In a heatproof bowl, place chopped dark chocolate. Heat heavy cream in a saucepan until simmering, then pour it over the chocolate. Let sit for 5 minutes, then stir until smooth.

Gently fold in half a cup of fresh raspberries into the ganache mixture without crushing them.

Cover and refrigerate for at least 2 hours until firm.

Scoop small amounts of ganache and roll into bite-sized balls, placing them on parchment-lined baking sheets.

Roll each truffle in cocoa powder or powdered sugar to coat.

Transfer to an elegant platter or gift box and enjoy chilled or at room temperature.