This year for Valentine's Day I decided to give Chocolate Raspberry Truffles a try. Although I have made ganache before, I had never formed the ganache into truffles. It was an easy process, and the result is a decadent chocolate confectionery that is perfect for Valentine’s Day. The recipe I adapted called for Chambord, and I had hoped to make some of my truffles using this raspberry liqueur. When I sent my husband to the liquor store for beer for Beer Bread, I asked him to see if they had any tiny, little bottles of Chambord. Unfortunately they only had a large bottle that was over $30. That was a tad more than I wanted to spend for the two tablespoons needed for this recipe. So I used raspberry extract instead.
The first step to make these truffles was to make a ganache. The ganache was then refrigerated to firm up the chocolate. Once firm, the chocolate was scooped up and formed into balls that were rolled in cocoa powder. They are a bit messy to make, and I have to admit to having a chocolate-covered kitchen when I finished. It was definitely worth the mess.
DetailsPrep time: Cook time: Total time: Yield: 40 truffles
Chocolate Raspberry Truffles
Decadent chocolate raspberry truffles.
- 12 ounces best quality semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup seedless red raspberry jam
- 1 teaspoon raspberry extract (or 2 tablespoons Chambord)
- pinch of salt
- 1/2 cup unsweetened cocoa powder
1. Place chocolate in a bowl.2. In a saucepan, bring cream and butter to a boil over medium heat.3. As soon as cream and butter boil, remove from heat and pour over the chocolate chips; allow to sit for 1 minute.4. Stir the mixture until the chocolate is completely melted and the mixture is smooth and glossy. 5. Stir in the raspberry jam.6. Allow to cool slightly, then stir in the raspberry extract (or Chambord) and the salt.7. Place plastic wrap over the top of the chocolate and chill for 4 hours or until firm.8. Using a spoon or a scoop, form chocolate into teaspoon-sized balls; roll balls in cocoa powder, place on a waxed paper-lined cookie sheet, and refrigerate until firm.9. Store truffles in an airtight container in the refrigerator for up to two weeks.