Total Time
20mins
Prep 10 mins
Cook 10 mins

Chocolate and raspberry, yum!

Ingredients Nutrition

  • 1 12 cups semisweet chocolate
  • 6 tablespoons unsalted butter
  • 12 cup raspberry jam
  • 3 tablespoons raspberry liqueur (quite thick)
  • 14 cup unsweetened cocoa powder, to coat

Directions

  1. Melt chocolate with butter in a bowl over simmering water.
  2. When all ingredients are melted, stir a little and remove from heat.
  3. Add jam and raspberry liqueur.
  4. Mix gently to combine, without stirring too.
  5. Refrigerate the mixture for about 4 hours or until firm.
  6. Take small balls of ganache with a spoon and roll between palms to make balls.
  7. Place cocoa in a shallow bowl and roll each truffle there to coat.
  8. Store truffles in refrigerator.
Most Helpful

The best!!! Great strong raspberry flavour and perfect consistency. Also perhaps the simplest truffle recipe, ever!

rosslare March 14, 2014