Line a plate or small baking tray with parchment. Set aside.

Melt the dark chocolate over a bain marie, or double boiler.

Meanwhile, combine raspberry purée, whipping cream, and honey in a small saucepan and warm over medium-low heat, stirring occasionally until steaming. (Do not boil.)

Whisk the warm cream mixture into melted chocolate, followed by the softened butter.

Cover bowl with clingfilm/plastic wrap and refrigerate 1-2 hours or until firm enough to scoop.

Once thoroughly chilled, use a melon baller or small cookie scoop* to scoop the ganache, then use your hands to smooth and shape each truffle into a ball.**

Place balls on prepared tray and refrigerate 15 minutes.

Meanwhile, melt and temper the chocolate couverture. (If you aren’t familiar with tempering, see the post above for alternate truffle coating suggestions.)

Remove ganache balls from the refrigerator. Working quickly, use an enrobing fork to dip each truffle in the tempered dark chocolate, making sure all sides are evenly coated.

Place dipped truffles on a parchment-lined tray and decorate with an enrobing fork or sprinkle with crushed freeze-dried raspberries.

Store raspberry truffles in an airtight container in the refrigerator for up to one week. Allow truffles to come up to room temperature for 10 minutes prior to serving.