1️⃣ Prepare the ganache: In a heatproof bowl, combine the white chocolate and heavy cream. Place the bowl over a pot of simmering water (double boiler method) and stir until the chocolate is completely melted and smooth.

2️⃣ Add the raspberries: Stir in the raspberry purée and raspberry extract (if using) into the chocolate ganache. Mix until well combined.

3️⃣ Chill the mixture: Cover the bowl and refrigerate the ganache for 2–3 hours, or until it firms up enough to scoop.

4️⃣ Form the truffles: Once the ganache is chilled, use a melon baller or spoon to scoop small amounts of the mixture. Roll the ganache into smooth balls using your hands.

5️⃣ Coat the truffles: Roll the truffles in cocoa powder or shredded coconut for a decorative touch.

6️⃣ Chill and serve: Place the truffles on a parchment-lined tray and refrigerate for another hour to set completely before serving. Enjoy your sweet, creamy indulgence!