In a microwave-safe bowl, heat 3/4 cup + 2 tablespoons of heavy cream until it bubbles, about 1-2 minutes.

Pour 8 ounces of chopped semi-sweet or dark chocolate, 2 tablespoons of unsalted butter, 1 tablespoon of light corn syrup, and a pinch of fine salt into the heated cream. Let sit for 1 minute, then stir until smooth.

Gently fold in 1/4 cup of freeze-dried raspberry powder into the smooth ganache until evenly distributed.

Cover the ganache with plastic wrap and refrigerate for approximately 1 hour, until thick enough to scoop.

Once chilled, scoop the ganache onto a parchment-lined tray. If too soft, refrigerate for another 15 minutes.

Roll each scoop into a ball, about 1 inch in diameter.

Melt 8 ounces of chocolate chips with 1-2 teaspoons of shortening or coconut oil in a separate bowl.

Using a toothpick, dip each truffle into the melted chocolate, allowing excess to drip off.

Sprinkle crushed freeze-dried raspberries over the truffles before the chocolate coating sets.

Store the truffles in an airtight container at room temperature for up to 3-4 days or in the fridge for 2 weeks.