50 g powdered sugar, for dusting
Instructions
- Pulse the freeze-dried raspberries in a food processor or blender until finely ground.
- In a microwave-safe bowl, combine the chopped white chocolate and softened butter. Melt in the microwave in 30-second increments until smooth.
- Stir in the ground raspberries and rosewater into the melted chocolate-butter mixture and blend until fully incorporated.
- Cover the bowl with cling film and cool to room temperature, then refrigerate for 2 to 3 hours until firm.
- Scoop tablespoon-sized portions and roll them into balls.
- Coat each truffle in powdered sugar.
- Chill the coated truffles in the refrigerator for 30 to 60 minutes before serving.
Notes
For a dairy-free version, use vegan white chocolate and dairy-free butter. Allow truffles to chill for deeper flavors.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 9g
- Sodium: 0mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg