Ingredients:
- 300g Moo Free white baking drops
- 1/4 cup plant-based cream
- 2 tablespoons dairy-free butter
- 1/2 cup fresh or frozen raspberries, blended into a
smooth puree
- Edible rose petals, for decoration
Here's how to make them:
1. Melt 200g of Moo Free white baking drops in a heatproof bowl.
2. Heat 1/4 cup of plant-based cream until simmering, then pour over the melted chocolate.
3. Add 2 tablespoons of dairy-free butter and let sit until melted.
4. Stir until smooth, then mix in 1/2 cup of raspberry puree.
5. Chill the mixture for 2-3 hours until firm.
6. Shape into balls and place on parchment paper.
7. Melt remaining white chocolate and coat truffles, then sprinkle with edible rose petals.
8. Chill for 30 minutes to 1 hour until firm.
9. Store in the refrigerator until ready to serve.
