Velvety Raspberry Truffles Melt: 24 Decadent Bites

These Velvety Raspberry Truffles are a luxurious dessert combining rich dark chocolate ganache with freeze-dried raspberries.

Scale

14 ounces high-quality dark chocolate (60-75% cocoa solids), finely chopped or in chip form
¾ cup heavy whipping cream (at least 36% fat)
2 Tablespoons unsalted butter, cut into small cubes
1.6 ounces freeze-dried raspberries (about 2 cups), crushed into a fine powder
14 ounces white chocolate chips or bars, for optional coating or decoration
Optional: additional unsweetened cocoa powder, finely shredded coconut, or powdered sugar for coating
Optional: 1-2 teaspoons non-alcoholic raspberry extract or syrup for extra raspberry flavor

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Finely chop your dark chocolate into small, uniform pieces and place it into a heatproof bowl.
In a small saucepan over medium heat, combine the heavy cream and unsalted butter. Heat gently until it just begins to simmer.
Pour the hot cream and butter mixture over the chopped chocolate. Let it sit for about 5 minutes, then whisk until smooth.
Stir in a portion of the crushed freeze-dried raspberry powder to your taste. Add the raspberry extract or syrup if using.
Cover the bowl tightly with plastic wrap and refrigerate for at least 3-4 hours or overnight until firm but scoopable.
Line a baking sheet with parchment paper and set out your coating options.
Using a small cookie scoop, scoop uniform portions of the chilled ganache. Roll each scoop gently between your palms to form smooth balls.
Place the shaped truffles on the prepared baking sheet. Chill if too soft before coating.
Roll the chilled truffles in your chosen coatings until fully covered.
Arrange coated truffles on a serving platter. Allow to set before serving.