Dark Chocolate Raspberry Truffles

Instructions

1. Put the white chocolate chips in a medium heat-safe bowl.
2. Microwave the raspberries in a heat-safe bowl about 20 seconds, just long enough to soften them, then purée in a blender.
3. Pour purée through a sieve into a small saucepan set over medium-high heat and stir frequently. When purée begin to boil, reduce heat to low, continually stirring. When the purée dissipates by half, pour onto the white chocolate.
4. While stirring the purée, put the butter in a medium saucepan set over low heat. When the butter is almost completely melted, add the heavy whipping cream and whisk until combined. When the mixture is simmering, pour onto the white chocolate.
5. After pouring the purée and butter mixture onto the white chocolate, one right after the other, whisk until the white chocolate melts into a ganache.
6. Cover the bowl with plastic wrap and chill the ganache for about one and a half hours.
7. When the ganache is firm, put the powdered sugar in a bowl. Scoop the ganache and gently roll into small balls, cover in the sugar, then roll again. Freeze the truffles in an airtight container for about an hour.
8. Prepare a baking sheet with parchment paper.
9. Temper the chocolate. While the raspberry truffles are still cold, dip them in the chocolate and place on the parchment paper. The cold will help prevent the truffles from melting, keeping their shape as the chocolate cools.
10. If needed, dip a truffle again after its first chocolate layer has hardened.
11. Optionally, decorate the truffles with sprinkles or edible glitter before the chocolate hardens.