Description
These are delicious chocolate truffles with a hint of raspberry, perfect for a sweet treat or gift.
Ingredients
Scale
- 12 ounces good quality dark chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup seedless raspberry jam
- 1/2 teaspoon vanilla extract
- Cocoa powder, powdered sugar, or finely chopped nuts for coating
Instructions
- Place the chopped chocolate in a medium heatproof bowl.
- In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream mixture over the chopped chocolate. Let it sit for 5 minutes without stirring.
- Add the raspberry jam and vanilla extract to the bowl. Stir gently with a whisk until the chocolate is completely melted and the mixture is smooth and glossy.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until firm enough to roll.
- Once firm, use a small spoon or a mini ice cream scoop to portion out the truffle mixture. Roll into 1-inch balls.
- Roll the truffles in your desired coating (cocoa powder, powdered sugar, or chopped nuts).
- Store the truffles in an airtight container in the refrigerator for up to 1 week.
Notes
- For best results, use high-quality chocolate.
- If the mixture is too soft to roll, refrigerate it for a bit longer.
- You can customize the coating with shredded coconut or sprinkles.
- Allow truffles to come to room temperature for 10-15 minutes before serving for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 12g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 15mg