In a small bowl combine the semi sweet chocolate chips and raspberry jam; set aside

In a small sauce pan warm the heavy whipping cream until it comes to a simmer

Pour the heavy cream over the chocolate chips and let it sit for 2-3 minutes

Slowly whisk the chocolate and heavy cream mixture until the chocolate is melted and smooth

Cover the top of the chocolate ganache with plastic wrap and refrigerate for 2-3 hours or until the ganache has hardened

Scoop the chocolate ganache into 1 inch balls and place on a parchment lined baking sheet

Once all the ganache is scooped, roll the ganache into balls and place back on the baking sheet

Right after you scoop the chocolate ganache and roll into balls, roll them in the chocolate sprinkles, powdered freeze dried strawberries or cocoa powder and place back in the refrigerator to allow the truffles to set

If you are dipping the truffles in white chocolate, place the ganache balls back in the refrigerator to set while you are warming the white chocolate

In a small microwave safe bowl, combine the white chocolate and coconut oil

Warm the chocolate in the microwave for 30 second increments until the chocolate is melted and smooth

Remove the truffles from the refrigerator and dip each chocolate ganache ball into the white chocolate using a small fork or candy dipping tool

Remove the ganache ball from the chocolate and place on a parchment lined baking sheet

Continue dipping all of the chocolate ganache balls until all are covered in white chocolate

Once the white chocolate coating is dry, drizzle the extra white chocolate over each truffle and garnish with the powdered freeze dried raspberries