Finely chop the white chocolate if you’re using a solid bar.

Place the white chocolate in a heatproof mixing bowl and set it aside.

Smaller pieces melt more evenly and help create a smooth raspberry filling.

Step 2: Heat the Cream

Pour the heavy whipping cream into a small saucepan.

Warm it over medium-low heat until it is steaming and small bubbles appear around the edges. Do not allow it to boil vigorously.

Remove the saucepan from the heat.

Step 3: Melt the Chocolate

Pour the warm cream over the white chocolate.

Let it sit undisturbed for approximately 2 minutes.

Using a spatula, slowly stir from the center outward until the chocolate melts and the mixture becomes smooth.

If a few pieces remain unmelted, microwave the bowl for 10-second intervals, stirring after each interval.

Step 4: Add the Black Raspberry Flavor

Add the black raspberry preserves, butter, vanilla extract, and optional lemon zest.

Stir gently until everything is completely combined.

The filling should become smooth, creamy, and beautifully colored.

If your preserves contain large seeds or fruit pieces, you can strain them before adding them for a smoother truffle center.

Step 5: Chill the Filling

Cover the bowl with plastic wrap, making sure it is protected from air.

Refrigerate for approximately 2–3 hours, or until the mixture is firm enough to scoop.

If the filling is still too soft, continue chilling in 20–30-minute intervals.

Step 6: Shape the Truffles

Line a baking sheet with parchment paper.

Use a small cookie scoop or teaspoon to portion the chilled filling into approximately 24 equal pieces.

Roll each portion gently between your palms to create smooth balls.

Place them on the prepared baking sheet.

If the filling becomes soft while shaping, return the tray to the refrigerator for 15 minutes.

Step 7: Chill the Truffle Centers

Refrigerate the shaped truffles for another 20–30 minutes.

This helps them become firm enough to dip into the melted chocolate without losing their shape.

Step 8: Melt the Chocolate Coating

Place the semi-sweet chocolate melting wafers in a microwave-safe bowl.

Microwave in 20-second intervals, stirring thoroughly after each interval until the chocolate is completely melted and smooth.

If needed, add a small amount of coconut oil to make the coating easier to work with.

Avoid overheating the chocolate.

Step 9: Dip the Raspberry Truffles

Remove the chilled truffle centers from the refrigerator.

Using a dipping fork or two regular forks, lower each truffle into the melted chocolate.

Turn gently until completely coated, then lift it out and allow the excess chocolate to drip back into the bowl.

Place each coated truffle onto the parchment-lined baking sheet.

Work in small batches so the remaining centers stay cold and firm.

Step 10: Decorate the Truffles

While the chocolate coating is still wet, sprinkle the tops with a little crushed freeze-dried raspberry.

For an elegant finish, drizzle melted white chocolate over the truffles.

You can also add a tiny amount of raspberry powder to the white chocolate drizzle for a beautiful pink color.

Step 11: Chill Until Set

Place the baking sheet in the refrigerator for approximately 20–30 minutes, or until the chocolate coating is completely firm.

Once set, transfer the Black Raspberry Truffles to an airtight container and refrigerate until ready to serve.