Chocolate-Raspberry Truffles

READY IN: 5hrs 10mins
Top Review by Randi B.

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!

Ingredients Nutrition

  • 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

Directions

  1. In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
  2. Add chocolate, stirring, until smooth.
  3. Let cool slightly and add butter, bit by bit, stirring until smooth.
  4. Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
  5. Chill, covered, for 4 hours, or until firm.
  6. Form mixture by heaping teaspoons into balls and roll in cocoa powder.
  7. Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
  8. Keep in an airtight container, chilled, for up to 2 weeks.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a