Puree the raspberries in a blender until smooth. Pass through a sieve to remove the seeds. (If using frozen fruit make sure it is defrosted first!)

In a medium saucepan, add in the raspberry puree and cream. Heat over medium-low until the mix is hot but do not allow to boil.

Remove from the heat and pour over the ruby chocolate. Let stand for 5 minutes and then stir together using a whisk.

When the mixture is smooth, transfer to the refrigerator and allow to chill until set, about 4 hours or overnight. The ganache can be made up to 3 days in advance.

Line a small baking sheet with parchment. Using a spoon, scoop out the truffle in rounded teaspoonfuls and roll until smooth in your hands. Place the truffles on the baking sheet and chill until ready for coating in chocolate.

Blend the freeze-dried raspberries to a fine powder. Set aside.

Place a spoonful of the melted white chocolate in the palm of your hand. Roll the chilled truffle in the chocolate until coated.

Straight away toss the truffle into the freeze dried raspberry powder and allow it to stick to the wet chocolate. Place back on your baking tray and continue with the remaining truffles. Allow the truffles to set in the fridge.

Store in an airtight container in the refrigerator until ready to gift, but just before eating let them sit at room temperature for the best flavor. Enjoy!