• Step 1: In a medium saucepan, heat the heavy cream over medium heat, stirring occasionally, until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let the mixture sit for 2-3 minutes, then stir until the chocolate is completely melted and the mixture is smooth and well combined.
• Step 2: Stir in the raspberry purée and softened butter until fully incorporated. Cover the mixture and refrigerate for at least 2 hours, or until firm.
• Step 3: Once the chocolate mixture is firm, use a small cookie scoop or spoon to portion out 1-inch balls. Roll the balls between your palms to shape them, then place them on a parchment-lined baking sheet.
• Step 4: Dust the truffles generously with the unsweetened cocoa powder, making sure to coat all sides. Refrigerate the coated truffles for an additional 30 minutes to set the coating.
• Step 5: Serve the raspberry dark chocolate truffles chilled. Enjoy!