Place chocolate in a heatproof bowl. Bring the cream to a boil in a saucepan, and pour immediately over the chocolate. Stir the mixture to melt the chocolate, blending well. Add the salt and raspberry puree. Mix well. Chill in the refrigerator for 1 hour. Use a melon baller to form the mixture into 1 inch balls. Roll each truffle in baking cocoa to completely coat. Store truffles in the refrigerator until ready to serve. Original recipe makes 60 truffles.