Ingredients
1 oz freeze dried raspberry
6 oz white chocolate wafers , using the chips will take longer to melt)
3 oz heavy cream
Instructions
Grind to fine powder the dried raspberries. Let settle and be Careful opening the lid.
Add to white chocolate in a small bowl.
Heat cream in small saucepan and heat. Heat thoroughly but don’t boil.
Pour over the white chocolate and raspberry.
Let sit for a couple minutes and stir until all white chocolate is melted and the raspberry is mixed.
(I had to heat in microwave due to the chips not being wafers).
Refrigerate for about 45 minutes or until hardened.
Scoop the raspberry mixture and add to candy molds that are filled half way. Cover the tops with more chocolate and refrigerate until hardened.
