Add the freeze dried raspberries to a blender or food processor and blend the into a fine powder. Use a fine sieve to remove the seeds. You want a fine powder with no seeds that are notoriously in raspberries.

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 a gentle heat until almost boiling. Remove from heat.

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

Stir the vanilla extract, freeze dried raspberry powder and a pinch of salt into the white chocolate ganache, then gently stir it all together 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. It's easiest to roll the truffles if you wipe your hands clean after every few. Place onto a lined baking sheet and return to the fridge to harden again.

Finely chop the dark chocolate and place in a small bowl. Place the bowl over a pan of simmering water (make sure the water does not touch the bowl) and allow to melt, stirring occasionally. Remove from heat.

Using a fork, dip each truffle into the chocolate until fully coated. Make sure the chocolate isn't too warm at this point as you don't want to melt the truffles! You might have to warm the chocolate up again if it starts to get too viscous. Once coated, place each truffle onto a baking sheet lined with parchment paper and allow to set. You can place them in the fridge to set if you like.

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