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
- mixing bowl
- heatproof bowl
- saucepan
- knife
- cutting board
- measuring cups
- measuring spoons
- plastic wrap
- teaspoon or cookie scoop
- baking sheet
- parchment paper
- airtight container
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. Store in an airtight container in the refrigerator for up to 1 week.
Notes
If the ganache becomes too soft while rolling, return it to the refrigerator for 10 minutes to firm up.