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

Finely chop the white chocolate and place it in a heatproof bowl. Melt it over a pan of gently simmering water or in the microwave.

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 until the mixture is vivid pink and smooth. Leave to cool and then place in the fridge to set for at least an hour, or overnight.

Remove the truffle mixture from the fridge 30 minutes before you are ready to roll your truffles. Take a tablespoon of the mixture and roll it between your hands to form a ball.

Place the truffles onto a lined baking sheet and return to the fridge to harden again.

Finely chop the dark chocolate and melt it over a pan of simmering water, stirring occasionally.

Using a fork, dip each truffle into the melted dark chocolate until fully coated, then place each truffle onto a parchment lined baking sheet to set.

Before they set, decorate with extra freeze dried raspberries, chopped pistachios, or cacao nibs.