4-Ingredient Raspberry Truffles
Make 4-Ingredient Raspberry Truffles in just 1 hour with dark chocolate, heavy cream, and raspberry jam. A perfect easy, elegant treat for any occasion.
Equipment
- heatproof bowl
- saucepan
- spatula
- plastic wrap
- teaspoon or cookie scoop
- parchment paper
- baking sheet
- measuring cups
- measuring spoons
Ingredients
- 8 ounces dark chocolate finely chopped
- 1/2 cup heavy cream
- 1/4 cup seedless raspberry jam
- 1/4 cup unsweetened cocoa powder for rolling
Instructions
- Place the finely chopped dark chocolate in a medium heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 3 to 5 minutes. Do not let it boil.
- Pour the hot cream over the chocolate and let it sit for 1 minute to allow the chocolate to melt. Then, stir gently until the mixture is smooth and glossy.
- Stir in the seedless raspberry jam until fully combined and the ganache has a uniform pink color.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the ganache is firm enough to hold its shape when scooped.
- Using a teaspoon or a small cookie scoop, portion the chilled ganache and roll it into 1-inch balls between your palms. If the ganache becomes too soft, return it to the refrigerator for 10 minutes.
- Roll each truffle ball in the unsweetened cocoa powder until evenly coated, then place on a parchment-lined baking sheet.
- Refrigerate the coated truffles for 15 minutes to set before serving.
Notes
If the ganache becomes too soft while rolling, return it to the refrigerator for 10 minutes. Store in an airtight container in the refrigerator for up to 1 week.