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Total Time
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


  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

5 5

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