Preparation

• Add 1 oz freeze-dried raspberries to a food processor and grind them into a fine powder. Let the raspberry powder settle for about 5 minutes before opening the food processor.
• Transfer the raspberry powder into a bowl with 6 oz white chocolate melting wafers.
• In a small saucepan, heat 3 oz heavy cream over medium heat until it simmers but does not boil, about 3-5 minutes.
• Carefully pour the hot cream over the white chocolate and raspberry mixture. Let it sit for 3-5 minutes, then stir gently with a spatula in a circular motion until the chocolate has fully melted and the raspberry powder is incorporated.
• Refrigerate the mixture for 45 minutes to 1 hour until it firms up but is still workable.
• Use a small ice cream scoop to portion the truffle filling into 13 pieces. Roll each portion into a ball and place on a parchment-lined baking sheet. Refrigerate for an additional hour.
• In a heatproof bowl, melt 8 oz dark chocolate melting wafers over a pot of simmering water (double boiler method), stirring constantly until smooth.
• Dip the bottom of one truffle into the melted dark chocolate. Place it on the tip of a fork, then use a spoon to drizzle chocolate over the top, coating it completely. Allow excess chocolate to drip off before placing it back on the parchment-lined sheet. Repeat with all truffles.
• Drizzle the excess melted chocolate over the truffles and sprinkle crushed freeze-dried raspberries on top for decoration.
• Place the baking sheet back into the refrigerator for 30 minutes to 1 hour to allow the chocolate to harden completely.