1. Make the Ganache:

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Remove from heat.
2. Place the chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir gently until the chocolate is completely melted and the mixture is smooth.
3. Stir in the raspberry jam (or puree) and vanilla extract until fully incorporated. The mixture will thicken slightly as it cools.

2. Chill the Ganache:

1. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for 2-3 hours, or until firm enough to scoop.

3. Shape the Truffles:

1. Once the ganache is firm, use a small cookie scoop or spoon to portion out small balls (about 1 teaspoon each). Roll them gently between your palms to form smooth spheres. Place the shaped truffles on a parchment-lined baking sheet.
2. Return the truffles to the refrigerator for 15-20 minutes to firm up again before coating.

4. Coat the Truffles:

1. Melt the remaining white chocolate in a heatproof bowl using a double boiler or microwave (in 30-second intervals, stirring between each).
2. Using a fork or dipping tool, dip each truffle into the melted chocolate, ensuring it’s fully coated. Tap off any excess chocolate and place the truffle back on the parchment paper.
3. Immediately sprinkle with freeze-dried raspberry crumbs, sprinkles, or crushed nuts while the chocolate is still wet.

5. Set and Serve:

1. Allow the truffles to set at room temperature or refrigerate for 10-15 minutes to harden the coating.
2. Store the truffles in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving for the best texture.