1. Start by allowing the frozen raspberries to fully defrost. This can be done overnight in the fridge or quickly on the counter for a couple of hours.

2. Finely chop the white chocolate. This step is absolutely necessary as it helps the chocolate melt uniformly into the raspberry puree, ensuring a silky-smooth ganache texture. Set aside.

3. Once thawed, transfer the raspberries to a blender and whizz until they are completely reduced to a smooth puree.

4. Pour the raspberry puree through a fine-mesh strainer into a saucepan to remove all the seeds. Press firmly on the solids to extract as much liquid as possible. If your puree is exceptionally thick, you might need to add just a tiny bit of water (no more than 1 tablespoon) to help it pass through the strainer, ensuring it retains a puree consistency.

5. Add the powdered sugar to the strained raspberry puree in the saucepan. Stir well to combine. Over medium heat, bring the mixture to a boil, stirring frequently to prevent scorching.

6. Once boiling, reduce the heat to low and continue to simmer, stirring frequently, until the puree has reduced by about half. This concentration process takes approximately 25 minutes and is crucial for intensifying the raspberry flavor and achieving the correct ganache consistency.

7. Remove the saucepan from the heat. Stir in the heavy whipping cream until it is fully incorporated into the reduced raspberry puree.

8. Place the finely chopped white chocolate in a large heatproof bowl. Pour the warm raspberry puree mixture over the white chocolate. Let it sit for about 1 minute to allow the chocolate to soften, then gently stir until the chocolate is completely melted and the mixture is smooth and glossy. If the chocolate isn’t melting completely, you can place the bowl over a warm water bath (bain-marie) for a few minutes, stirring constantly until smooth.

9. Cover the ganache surface directly with plastic wrap to prevent a skin from forming. Place the bowl in the fridge for at least 2 hours, or until the ganache is firm enough to scoop and roll.

10. Once firm, scoop out small portions of ganache (about 1 inch in diameter) using a small spoon or a mini cookie scoop. Using clean hands, quickly roll each portion into a smooth ball. Work efficiently to prevent the ganache from becoming too soft in your hands.

11. Melt the dark chocolate using a double boiler or in the microwave in 30-second intervals, stirring until smooth. Ensure the chocolate is not too hot, ideally between 90-92°F (32-33°C) for best dipping results.

12. Using a dipping fork or two regular forks, carefully dip one ganache ball into the melted dark chocolate, ensuring it’s fully coated. Gently shake off any excess chocolate, allowing it to drip back into the bowl.

13. Place the dipped truffle onto a baking sheet lined with parchment paper. Repeat with the remaining truffles, dipping them one by one. Once all truffles are dipped, refrigerate them for about 25 minutes, or until the chocolate coating is completely set.

14. If desired, melt pink chocolate or pink candy melts. Drizzle over the set truffles for an extra decorative touch and a pop of color.

15. You will likely have an excess of dark chocolate, which is necessary for proper dipping. To avoid waste, pour any remaining melted chocolate onto a clean baking parchment, spread it thinly, and let it set. Once hardened, you can break it into pieces and store it for future use.