In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.

Add the chopped white chocolate to the hot cream and let it sit for 2 minutes to melt. Stir until smooth and fully combined.

Gently fold in the mashed raspberries and vanilla extract until well incorporated.

Cover the mixture with plastic wrap and refrigerate for about 2 hours, or until it is firm enough to handle.

Once the mixture is firm, use a small cookie scoop or your hands to form small balls (about 1 inch in diameter).

Roll each truffle in powdered sugar or crushed graham crackers/cocoa powder to coat. Place on a parchment-lined baking sheet.

Refrigerate the truffles for an additional 30 minutes to set before serving.