Raspberry Truffles

Chocolate and raspberry, yum!

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups  semisweet chocolate
• 6  tablespoons unsalted butter
• 1⁄2 cup  raspberry jam
• 3  tablespoons  raspberry liqueur (quite thick)
• 1⁄4 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.