Step 1: Prepare the Raspberry Puree

1. Thaw the raspberries and blend them into a smooth puree.
2. Strain the puree through a fine mesh sieve to remove seeds, adding 1 tbsp water if needed for consistency.

Step 2: Make the Raspberry Ganache

3. In a saucepan, combine the raspberry puree and powdered sugar. Bring to a boil over medium heat, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until reduced by half.
4. Add the heavy whipping cream to the raspberry mixture and stir until combined.
5. Pour the warm raspberry mixture over the finely chopped white chocolate in a large bowl. Stir until smooth and glossy.
6. Cover and refrigerate for 2 hours, or until the ganache is firm enough to shape.

Step 3: Shape the Truffles

7. Scoop small portions of the ganache and roll them into balls using your hands. Place them on a parchment-lined baking sheet.

Step 4: Coat the Truffles

8. Melt the dark chocolate in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring until smooth.
9. Using a fork, dip each ganache ball into the melted dark chocolate, letting any excess drip off before placing it back on the parchment-lined baking sheet.
10. If desired, drizzle with melted pink chocolate for decoration.

Step 5: Set and Serve

11. Refrigerate the coated truffles for about 25 minutes, or until the chocolate shell is firm.
12. Serve and enjoy!