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 melt it in a heatproof bowl over a pan of gently simmering water or in the microwave.

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

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

Mix in the vanilla extract, freeze dried raspberry powder, and a pinch of salt into the ganache until smooth. Cool down, then refrigerate to set for at least an hour or overnight.

Remove the mixture from the fridge 30 minutes before rolling. Take a tablespoon and roll into a ball. Place on a lined baking sheet and return to the fridge to harden.

Melt the dark chocolate in a small bowl over simmering water, stirring occasionally. Remove from heat.

Using a fork, dip each truffle into the melted dark chocolate until fully coated and place on a parchment lined baking sheet to set. Optionally decorate with extra raspberries or chopped nuts.