Step 1: Finely chop the white chocolate and place it in a medium heat-proof glass bowl.
Step 2: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Step 3: Pour the hot cream over the chopped white chocolate. Let it sit undisturbed for 5 minutes.
Step 4: Gently stir the mixture with a spatula until smooth. Stir in the softened butter, vanilla extract, and raspberry powder until fully combined and pink.
Step 5: Cover the bowl and refrigerate for at least 4 hours, or until the mixture is firm enough to scoop.
Step 6: Using a small scoop, form 1-inch balls and roll them quickly between your palms. Place on a parchment-lined tray.
Step 7: Roll the truffles in powdered sugar or dip them in melted white chocolate to finish. Chill until ready to serve.