In a microwave-safe bowl, combine 2 cups of semi-sweet chocolate chips and ¼ cup of whipping cream. Heat in the microwave for 30 seconds at a time, stirring after each interval, until smooth, about 1-1.5 minutes total.

Once smooth, add 1 cup of blended freeze-dried raspberries and stir until fully integrated.

Using a cookie scoop, portion out the mixture and roll into walnut-sized balls. Space them on a parchment-lined baking sheet.

Melt an additional 1 cup of chocolate chips. Dip each truffle into the melted chocolate and return to parchment.

While the coating is still wet, sprinkle tops with crushed freeze-dried raspberries.

Place the truffles in the refrigerator to set for at least 30 minutes.