Dark Chocolate Raspberry Truffles

Silky dark chocolate truffles infused with bright raspberry for a rich, decadent treat.

Scale

340 g (12 oz) high-quality dark chocolate, chopped
120 ml (1/2 cup) heavy cream (35% fat)
30 g (2 tbsp) unsalted butter, room temperature
20 g (1/3 cup) freeze-dried raspberries, crushed to a powder
15 ml (1 tbsp) raspberry liqueur or simple syrup (optional)
Pinch flaky sea salt
50 g (1/2 cup) unsweetened cocoa powder or crushed toasted nuts for coating
10 g (2 tbsp) extra crushed freeze-dried raspberries or grated dark chocolate (optional garnish)

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Chop and weigh the chocolate into small pieces in a heatproof bowl.
Heat the cream with crushed freeze-dried raspberries in a small saucepan until just simmering, then let steep.
Strain the cream over the chocolate, add butter and raspberry liqueur, and whisk until smooth.
Chill the ganache in the refrigerator until firm enough to scoop, about 1.5–2 hours.
Use a scoop to portion the ganache into 24 balls and roll them smooth.
Prepare coatings in a shallow bowl and melt additional chocolate if desired for dipping.
Coat each truffle by dipping or rolling in the coating and place on parchment.
Finish with extra crushed raspberries and let set until the shell firms up.

Use high-quality chocolate for the best flavor. Ensure all ingredients are weighed accurately for consistent results.