Pulse freeze-dried raspberries in a food processor until finely powdered. Set aside.

In a large glass bowl, combine white chocolate and butter.

Heat heavy cream in a small saucepan over low heat until warm (do not boil). Pour over the white chocolate and butter. Let it sit for 5 minutes.

After 5 minutes, stir the white chocolate mixture until smooth.

Add 1/2 cup of the raspberry powder and mix. Adjust flavor by adding more powder if desired.

Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours.

Line a baking sheet with parchment paper.

Use a small 1 tablespoon cookie scoop to form the mixture into balls, then place them on the parchment paper. You should get around 25 truffles. Chill the tray for 30 minutes in the refrigerator or freezer.

Melt dark chocolate using the double boiler method.

Take the truffles out of the refrigerator/freezer. Dip each truffle in the melted chocolate, tap off excess chocolate, and return them to the parchment paper. Sprinkle with a pinch of the remaining raspberry powder.