Chocolate Rasberry Truffles

Chocolate Raspberry Truffles


  1. 1/2 cup heavy cream
  2. 12 oz semi-sweet chocolate
  3. 1/4 cup unsalted butter – softened
  4. 1/2 cup seedless red rasberry jam
  5. pinch of salt


  1. In a heavy saucepan, bring cream just to a boil over medium heat.
  2. Remove pan from heat
  3. Add chocolate (I like to warm the chocolate in a glass bowl in the microwave doing 5 spurts of 5 seconds — then I add the hot cream into the chocolate)
  4. Let it sit for 1 min
  5. Stir mixture slowly until the choclate is fully melted and the mixture is smooth (you will see a major change- the mixture will evolve from white to greyish to a deep & shiney dark chocolate color)
  6. Add butter & keep stiring, you will see the ganache get smoother
  7. Stir in the jam
  8. Chill it, covered, till firm – place the plastic wrap right on top of the gnache – that way no water condenses & drips on the chocolate
  9. At this point, either roll the truffles (see some other recipe on how to do this) & roll them in something like unsweetened cocoa powder — or — (what I do) is use the ganache in molded truffles (see my recipe on molded truffles)

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