Raspberry Chocolate Truffle
Make irresistible Raspberry Chocolate Truffles with this easy recipe. Rich bittersweet chocolate ganache, raspberry jam, and cocoa powder coating create the perfect homemade treat.
Equipment
- heatproof bowl
- saucepan
- whisk
- plastic wrap
- shallow bowl
- melon baller
- airtight container
- measuring cups
- measuring spoons
Ingredients
- 8 ounces bittersweet chocolate, finely chopped
- 0.5 cup heavy cream
- 0.25 cup seedless raspberry jam
- 1 tablespoon unsalted butter, at room temperature
- 0.5 cup unsweetened cocoa powder, for rolling
Instructions
- Place the finely chopped bittersweet chocolate in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.
- Pour the hot cream over the chopped chocolate and let it stand, undisturbed, for 2-3 minutes to allow the chocolate to melt. After it sits, whisk the mixture slowly from the center outward until it is completely smooth and glossy.
- Whisk in the seedless raspberry jam and the room temperature butter until the jam is fully incorporated and the butter has melted into the mixture.
- Cover the bowl tightly with plastic wrap and refrigerate the mixture for at least 2 hours, or until it is firm enough to scoop and holds its shape when handled.
- Place the cocoa powder in a shallow bowl or plate. Using a melon baller or a small teaspoon, scoop out about 1 tablespoon of the chilled chocolate mixture. Quickly roll it between your palms to form a rough 1-inch ball, then immediately roll it in the cocoa powder to coat it completely. Repeat with the remaining mixture.
- Transfer the finished truffles to an airtight container, placing parchment paper between layers if stacking. Store in the refrigerator until ready to serve, letting them sit at room temperature for about 10 minutes before eating.
Notes
Let truffles sit at room temperature for about 10 minutes before eating for the best texture.