Begin by thawing the frozen raspberries. Once softened, blend them until smooth and strain to remove the seeds. If the puree seems too thick, add a tablespoon of water to reach the desired consistency.

In a saucepan, combine the raspberry puree with powdered sugar. Bring the mixture to a gentle boil over medium heat, stirring often. You'll want it to bubble slightly as the sweetness infuses the puree.

Lower the heat and let the mixture simmer for about 25 minutes, stirring occasionally. You’re looking for a reduction by half; this enhances the raspberry flavor while thickening the puree.

Pour the warm raspberry mixture over the finely chopped white chocolate. Stir until the chocolate is completely melted and the mixture is smooth like velvet.

Next, delicately mix in the heavy whipping cream until everything is fully blended. The combination will be thick and luxurious.

Cover the ganache and refrigerate for 2 hours until it’s firm enough to scoop.

Once the ganache is firm, use a scoop or your hands to shape it into 1-inch balls.

Melt the dark chocolate in a heatproof bowl. Dip each truffle in the chocolate, letting any excess drip off.

Place the dipped truffles on a piece of parchment paper and chill them again for about 25 minutes, until the chocolate has set and hardened.

If desired, drizzle the melted pink chocolate over the truffles for a fun and festive look.