Chocolate-Raspberry Truffles
photo by Randi B.
- Ready In:
- 5hrs 10mins
- Ingredients:
- 6
- Yields:
-
40 truffles
ingredients
- 1⁄2 cup heavy cream
- 12 ounces best-quality semi-sweet chocolate chips
- 1⁄4 cup butter, cut into bits and softened
- 1⁄2 cup seedless raspberry jam
- 2 tablespoons Chambord raspberry liquor (raspberry liqueur)
- 1⁄2 cup sifted unsweetened cocoa
directions
- 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.
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Reviews
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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!
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Fantastic! I only used raspberry jam, not liquor since I didn't have any, and it still turned out fine. Not as raspberry-ish as I would've liked, but still fab. I'll be making these again this year for the hols. I'll have to be mindful this time to make the balls smaller - they are very rich. Delicious and easy!!
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Tweaks
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Wow!! Just finished putting these little hummers on my holiday goodie tray!! Instead of the raspberry liquor, we used a bit more raspberry jam and a tsp of cherry flavoring. The raspberry flavor was perfect even with this tweak. This truffle has a subtle lingering aftertaste that's perfect. Thanks for posting!! =)
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.