Preparation Steps

• Place the fresh raspberries in a blender to purée them until smooth.
• Press the purée through a fine-mesh sieve to remove seeds, setting the smooth purée aside.
• In a double boiler, melt the dark chocolate gently, stirring occasionally, until completely smooth.
• In a saucepan over medium heat, bring the heavy cream just to a simmer, then pour it over the melted chocolate, stirring to combine.
• Add the puréed raspberries and butter to the chocolate mixture, stirring until well incorporated. Let cool slightly.
• Cover the mixing bowl with plastic wrap and refrigerate for at least 2 hours or until set.
• Use a spoon to scoop small amounts of the chocolate mixture and roll them into balls.
• Dip each ball into the melted milk chocolate, then place on a parchment-lined baking sheet.
• Immediately sprinkle with optional toppings before chocolate sets, then refrigerate until firm.