In a small saucepan over low heat, warm the raspberries to soften, then push the raspberries through a fine-mesh sieve or strainer into a small bowl. Discard the raspberry seeds.
Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
In a medium-sized, heavy-bottomed saucepan, stir together the cream, honey, and raspberry puree. Heat the mixture just to a boil.
Remove the saucepan from the heat, and pour the cream mixture through the sieve directly over the chocolate. Let the mixture sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Add the butter and stir until combined. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
Line a baking sheet with parchment.
Scoop the truffles with a small melon baller or tablespoon, and drop onto the parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Spread out the sanding sugar on a small plate.
Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the sugar and roll to coat. Put the sugar-coated truffles on the baking sheet to set.
Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.
© 2008 All rights reserved. Published by Abrams Books.