**Make the Ganache:** Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let it sit for 2–3 minutes to melt the chocolate. Stir gently until smooth and glossy.

**Add Flavoring:** Mix in the butter, raspberry puree, vanilla extract, and a pinch of salt until fully incorporated. If you want an extra smooth ganache, strain the raspberry puree beforehand to remove seeds.

**Chill:** Cover the bowl with plastic wrap and refrigerate the ganache for 2–3 hours, or until firm enough to scoop.

**Shape the Truffles:** Line a baking sheet with parchment paper. Use a teaspoon or small cookie scoop to portion out the ganache. Roll each portion into a ball between your hands and place it on the prepared baking sheet. Refrigerate for 30 minutes to firm up.

**Coat the Truffles:** Roll the chilled truffles in cocoa powder, dip them in melted chocolate, or coat them with finely chopped nuts, depending on your preference. Place them back on the parchment-lined sheet and allow any coatings to set.