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

Melt 130 grams dark chocolate over a double boiler or bain marie.

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

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

Transfer mixture to the refrigerator and chill, 1-2 hours or until firm enough to scoop.

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

Place balls on prepared tray and chill in the refrigerator for 15-20 minutes.

Meanwhile, melt and temper your chocolate couverture. (Don’t want to mess with tempering? See the post above for alternate coating suggestions!)

Remove chilled truffle 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.

Transfer dipped truffles to parchment-lined tray and decorate with an enrobing fork or sprinkle with crushed freeze-dried raspberries.

Store truffles in an airtight container in the refrigerator for up to one week. Allow truffles to come up to room temperature for 5-10 minutes prior to serving.