Raspberry Truffles

Combine the cream and glucose syrup in a saucepan. Bring to a boil.
Pour the hot cream mixture over the chopped white chocolate and let sit for 1 minute to allow the chocolate to melt.
Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
Stir outward in larger circles to spread the emulsion throughout the bowl, checking to be certain that all of the chocolate has melted. If necessary, place the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
Stream in the raspberry liqueur, stirring the mixture until it is homogeneous.
Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache.
Allow to rest at room temperature until it reaches 25°C/77°F or slightly lower, approxi- mately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.
Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells half- way to the tops with the ganache.
Refrigerate the filled truffle shells for 10 min- utes to firm the ganache slightly.
Using a paper cone, pipe a small pearl of rasp- berry jam into the center of each shell on top of the ganache.
Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells the rest of the way with ganache.
Allow the ganache to crystallize at room tem- perature until the top is solid, for several hours or overnight.
Seal the truffles using either untempered white chocolate with a sealing tray or tempered white chocolate applied with a paper cone.
Using a round dipping fork, dip the truffles in the tempered white chocolate.
When the chocolate begins to set, sift a light dusting of dehydrated raspberry powder over the tops of the truffles.