White Chocolate Raspberry Vanilla Truffles

Ingredients:

200g white chocolate, finely chopped
80ml double cream
Seeds from 1 Vanilla Mart Madagascan pod
2 tbsp freeze-dried raspberry powder
Extra raspberry powder or icing sugar for coating

Method:

• Place white chocolate in a bowl.
• Warm cream gently and pour over chocolate.
• Add vanilla seeds from the Vanilla Mart Madagascan pod and stir until smooth.
• Mix in raspberry powder.
• Chill until firm.
• Roll into bite-sized truffles.
• Dust with extra raspberry powder or icing sugar before serving.