• Prepare your working space with everything you will need.
• Layout a silicone mat (optionally parchment paper).
• Make sure you have a spoon to stir.
• Additionally, a container to place the freshly made ganache into for refrigeration after preparation.
• Also, set up your cocoa powder for dipping and set it aside.
• Then crush your raspberries and place them in a measuring cup as well, then set aside.
• You can pull out a tablespoon or you can use a cookie scoop (2 oz) for the biggest truffles. *Note below
• Additionally, measure your heavy whipping cream and place it in the pot.
• Measure out your chocolate, ( I use a scale, but if you have bought exactly 10 oz, then you are golden!)

PREPARATION

• Add your chocolates to the heavy whipping cream that you have already placed in your saucepot.
• HOT TIP: I don't shred my chocolate, I put it in as is, it will melt no matter HOW you do it, it might just take a few minutes more. Don't make extra work!
• Heat set to melt this is medium-low, not higher.
• You don't want to scorch this chocolate.
• Additionally, you will stay with the pot, and stir constantly without exception.
• Please note, this chocolate mixture should NOT come to a boil.
• Once you see the chocolate is beginning to melt, remove it from the heat and continue to stir as the chocolate will continue to melt as you stir.
• Then, you will transfer this to the refrigerator, and I suggest taking it out of the pot and into a heatproof container, before placing it in the refrigerator.
• Leave this in the refrigerator for one hour, it needs to 'solidify' but not really.
• Once an hour has passed, your chocolate should be more solid.
• I always test my chocolate when I bring it out, if it is able to be scooped and not 'wet' I move on with the process below. However, if it is harder to scoop, I let the mixture rest for about 15 minutes to lightly soften then I proceed.
• Remove the truffle mixture from the refrigerator.
• Using a cookie scoop, capture the firmer ganache and drop the ball into the raspberries.
• Smash it a bit to capture the dried raspberries.
• Next, Remove from the raspberries and roll them into a firm ball.
  
• Then drop into the cocoa and swirl the cup to coat with cocoa.
  
• Remove the ball from cocoa with a fork to silicon mat or parchment paper.
• Repeat the entire process until all mixture is used.

DRIZZLE

• If you choose to liven up the covered truffle, drizzle with melted chocolate.
• Following the directions on the chocolate to melt.
• Use fork tines to drizzle.
• Or make dots atop each.
  
• Enjoy. ~ Dana XO