30g single cream
150g white chocolate white chocolate covering
Defrost the raspberries in the microwave until they are very soft and blend afterwards. Sieve the blended raspberries and collect the purée. Bring the cream and 100g of the purée to a boil and chop the white chocolate into small chunks in the meantime. Pour the hot raspberry-cream over the chocolate chunks and stir until the chocolate is completely melted.
Leave the filling to cool down and fill the truffle shells leaving 2mm at the top empty.
Melt white chocolate covering and leave to cool down a little after it is completely melted. Close the truffle shell with a little spoon and melted chocolate and wait until its cooled down. Finish off with dipping the whole truffle into the white chocolate covering (best with this special fork). Decorate with some icing sugar or dried raspberries. Be very careful with the temperature of the chocolate again, if it is too hot the whole truffle including the filling will melt away 😉