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!)

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.

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