Start to defrost the raspberries.

Chop finely the white chocolate. Set aside. (Note: absolutely necessary to chop finely the chocolate. It will help to melt uniformly in the puree)

Add the thawed raspberries in a blender and whizz until they are completely reduced in puree.

Pour the raspberry puree through a strainer to remove the seeds. You might need to add a bit of water if your puree is too thick (just a little bit of water, we still want a puree texture).

In a saucepan, add the raspberry puree and the powdered sugar. Stir.

Over medium heat, bring to boil, stirring frequently.

Once boiled, heat over low heat, stirring frequently, until it is reduced by about half. It takes about 25 minutes.

Add the heavy whipping cream. Mix until fully incorporated.

In a large bowl, add the chopped white chocolate. Pour the warm raspberry puree and stir until the chocolate is melted and the texture is smooth. (Note: you can let your bowl in a warm water bath. It would help to melt the chocolate.)

Cover with a plastic wrap and place in the fridge for 2 hours until firm.

Scoop the ganache and, using your hands, shape into small balls (about 1 inch diameter).

Melt the dark chocolate. Using a fork, dip a truffle into the melted chocolate. Shake gently to allow any excess of chocolate to drip back.

Place the truffle onto a baking sheet lined with a baking parchment. Dip the remaining truffles, one by one.

Refrigerate the truffles until the chocolate is set (about 25 min). Note: You should have an excess of dark chocolate but necessary to dip the truffles properly. Once all the truffles are covered with chocolate, pour the remaining melted chocolate on a baking parchment, spread it and let it set. You can reuse it later.