1-First, heat the heavy cream in a saucepan over medium heat until it simmers, which helps create that signature smooth ganache for your Raspberry Truffles.

2-Once simmering, remove from heat and add the finely chopped semi-sweet or dark chocolate, stirring gently until it melts completely into the cream.

3-Next, mix in the cubed unsalted butter, light corn syrup if using, fine salt, and freeze-dried raspberries, ensuring everything combines for a rich, flavorful base.

4-Let the mixture cool slightly, then refrigerate it for about an hour until it firms up enough to shape, which is crucial for the texture of Raspberry Truffles.

5-While the mixture chills, prepare the coating by melting the semi-sweet or dark chocolate chips with vegetable shortening or coconut oil in a double boiler.

6-Scoop the chilled mixture into small balls, roll them smoothly, and dip each one into the melted coating for that perfect finish.

7-Finally, decorate with crushed freeze-dried raspberries and let them set on a tray in the fridge for extra firmness before serving your Raspberry Truffles.