Add freeze-dried raspberries to the food processor and pulse to make a powder. Set aside.

Add heavy cream to a small saucepan on medium heat and simmer over low heat or microwave for 1 minute, until hot and boiling.

When heavy cream starts to boil, remove it from the heat and stir in butter until thoroughly combined and smooth. If the mixture has small lumps, you can microwave it for only 20 seconds, but not more, as you don't want to fully melt the butter.

Stir in the raspberry powder. Set aside to come to room temperature.

Place chopped white chocolate in a microwave-safe bowl. Microwave the chocolate on high in 20-second intervals, stirring very well after each interval to prevent it from overheating and becoming unusable. You may need 2 to 3 intervals of 20 seconds for the chocolate to melt completely. Use the residual heat by stirring to melt any remaining small pieces. Once fully melted, set the bowl aside and allow the chocolate to cool to room temperature.

Add melted white chocolate to the butter mixture and stir well to combine. Cover the mixture with plastic wrap and place it in the fridge for 1 to 2 hours. While it is cooling, stir the mixture a few times to prevent the fat from the butter from separating and rising to the top. Be sure to stir it often, especially during the first 30 minutes; otherwise, the butter may separate and harden.

Remove the mixture from the refrigerator and let it come to room temperature so it's easy to work with.

Using a small ice cream scoop or a measuring spoon, scoop the mixture and roll it into balls. Toss the balls into powdered sugar and place them on waxed paper. Repeat the process.

If the truffles stick to your hand, dust your hands with powdered sugar.

Truffles can be stored in an airtight container in the fridge for 7-10 days. They can also be frozen for longer storage for 2-3 months.

Don't store truffles at room temperature. Their high butter content will make them lose their shape or melt.