Blend the freeze dried raspberries until they turn into a fine powder. Sift the powder through a fine sieve to remove the seeds, you only want smooth raspberry powder.

Finely chop the white chocolate and place it in a heatproof bowl. Melt it gently over simmering water or in the microwave, heating in short bursts and stirring between each one.

Heat the cream in a small saucepan until it is almost boiling, then remove it from the heat. Pour the hot cream into the melted white chocolate and stir until smooth.

Add the vanilla, raspberry powder, and a small pinch of salt. Stir gently until the ganache is smooth and bright pink. Let it cool, then refrigerate for at least one hour or overnight.

Take the mixture out of the fridge 30 minutes before rolling. Scoop one tablespoon at a time and roll into balls. Place them on a lined baking sheet and return to the fridge to firm up.

Melt the dark chocolate gently over simmering water. Using a fork, dip each truffle into the chocolate until fully coated. Place back onto the lined baking sheet and let them set, in the fridge if needed.

Before the chocolate sets, decorate with extra freeze dried raspberries, chopped pistachios, or cacao nibs if you like.