Prepare Raspberry Powder: Start by grinding the freeze-dried raspberries in a food processor. Pulse until finely powdered and then let the mixture settle.

Make Truffle Filling: In a mixing bowl, combine the raspberry powder, white chocolate melting wafers, and heated heavy cream. Stir until smooth and creamy.

Chill Filling: Refrigerate the mixture for about 45 minutes to 1 hour until firm enough to handle.

Form Truffles: Scoop small portions of the filling, roll into bite-sized balls, and place on a parchment-lined baking sheet. Return to the fridge for another hour.

Melt Dark Chocolate: Using a double boiler, gently melt the dark chocolate melting wafers until smooth.

Dip Truffles: Dip each truffle into the melted chocolate, allowing excess chocolate to drip off.

Final Touch: Drizzle remaining melted chocolate over the truffles and sprinkle with crushed freeze-dried raspberries. Refrigerate for 30 minutes to 1 hour to harden.