Making Raspberry White Chocolate Truffles is a delightfully simple process. Follow these instructions carefully to ensure success.

1. Prepare Raspberries: Rinse the raspberries under cold water and gently pat them dry. Set aside.
2. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately to avoid boiling.
3. Melt Chocolate: Add the white chocolate chips to the heated cream, stirring continuously until the chocolate is completely melted and smooth.
4. Incorporate Raspberries: Gently fold the raspberries into the chocolate mixture, being careful not to break them too much.
5. Add Flavoring: Stir in the vanilla extract and salt until well combined.
6. Chill the Mixture: Pour the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or until firm.
7. Form the Truffles: Once the mixture is firm, use a teaspoon or melon baller to scoop out portions and roll them into balls.
8. Coat the Truffles: Roll each truffle ball in graham cracker crumbs until well coated.
9. Chill Again: Place the coated truffles back in the refrigerator for an additional 30 minutes to firm up.
10. Optional Dusting: If desired, dust the truffles with powdered sugar or cocoa powder before serving for added elegance.

By following these straightforward steps, you’ll achieve perfect Raspberry White Chocolate Truffles that are incredibly pleasing to both the eye and taste buds!