Begin by placing the frozen raspberries in a bowl at room temperature, allowing them to thaw for approximately 30 minutes.

While the raspberries thaw, finely chop the 7 ounces of good quality white chocolate and set it aside.

In a blender, pour the thawed raspberries and blend until smooth. Use a fine mesh strainer to separate seeds.

In a medium saucepan, combine the strained raspberry puree with 1 cup of powdered sugar. Bring to a gentle boil, stirring continuously.

Once reduced and thickened, remove from heat and gradually stir in ½ cup of heavy whipping cream.

Pour the warm raspberry mixture over the chopped white chocolate and stir until smooth.

Cover the bowl and refrigerate for at least 2 hours, or until the ganache is firm.

Use a melon baller to portion out the mixture, rolling them into 1-inch balls.

Melt 7 ounces of dark chocolate until glossy and smooth.

Dip each ganache ball into the melted dark chocolate and place back onto parchment-lined sheet.

Refrigerate for about 25 minutes until the chocolate coating is firm.

Serve the truffles at room temperature or wrap for a gift.