Description
Indulge in these luxurious Rose White Chocolate Truffles, infused with fragrant rosewater and tart freeze-dried raspberries.
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.
- Combine white chocolate and unsalted butter in a microwave-safe bowl. Melt on medium-high power in 30-second increments, stirring between intervals, until smooth.
- Incorporate the ground raspberries and rosewater into the melted chocolate-butter mixture. Whisk gently until fully blended.
- Cover with cling film and let cool to room temperature, then refrigerate for 2 to 3 hours or overnight until firm.
- Scoop tablespoon-sized portions and roll into balls.
- Coat each truffle evenly in powdered sugar.
- If the mixture softens too much, refrigerate briefly to firm.
- Arrange truffles on a lined plate and chill for 30–60 minutes before serving.
Notes
- Ensure not to overheat the chocolate to prevent scorching.
- Stir the mixture if the butter separates during cooling.
- Refrigerate truffles before serving for better texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigerate
- Cuisine: French
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 8 g
- Sodium: 20 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg