In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Heat in the microwave at 15-second intervals, stirring after each session until melted and smooth.

Once smooth, gently stir in the raspberry powder. Refrigerate for 10-15 minutes until pliable.

Scoop out portions and roll into balls. Place on a parchment-lined baking sheet.

Melt the dark chocolate chips using the microwave in 15-second intervals until smooth.

Dip each truffle into the melted dark chocolate, ensuring they are fully coated.

Place the baking sheet in the refrigerator for about 10 minutes to set the coating.

Drizzle remaining chocolate over the truffles and sprinkle with raspberry powder. Chill again for 10 minutes.

Chill truffles until serving, ideally for a minimum of 30 minutes.