In a heatproof bowl, combine chopped bittersweet chocolate and heavy cream. Heat over medium until cream simmers, then pour over chocolate. Let sit for 1 minute before stirring until smooth.

Gently fold in whole fresh raspberries, keeping some intact for texture.

Cover with plastic wrap and refrigerate for about 2 hours until firm.

Scoop out small amounts of chilled mixture and roll into balls using your hands.

Roll each ball in cocoa powder until evenly covered.

Place truffles on a plate or in gift boxes and let sit at room temperature for 15 minutes before enjoying.