Prepare Raspberries: Start by pulsing freeze-dried raspberries in a food processor until they become a fine powder, making sure there are no large pieces left. Sift the powder through a fine mesh strainer to eliminate any seeds.

Make White Chocolate Ganache: In a heatproof bowl, combine high-quality white chocolate chips and unsalted butter. In a saucepan, heat heavy cream over medium heat until it begins to simmer, then pour it over the chocolate mixture.

Mix & Flavor: After 5 minutes, gently stir the ganache until it’s completely smooth and creamy. Next, add the sifted raspberry powder to taste, blending thoroughly.

Chill Ganache: Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours.

Form Truffles: Once the ganache is sufficiently firm, use a small cookie scoop or your hands to scoop out about 1-inch portions and roll them into smooth balls.

Melt Coating Chocolate: While the truffles chill, melt the bittersweet chocolate in a microwave-safe bowl or double boiler.

Coat Truffles: Once the truffles are chilled and the chocolate is melted, carefully dip each truffle into the melted chocolate.

Garnish & Enjoy: While the chocolate coating is still wet, sprinkle each truffle with a touch of raspberry powder or chocolate sprinkles.