1/2 cup frozen raspberries, thawed and drained of all liquid
2 tsp pure vanilla extract
Dried roses (edible) optional
Place the finely chopped chocolate in medium heat-safe bowl and set aside. Heat the coconut milk in a small saucepan over medium-high heat until it is just under a boil then remove from heat and pour the hot coconut milk over the chopped chocolate and whisk them together along with berries, rosewater and vanilla extract until the chocolate is melted and it becomes a smooth ganache. Press a layer of plastic wrap directly on top of the ganache, and refrigerate it until it is firm enough to scoop and roll, about 1 hour. If you wait too long it will get very stiff and hard to work with, so check it after an hour to make it easy to shape the truffles. Use a spoon to form small balls from the ganache, and roll them between your hands to get them round. Place them on a foil lined baking sheet and place in the freezer until firm. To make coating, melt the remaining 8 oz chocolate in the microwave until it is smooth and fluid (stirring after 30 second intervals). Using forks or dipping tools, dip a truffle until it is completely submerged in the melted coating, then bring it up out of the coating and tap the fork against the lip of the bowl to remove excess. Place the truffles on a foil-covered baking sheet, and while it is still wet, top each with a rose if desired. repeat with remaining truffles and place sheet in the refrigerator to set the coating for about 15 minutes. They are best served at room temperature.