Rose Raspberry Truffles (Print Version)

# Ingredients:

01 - 10.5 oz (300g) white chocolate, chopped small.
02 - 1/4 cup (55g) unsalted butter, room temperature.
03 - 3 tablespoons rosewater.
04 - 2 oz (60g) freeze-dried raspberries.
05 - 1/2 cup (50g) powdered sugar for coating.

# Instructions:

01 - Pulse freeze-dried raspberries in food processor until finely ground.
02 - Heat white chocolate and butter in microwave in 30-second intervals, stirring between each until melted.
03 - Stir in ground raspberries and rosewater until well combined, avoiding too much air.
04 - Cover surface directly with plastic wrap, cool to room temp, then refrigerate 2-3 hours.
05 - Scoop 1-tablespoon balls using cookie scoop, roll smooth.
06 - Roll each truffle in powdered sugar until covered.
07 - Chill 30-60 minutes before serving.

# Notes:

01 - Stir if butter separates while chilling.
02 - Rechill if mixture gets too soft.
03 - Can be made overnight.

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