I always get compliments on these chocolate truffles, so I am sharing this very easy recipe with you.
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RECIPE
for the raspberry ganache
220g of white chocolate
100g of frozen raspberry

400g of white chocolate extra for the mould
You can use any mould you have, mine are ice blocks mould.

I am not a professional chocolatier, but I am happy to share what works for me, I am always looking for easier ways "that works" to bake as a busy mum, that is a plus!
Thank you to all new subscribers!


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