Melt the pecan butter and dark chocolate together in a double-boiler over low heat.

In a greased bon bon mold (or ice cube tray, which works just as well), pour in the melted chocolate/pecan butter mixture, until the molds are 1/3 full. Fill another 1/3 with the pureed raspberry preserves. Top the final 1/3 with the remaining melted chocolate mixture.

Put the mold in the fridge or freezer until solid. Makes about 24 truffles.