Step 1

Put the freeze dried raspberries into a food processor. Blitz until they are a very fine powder.

Step 2

Place a sieve over a small bowl. Sift the blitzed raspberries into the bowl. This will remove most of the seeds. Set aside for now.

Step 3

Put the white chocolate chips and chopped butter into a large heatproof bowl.

Step 4

In a small saucepan add the heavy cream. Place over a low heat and bring to a simmer but do not allow the cream to bowl.

Step 5

Pour the hot cream over the white chocolate chips and butter. Leave to stand for 5 minutes.

Step 6

Using a plastic spatula slowly stir the ingredients in the bowl until the chocolate chips and butter have melted and combined. (See notes for troubleshooting)

Step 7

Add 5 heaped tbsps of the raspberry powder to the bowl mix well then taste the mixture to see how strong the raspberry flavor is. Add extra powder as needed. We used 10 tbsps total.

Step 8

Put some cling wrap over the bowl and put it into the fridge for 2 hours.

Step 9

Line a baking sheet with parchment paper.

Step 10

When the mixture has firmed up scrape out a heaped teaspoonful and roll into a ball using your hands. Place the ball on the parchment paper. Repeat for the remaining mixture. You should be able to make approximately 25 balls.

Step 11

Put the tray into the fridge for half an hour.

Step 12

Meanwhile, melt the bittersweet chocolate in a large bowl. You can do this in very short bursts in the microwave or by setting the bowl over a Bain Marie (saucepan filled with an inch of boiling water).

Step 13

Use a dipping tool or two forks to plunge each ball into the melted chocolate. Tap off the excess and put back on the tray to set at room temperature.

Step 14

Optional: Sprinkle some of the leftover raspberry powder on top of some of the truffles while the chocolate is still wet.

Step 15

Enjoy!