Step 1: Place the finely chopped white chocolate in a medium-sized heat-proof glass bowl and set aside.
Step 2: In a small saucepan over medium heat, bring the heavy whipping cream to a gentle simmer. Do not let it boil vigorously.
Step 3: Pour the hot cream over the chopped white chocolate. Let it stand for 5 minutes without stirring to allow the chocolate to melt.
Step 4: Add the vanilla extract and a pinch of salt. Gently whisk the mixture starting from the center until it becomes completely smooth and glossy.
Step 5: Fold in the freeze-dried raspberry powder until the color is uniform and the powder is fully incorporated.
Step 6: Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 6 hours or overnight.
Step 7: Once firm, use a small scoop to form 1-inch balls. Roll them quickly between your palms to smooth them out.
Step 8: Roll the finished truffles in extra raspberry powder or powdered sugar. Store in an airtight container in the refrigerator.