Delicious Raspberry Truffles: A Sweet Homemade Delight

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Pulse raspberries in a food processor until they become a fine powder, then set aside for the truffle mixture.
Combine white chocolate and butter in a large glass bowl. Let it sit while you prepare the cream.
Heat heavy cream in a small saucepan over low heat until warm, then pour it over the white chocolate and butter.
Stir the mixture using a spatula until it’s smooth and well combined.
Incorporate ½ cup of the freeze-dried raspberry powder into the truffle mixture.
Chill the truffle mixture by covering the bowl with plastic wrap and refrigerating it for 2 hours.
Prepare a baking sheet by lining it with parchment paper.
Scoop the chilled mixture using a 1 tablespoon cookie scoop and shape into balls.
Refrigerate the tray of truffles again for 30 minutes or pop them in the freezer for a quicker chill.
Melt the dark chocolate using a double boiler.
Dip each truffle into the melted dark chocolate using a fork or toothpick.
Sprinkle a pinch of the remaining raspberry powder on top of each dipped truffle.