Chop the dark chocolate and dice the butter.

Pour the cream into a small saucepan and put it on the stove at medium heat. Once the cream is warm, reduce the heat to the lowest setting on your stove.

Add the chocolate and stir it through the cream until melted. Next, stir through and melt the butter. The mixture should become glossy and smooth.

Once the chocolate and butter are completely melted through, take the pot off the heat and mix through the vanilla and brandy.

Cover the pot and store in the fridge for 2 hours, letting the ganache set.

After 2 hours, remove the mixture from the fridge and stir the ganache thoroughly until smooth and pliable.

Using a teaspoon, transfer small balls (about 2 tsp worth) of ganache onto a baking paper lined tray. Place the tray into the fridge and leave to set for 15 minutes.

Remove the balls of ganache from the fridge. Quickly roll each ball between your palms to shape and smooth them. The warmth of your hands will melt the ganache, so you need to work quickly.

If preparing these in advance, at this point put the balls in a sealed box and leave them in a fridge for a few days, then coat them in the freeze dried raspberries and cocoa just prior to serving.

Crush the freeze dried raspberries into a powder using a mortar and pestle or rolling pin. Place the crushed raspberries in a small bowl. Place the cocoa powder in a second small bowl.

Alternating coatings so some truffles are raspberry and some are cocoa, gently roll each ball in either cocoa powder or the freeze dried raspberries.

Return the truffles to the fridge until you're ready to serve.

To serve, place the truffles in a bowl alongside fresh raspberries.