Step 1: Prepare the Chocolate
Place the finely chopped dark chocolate in a large heatproof bowl. The smaller the chocolate pieces, the more smoothly they’ll melt. Set aside.

Step 2: Heat the Cream
In a medium saucepan over medium heat, warm the heavy cream until it just begins to simmer around the edges. You’ll see small bubbles forming, but don’t let it come to a rolling boil. Remove from heat immediately.

Step 3: Strain the Preserves
If your raspberry preserves contain seeds and you want a smooth truffle, press the preserves through a fine-mesh strainer to remove them. Add the strained (or unstrained, if preferred) preserves to the hot cream and whisk until fully combined.

Step 4: Create the Ganache
Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 2-3 minutes to allow the heat to melt the chocolate. Then, using a rubber spatula, gently stir from the center outward in a circular motion until the mixture is completely smooth and glossy. This emulsification process is key to perfect ganache texture.

Step 5: Add Butter and Flavorings
Stir in the softened butter, vanilla extract, and salt until fully incorporated. The butter will add extra richness and shine to your ganache.

Step 6: Chill the Ganache
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for 2-3 hours, or until firm enough to scoop and roll. You can also chill it overnight if that’s more convenient.

Step 7: Portion the Truffles
Line a baking sheet with parchment paper. Once the ganache is firm, use a small cookie scoop, melon baller, or teaspoon to portion out about 1 tablespoon of ganache per truffle. Place each portion on the prepared baking sheet. If the ganache becomes too soft while working, pop it back in the fridge for 15-20 minutes.

Step 8: Roll into Balls
Lightly dust your hands with cocoa powder to prevent sticking. Working quickly, roll each portion between your palms to form smooth balls. Don’t worry about making them perfectly round—handmade truffles are meant to look rustic and artisanal. Return the rolled truffles to the baking sheet and chill for another 15 minutes to firm up.

Step 9: Coat the Truffles
Place your chosen coating(s) in shallow bowls. Roll each chilled truffle in cocoa powder, crushed freeze-dried raspberries, or chocolate shavings until fully coated. Gently shake off any excess. You can also mix coatings for variety.

Step 10: Final Chill and Serve
Return the coated truffles to the baking sheet and refrigerate for at least 30 minutes before serving. This final chill helps the coating adhere and firms up the truffles one last time.