Name: Raspberry Chocolate Truffles Recipe
Ingredients: 7 oz heavy cream; 1 vanilla pod; 3.5 oz raspberries, mashed; 11.5 oz white chocolate; 3.5 oz butter; 1.4 oz dehydrated raspberries; 17.5 oz icing sugar; 17.5 oz dark chocolate for dipping the truffles; Icing sugar or powdered cacao

Ingredients

7 oz heavy cream
1 vanilla pod
3.5 oz raspberries, mashed
11.5 oz white chocolate
3.5 oz butter
1.4 oz dehydrated raspberries
17.5 oz icing sugar
17.5 oz dark chocolate for dipping the truffles
Icing sugar or powdered cacao

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Instructions

Heat the cream with the vanilla pod and mashed raspberries and pour over the white chocolate.
Stir and let the chocolate melt to make a ganache. Let the ganache cool off to 70 degrees.
Whip the butter, adding the ganache gradually. Whisk until fluffy.
Use a piping bag to pipe truffles onto a baking tray covered with parchment paper. Freeze the truffles. Crush the dehydrated raspberries and mix with the icing sugar.
Melt the dark chocolate to 100 degrees. Dip each truffle in the chocolate so that it is completely covered and dust with icing sugar or powdered cacao.