RASPBERRY TRUFFLES

Pluse the freeze-dried raspberries in a food processor until they form a fine powder.

Sift the raspberry powder through a sieve into a small bowl to remove the seeds. Set aside.

In a large heatproof bowl, combine the white chocolate chips and butter.

In a small saucepan, heat the heavy cream over low heat until it simmers, but do not let it boil.

Pour the hot cream over the white chocolate and butter and let stand for 5 minutes.

Slowly stir the mixture until the chocolate and butter have melted and smoothly combined.

Add 1/3 cup of the raspberry powder to the bowl and mix until fully incorporated. Taste the mixture to determine the strength of the raspberry flavor, and then add more raspberry powder as needed.

Cover the bowl with plastic wrap and refrigerate for 2 hours or until the mixture has firmed up enough to form into balls.

Line a baking sheet with parchment paper.

Once the mixture has firmed up, use a heaping teaspoon to scoop out a portion and roll it into a ball using your hands. Place the ball on the prepared baking sheet. Repeat with the remaining mixture to make approximately 24 balls. Place in the refrigerator for 30 minutes.