Prep 5 hrs
Cook 10 mins
- 118.29 ml heavy cream
- 340.19 g best-quality semi-sweet chocolate chips
- 59.14 ml butter, cut into bits and softened
- 118.29 ml seedless raspberry jam
- 29.58 ml Chambord raspberry liquor (raspberry liqueur)
- 118.29 ml sifted unsweetened cocoa
- In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
- Add chocolate, stirring, until smooth.
- Let cool slightly and add butter, bit by bit, stirring until smooth.
- Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
- Chill, covered, for 4 hours, or until firm.
- Form mixture by heaping teaspoons into balls and roll in cocoa powder.
- Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
- Keep in an airtight container, chilled, for up to 2 weeks.
This was the first time I have ever made truffles as a Valentine's gift for my husband because he LOVES raspberry and chocolate. UNBELIEVABLE! I have a tip that I figured out as I was having a hard time with them melting in my hand while rolling (even though I left it in fridge overnight). I used a soft cold pack from the freezer and touched it with palms before rolling each one. Worked like a dream. The little bottle of Chambord was $3.99 and well worth it! I covered them in various toppings, including dipping them in chocolate. Those were the BEST ones! I will add pictures if I can figure it out!
Fantastic! I only used raspberry jam, not liquor since I didn't have any, and it still turned out fine. Not as raspberry-ish as I would've liked, but still fab. I'll be making these again this year for the hols. I'll have to be mindful this time to make the balls smaller - they are very rich. Delicious and easy!!
YUM!!! Delicious...and quite easy. I did heat the jam jut a tad based on the other posts....covered some in cocoa and the rest in chocolate. Also used watkins raspberry extract instead of the liquor since I already had it...
Thanks for the great recipe!