Make Raspberry Powder: Add freeze-dried raspberries to a food processor and pulse until finely powdered. Set aside.

Heat Cream: In a small saucepan over medium heat, warm the heavy cream until it just begins to boil. Remove from heat.

Mix Butter and Raspberries: Stir in butter until melted. Add raspberry powder and stir well. Let cool slightly.

Melt Chocolate: Place white chocolate in a microwave-safe bowl and melt in 20-second intervals, stirring thoroughly between each, until smooth. Usually 2–3 rounds are enough. Do not overheat.

Combine Mixtures: Stir the melted chocolate into the raspberry-butter mixture until fully combined. Let it cool to room temperature.

Chill: Cover the mixture with plastic wrap and refrigerate for 2–3 hours, stirring once or twice during chilling to prevent fat separation.

Shape Truffles: Once firm, scoop about 1 tablespoon at a time and roll into 1-inch balls. Roll each ball in powdered sugar and place on waxed paper. Repeat.

Dust Hands if Sticky: If the mixture sticks, dust your hands with powdered sugar while rolling.

Store: Keep truffles in an airtight container in the fridge for up to 10 days, or freeze for 2–3 months.