Heat the cream in a small saucepan, stir constantly until bubbles appear.

Remove from the heat then pour the cream in a large bowl with chopped chocolate.

Set aside for a minute allowing the chocolate to melt.

Stir in the dried raspberries, cream and chocolate then gently add the vanilla extract.

Set aside the mixture for 2 hours or refrigerate to keep it cool and firm.

Scoop the truffles with a candy scooper or a teaspoon and make balls you’re your hands.

Continue shaping the truffles in your hands for the remaining mixture then let it chill for about an hour.

Place the cocoa in a baking pan sprinkle it evenly then roll the truffles one by one until all the truffles have coated.