Chocolate-Raspberry Truffles

Recipe by evelynathens
READY IN: 5hrs 10mins


  • 12
  • 12
    ounces best-quality semi-sweet chocolate chips
  • 14
    cup butter, cut into bits and softened
  • 12
    cup seedless raspberry jam
  • 2
    tablespoons Chambord raspberry liquor (raspberry liqueur)
  • 12
    cup 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.