Defrost the frozen raspberries completely.

Finely chop the white chocolate and set aside.

Place the thawed raspberries in a blender and blend until fully pureed.

Pour the raspberry puree through a fine strainer to remove seeds.

In a saucepan, combine the raspberry puree and powdered sugar. Stir and bring to a boil over medium heat, stirring often.

Lower heat to simmer and cook, stirring frequently, until the mixture is reduced by about half (approximately 25 minutes).

Stir in the heavy whipping cream until fully incorporated into the reduced raspberry mixture.

Place the chopped white chocolate in a bowl. Pour the warm raspberry mixture over the chocolate and stir until fully melted and smooth.

Cover the mixture with plastic wrap and refrigerate for about 2 hours until firm.

Scoop out the firm ganache and shape it into small balls approximately 1 inch in diameter.

Melt the dark chocolate in a bowl using gentle heat, stirring until smooth.

Dip each truffle into the melted dark chocolate, shaking off excess chocolate before placing them on a parchment-lined baking sheet.

Refrigerate the dipped truffles for about 25 minutes until the chocolate coating is fully set.

If desired, melt pink chocolate to decorate or drizzle over the truffles.