Pink Prosecco Truffles

Ingredients

200g good quality white chocolate

¼c pink prosecco

50g Westgold Unsalted Butter

2 tbsp freeze-dried raspberry powder

2 tbsp caster sugar to coat

2 tsp freeze-dried raspberry powder to coat

Method

Chop the chocolate into small chunks. 

Gently heat the butter with the prosecco in a saucepan on a low heat until just melted. Take off the heat and add the chocolate.

Allow to sit for 5 minutes to melt the chocolate. 

Whisk until smooth, then whisk in the raspberry powder to taste. 

Cover and place the mixture in the freezer for around 2 hours.

When the chocolate mixture is firm, roll into small balls and place back into the fridge until ready to serve.

Just before serving, mix together the caster sugar and freeze dried raspberries powder.

Roll the balls in the sugar coating and serve.