Add the freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove the seeds.

Finely chop the white chocolate and place in a heatproof bowl and melt either over a pan of gently simmering water or in the microwave (in 30-second bursts).

In a small saucepan, heat the cream over gentle heat until almost boiling. Remove from heat.

Stir the hot cream into the melted white chocolate to form a smooth white chocolate ganache.

Stir in the vanilla extract, freeze dried raspberry powder, and a pinch of salt into the white chocolate ganache. Gently stir until the mixture is vivid pink and smooth. Leave to cool and refrigerate to set for at least an hour, or overnight.

Remove the truffle mixture from the fridge 30 minutes before rolling your truffles. Roll a tablespoon of the mixture between your hands to form a ball. Clean your hands as needed and place onto a lined baking sheet. Return to the fridge to harden.

Finely chop the dark chocolate and place in a small bowl. Melt it over a pan of simmering water.

Using a fork, dip each truffle into the melted chocolate until fully coated. Allow to set on a baking sheet lined with parchment paper.

Decorate with extra freeze dried raspberries, chopped pistachios, or cacao nibs before the coating sets.