First, make the filling. Although the actual making doesn?t take very long, you?ll need to allow a few hours in the fridge for it to firm up, before you can finish the truffles off, so do bear that in mind. Start by breaking up the white chocolate in a bowl and microwave in 30 second bursts until nicely melted.
Measure out the Passionfruit Curd and double cream into a small saucepan, and heat gently, stirring until nicely combined. Chop the raspberries to make a chunky puree, and then stir through the Passionfruit Curd mixture.
Combine the mixture with the melted white chocolate, then cover the bowl and place in the fridge for at least three hours, until firm.
To finish off the truffles, first melt your second lot of white chocolate as above, and prepare a board covered with greaseproof paper for the finished truffles to set on (you also need to make sure you?ve got room for it in the fridge). Then, scoop out a small spoonful of the truffle mixture and roll in icing sugar to form a ball.
Gently place in the bowl of melted white chocolate and spoon more over the top to make sure the truffle is completely covered. Then lift out with a spoon, allowing excess to drip off, and carefully place it on the prepared board, topping with a small pinch of freeze-dried raspberry. Repeat with all the mixture and place the board in the fridge for around 30 minutes, until the chocolate has set.