Pat raspberries dry with paper towels to remove excess moisture.
Heat the heavy cream gently in a saucepan until it just begins to simmer.
Pour the hot cream over the chopped white chocolate in a heatproof bowl.
Let sit for 2 minutes, then stir until smooth and fully melted.
Add pistachio paste, butter, vanilla extract, and salt, and stir until creamy.
Cover and refrigerate for 2 to 3 hours until firm enough to scoop.
Place chopped pistachios in a shallow dish for coating.
Freeze raspberries for about 20 minutes to make wrapping easier.
Scoop about 1 tablespoon of ganache and flatten slightly in your palm.
Place one raspberry in the center and wrap ganache around it to seal.
Roll gently into a smooth ball.
Roll each truffle in chopped pistachios to coat evenly.
Place truffles on a parchment-lined tray.
Refrigerate for at least 30 minutes before serving.
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 1 hour including chilling
Servings: 20 to 24 truffles
Kcal: 120 per truffle
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