Place puree, sugar and vanilla into TM bowl and cook 8 min/80°C/speed 1/ MC off. Cool slightly.
Add chocolate and melt 3-4 min/37°C/ speed 1.
Add butter in pieces and combine 2 min/speed 1. Press out any unmelted butter with your spatula. Scrape into a plastic container and allow to set at room temperature. Place in the fridge until you are ready to dip and roll truffles.
Divide the mixture into even sized pieces and roll into balls. Refrigerate until quite solid. At least an hour.
Melt coating chocolate and dip truffles, garnishing as you go with the glitter. Allow to set.
Raspberry Puree can be purchased in frozen format from many sources. If you are struggling to find it, you can make it yourself from frozen raspberries. Simply cook the raspberries until hot, press through a fine sieve to remove seeds. Reserve the remaining puree and weigh as needed for this recipe.