Add the 1 ½ bags of white chips to a large bowl.
Gently stir in the raspberry extract, freeze-dried raspberries and citric acid powder.
Cover the bowl and allow to chill in the refrigerator until slightly hardened. The time this takes can vary, 30 minutes to 1 hour, approximately. When the texture is right you should be able to press near the edges of the bowl and see your fingerprint in the indentation while the mixture at the center of the bowl will be a bit softer.
Drop the raspberry mixture by rounded teaspoonful, on a parchment paper lined cookie sheet. The mixture should hold it's shape. If the scoops of filling sink after placing them on the cookie sheet, put the bowl back in the refrigerator for a little longer.
Once the mixture has been portioned out, place the cookie sheet put back into the refrigerator for about 15 minutes or until the filling is easy to handle.
Transfer the cookie sheet to the freezer and allow the truffles to fully harden, 15-20 minutes.
In a medium bowl melt the 2 bags of white chips in the microwave in 30 second intervals, stirring after each, until melted and smooth.
One at a time drop a truffle ball into the melted chips and, using a fork, stir to cover and remove the truffle from the bowl. Tap the fork handle on the side of the bowl a few times to remove the excess coating. Carefully place the truffle onto a parchment paper lined cookie sheet. Sprinkle with a pinch of sprinkles while the coating is still wet (it dries fast!).
Once the cookie sheet is filled, transfer the truffles to the refrigerator and allow to harden, about 20-30 minutes.