Raspberry Chocolate Truffles

• Heat 3/4 cup + 2 Tbsp of heavy cream in a heatproof bowl in the microwave in 15-second intervals until it's just beginning to bubble (usually takes me about 1 minute).
• Gently pour 1 cup of dark chocolate that's been chopped up, 2 Tbsp of butter, 1 Tbsp of light corn syrup, and 1/2 tsp fine salt into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use milk chocolate to make the ganache, use 1 1/4 cup or 210g of milk chocolate.
• Stir slowly until the cream and chocolate combine and the mixture is smooth. If any bits of chocolate aren't fully melted, heat the mixture again for 15 seconds and stir until smooth.
• Use a rubber spatula to fold about 1/3 cup or 30g of freeze-dried raspberries into the chocolate mixture.
• Cover with plastic wrap to prevent the ganache from forming a skin, then set aside for an hour to thicken and cool to room temperature. If you're in a rush you can place the bowl in the fridge for 30 minutes to accelerate the cooling process.
• Scoop out 1 Tbsp-sized pieces onto a parchment-lined baking sheet. If the chocolate is too sticky to handle and roll, chill the scooped pieces of chocolate in the fridge for 30 minutes or until they're firm to the touch. Then roll the scoops onto balls with your hands.
• Once the truffles are rolled out, melt the chocolate for the coating. Add 1 cup of semi-sweet or dark chocolate chips and 1 Tbsp shortening or coconut oil to a small bowl and melt in 20-second intervals in the microwave. Stir between intervals until the chocolate is melted and the mixture is smooth and combined. If you don't want to dip these in chocolate, you can also roll them in sprinkles or chopped-up bits of chocolate.
• Use a scribe or toothpick to dip each truffle in the chocolate mixture. I like to gently swirl the truffles around in the chocolate to fully coat them. Gently scrape the bottom of the truffles on the edge of the bowl to remove any excess chocolate, then place them back on the parchment-lined baking sheet. If you notice the truffles start to soften as you're trying to dip them, pop them back in the fridge for 5-10 minutes to help them firm up. This will make them a lot easier to dip!
• Then add a garnish of crushed dried raspberries to the top of the truffles and enjoy. These can be stored in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 2 weeks. But keep in mind they taste best at room temperature!