Place all the ingredients, except for the freeze-dried raspberries, in a medium microwave-safe bowl and stir to combine. Microwave in 20 second increments, until completely melted, mixing to combine between each interval.

Let come to room temperature, then cover with plastic wrap and place into the refrigerator until chilled through, at least 2 hours.

Prepare a parchment-lined sheet pan. Scoop chocolate into 1 ½ tablespoon-sized truffles. Roll with your hands into balls, wetting your hands slightly to make easier, if needed. Chill in the refrigerator for 30 minutes.

Meanwhile, place freeze-dried raspberries in a food processor (I used a mini one) and process until it looks like powder. Transfer to a medium bowl.

Once truffles are chilled, roll them in the raspberry powder and place back onto parchment-lined sheet pan. Chill in the refrigerator for an additional 30 minutes, reserving leftover raspberry powder.

Once chilled again, roll them in the raspberry powder a second time. Serve at room temperature.