Add freeze-dried raspberries to a food processor or blender and pulse into a powder. Sift out the seeds with a fine mesh sieve.

Add white chocolate chips to a heatproof large bowl. Microwave for 30 seconds, then add the raspberry powder.

Pour the heavy cream into a separate bowl. Microwave for 1-2 minutes until the edges begin to simmer.

Pour the hot cream over the white chocolate and let it sit for about 30 seconds to soften the chocolate.

Fold the ingredients together with a rubber spatula until smooth. The raspberry powder might clump which is normal.

Blend with an immersion blender for a super smooth texture. If you don't have one, add it back to the food processor and blend until smooth.

Let the ganache cool on the counter for 30 minutes, then cover with plastic wrap. Chill in the refrigerator for at least 2 hours. The longer you refrigerate it, the thicker it will be.

To whip the ganache, whip on medium speed with an electric mixer for 2-3 minutes until it becomes lighter in color with a light and fluffy texture.

Spread it in between cake layers or transfer to a piping bag to frost cupcakes or your other favorite desserts.