In a small sauce pan, heat the heavy cream until it comes to a simmer. Once it does, turn off the heat and add the white chocolate chips.

Stir the chocolate chips and heavy cream with a rubber spatula until the white chocolate and heavy cream have been fully incorporated. Stir in the vanilla extract.

Place the white chocolate filling into a large mixing bowl. Add the freeze dried mixed berries and mix. Allow the filling to cool in the freezer for fifteen to thirty minutes or until the filling is cool and malleable.

Take the filling out of the freezer. Place ten to twelve tablespoon sized dollops of truffle filling onto a baking sheet of parchment paper (you may make more truffles if you have additional filling). Place the baking sheet into the freezer for 1 hour.

Take the truffle filling out of the freezer. Using your hands, roll each dollop into a ball. Place the truffles back into the freezer.

Using a double boiler or microwave, melt the white chocolate baking chips according to the directions on the package, or in 15 to 30 second spurts in a heat-safe container.

Set up two medium mixing bowls and a plate on a clean counter. Place the melted chocolate in one bowl, and the crushed almonds and sprinkles in the second bowl.

Take the truffle filling out of the freezer. Using your hands (gloves are recommended), dip each truffle into the white chocolate, coating it completely, then dip the truffle into the almonds.

Using your hands, roll the truffle into a ball and ensure it is completely covered by the almonds.

Place the truffle onto the clean plate. Repeat this process until ten to twelve truffles have been formed. There may be extras depending on how large your tablespoon dollops were.

To decorate, place each truffle into a mini cupcake liner. Keep truffles refrigerated for up to two weeks.