Preparation Steps

• Place the chopped white chocolate in a heatproof bowl.
• Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
• Pour the hot cream over the white chocolate. Let it sit for 5 minutes, then whisk until smooth and fully melted.
• Stir in the raspberry extract and the crushed freeze-dried raspberries until well combined. The mixture will be thick.
• Cover the bowl and refrigerate for at least 1-2 hours, or until firm enough to roll.
• Once firm, scoop out portions of the mixture and roll them into small balls. You can use a small cookie scoop or a tablespoon.
• Roll each truffle in powdered sugar to coat. Place on a parchment-lined baking sheet.
• Refrigerate the truffles for at least 30 minutes before serving to allow them to set.