Instructions

1. Begin by placing the chopped dark chocolate in a heatproof bowl, ensuring it is evenly distributed.
2. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, stirring occasionally to prevent scorching.
3. Once simmering, pour the hot cream over the chopped chocolate and let it sit undisturbed for 1 minute to soften the chocolate.
4. Gently stir the mixture using a spatula or whisk until smooth and fully combined, creating a luscious ganache.
5. Add the raspberry puree and softened butter to the chocolate ganache, mixing well until fully incorporated and silky.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to handle.
7. Once chilled, use a small cookie scoop or a spoon to scoop out portions of the chocolate mixture. Roll each scoop into smooth balls using your hands.
8. Roll each truffle ball in cocoa powder to coat evenly, ensuring a rich chocolate flavor with each bite.
9. For an extra touch, sprinkle crushed freeze-dried raspberries over the truffles for added flavor and a pop of color.
10. Place the truffles in an airtight container and refrigerate until you are ready to serve, allowing the flavors to meld beautifully.