Gently mash the fresh raspberries in a bowl until chunky.

Heat heavy cream in a saucepan over medium heat until simmering, then remove from heat and add chopped chocolate, stirring until smooth.

Combine mashed raspberries, vanilla extract, and salt with the chocolate mixture, stirring until well combined.

Allow the mixture to cool to room temperature, then refrigerate for 2 hours until firm.

Scoop out portions of the mixture to form 1-inch truffles and place on a parchment-lined baking sheet.

Roll each truffle in cocoa powder until fully coated, then refrigerate for an additional 30 minutes before serving.