Prepare Raspberry Powder: Blend the freeze-dried raspberries into a fine powder. Remember to sieve to remove any seeds, creating that smooth texture you desire in your truffles.

Melt White Chocolate: Finely chop your white chocolate chips and melt them using a heatproof bowl over simmering water or by microwaving in bursts until silky and smooth.

Create Ganache: Heat the double cream in a saucepan until it’s nearly boiling, then stir it into the melted white chocolate. Mix until the ganache is well combined and smooth.

Incorporate Raspberry: Gently fold in the raspberry powder, vanilla extract, and a pinch of salt into the ganache. Mix until the color transforms into a beautiful vibrant pink. Refrigerate this mixture until firm, about 1-2 hours.

Roll Truffles: Using a tablespoon, scoop out portions of the firm ganache and roll them into smooth balls. Place the rolled truffles on a lined baking sheet to keep them neat.

Coat in Dark Chocolate: Melt the dark chocolate by finely chopping it first, then dipping each truffle into the chocolate until fully covered. Place them back on the sheet and decorate with cacao nibs, chopped pistachios, or extra raspberries before the coating hardens.

Optional: Drizzle melted white chocolate over the set truffles for an extra touch of elegance.