Melt the dark chocolate by heating the heavy cream over low heat until it just begins to simmer. Pour it over the chopped chocolate in a mixing bowl and let it sit for a couple of minutes.

Stir gently until the mixture becomes smooth and glossy to create the truffle base.

Add in the raspberries and vanilla extract, gently mixing them in without breaking down the berries too much.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes or until firm enough to scoop.

Scoop out bite-sized portions using a melon baller or small spoon, then roll them into balls.

Coat each truffle in cocoa powder until fully covered.

Garnish with a tiny raspberry on each truffle for a pop of color and freshness.