Make the Raspberry Filling: Gently mash the fresh raspberries in a small bowl with powdered sugar. Set aside.
1/2 cup fresh raspberries, 1 tablespoon powdered sugar
Melt the Chocolate: In a heatproof bowl set over a simmering pot of water (double boiler), combine the chopped chocolate, heavy cream, and butter. Stir occasionally until smooth and melted. Remove from heat.
8 ounces good-quality dark chocolate, 1/2 cup heavy cream, 2 tablespoons unsalted butter
Combine All ingredients: Stir in the vanilla extract and salt until everything is well integrated.
1 teaspoon vanilla extract, Pinch sea salt
Chill the Mixture: Cover and refrigerate the chocolate mixture for at least 2 hours, or until firm enough to roll.
Assemble the Truffles: Using a spoon or small cookie scoop, portion out the chilled chocolate mixture. Gently flatten each portion and place a small amount of raspberry filling in the center. Carefully roll into a ball, enclosing the filling.
Coat: Immediately roll each truffle in cocoa powder, sprinkles, chopped nuts, or shredded coconut.
cocoa powder, sprinkles, chopped nuts, shredded coconut
Chill Again: Place the coated Chocolate Raspberry Truffles on a tray lined with parchment paper. Refrigerate for at least 30 minutes to allow them to set completely.
Serve and Enjoy: Transfer to a serving plate and enjoy these decadent Chocolate Raspberry Truffles!
