Line a quarter sheet baking tray with parchment or a silicone mat.

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, whisking until butter melts.

Cover bowl with clingfilm/plastic wrap and refrigerate 1 hour, or until firm enough to scoop.

With a melon baller or small cookie scoop** scoop the ganache into individual portions. You should have about 15-16 total.

With your hands, smooth and shape each portion into a ball.** Arrange on prepared tray and refrigerate for 15-30 minutes.

Use an enrobing fork to dip each truffle in tempered dark chocolate, or roll truffles in unsweetened cocoa powder or crushed freeze dried raspberries. (See notes on coating truffles in the post above.)

Store raspberry truffles in an airtight container in the refrigerator for up to 1 week. Allow truffles to come up to room temperature for 10 minutes prior to serving.