Place the freeze-dried raspberries into a food processor and blend until a fine powder forms. Set a fine-mesh sieve over a small bowl. Sift the raspberry powder to remove seeds or larger bits, setting the powder aside and reserving about 2 teaspoons for garnish.

In a large heatproof bowl, combine the chopped white chocolate and butter.

In a small saucepan, add the heavy cream. Heat over low heat until it just begins to simmer—do not let it boil!

Pour the hot cream over the white chocolate and butter. Let it sit for 5 minutes without stirring to encourage perfect melting.

Gently stir the mixture until it’s smooth, fully combined, and melted.

Add the raspberry powder, one tablespoon at a time, whisking well after each addition until the flavor is just right.

Cover the bowl tightly with plastic wrap and refrigerate for 2 hours, or until it’s firm enough to scoop.

Line a baking sheet with parchment paper to set the truffles on.

Using a 1-tablespoon scoop, portion out the mixture into balls and place each on the lined baking sheet.

Chill the truffles in the refrigerator for 30-45 minutes, or until they feel firm.

When ready, melt the chopped bittersweet chocolate using a double boiler or microwave in 20-second bursts, stirring between each until smooth.

Remove the truffles from the refrigerator in small batches to prevent them from becoming too soft. Dip each one into the melted chocolate, ensuring it is completely covered.

Using a fork, lift the chocolate-covered truffles and use a toothpick or another fork to slide them onto the parchment-lined baking sheet.

While the coating is still wet, sprinkle the reserved raspberry powder over the top for a pop of color and flavor.

Allow the truffles to set at room temperature for about 1 hour, or refrigerate for 15 minutes to speed up the setting process.