1-First, heat the heavy cream in a heatproof bowl in the microwave in 15-second intervals until it bubbles, which takes about 1 minute.

2-Pour the chopped chocolate, butter, corn syrup, and salt into the cream, making sure the chocolate is fully covered. Let it sit for 1 minute, then stir slowly until smooth. If needed, reheat briefly and stir again until everything melts.

3-Fold in the freeze-dried raspberries with a rubber spatula to add that fruity burst.

4-Cover the mixture with plastic wrap pressed onto the surface and chill for at least 1 hour at room temperature or 30 minutes in the refrigerator until it’s firm.

5-Scoop out 1 tablespoon portions onto a parchment-lined baking sheet. If it’s sticky, chill the scoops for 30 minutes, then roll them into balls by hand.

6-For the coating, melt the chocolate chips and shortening or coconut oil in the microwave in 20-second intervals, stirring until smooth.

7-Dip each truffle into the melted chocolate using a toothpick or metal scribe, swirl gently to coat, and scrape off excess chocolate from the bottom on the edge of the bowl. Place the dipped truffles on parchment and chill for 5-10 minutes if they soften. Optionally, garnish with crushed freeze-dried raspberries.