Dark Chocolate Raspberry Truffles

8 ounces dark chocolate, chips or chopped

4 ounces heavy cream

2 tablespoons raspberry preserves or jam

1/2 cup dark chocolate cocoa powder

Place chocolate in a medium mixing bowl and set aside.

Pour heavy cream into a shallow saucepan and heat over medium-high heat until almost boiling. Once it begins to steam and form small bubbles on the side, pour cream over the chocolate.

Let the mixture sit five minutes, then stir together until smooth and all the chocolate is melted. If needed, microwave the cream and chocolate in 15-second increments, stirring after each increment, until completely smooth.

Add raspberry preserves and stir to combine. Refrigerate, uncovered, for two hours, until ganache has hardened and is scoopable.

Use a melon baller or tablespoon to scoop out ganache. Use your hands to roll into one-inch balls. Place on a parchment-lined baking sheet and freeze 15 minutes.

Place cocoa powder in a small bowl. Drop each truffle into the cocoa powder and roll until completely coated. Store in an airtight container in refrigerator until ready to serve.