Prepare Raspberry Puree: Puree fresh raspberries in a blender until smooth, then strain to remove seeds, yielding about 2 tablespoons of seedless puree. Alternatively, grind freeze-dried raspberry powder until finely powdered.

Melt Chocolate: Finely chop high-quality white chocolate and place it in a bowl. Heat heavy cream in a saucepan until simmering, then pour over chocolate and let sit for 2-3 minutes. Stir until smooth.

Combine Ingredients: Stir in the raspberry puree or powder and optional butter until fully combined and pale pink.

Chill Ganache: Cover the ganache and refrigerate for 2-3 hours until firm enough to scoop.

Shape Truffles: Use a cookie scoop to portion and roll into balls. Place on a parchment-lined sheet.

Coat Truffles: Roll each truffle in powdered sugar or cocoa powder, or dip in melted white chocolate and garnish.

Set and Store: Refrigerate coated truffles for at least 30 minutes. Store in an airtight container for up to one week.