Chocolate Raspberry Truffles

Products Used
Chocolate Raspberry Truffles


  • 1/2 cup heavy cream
  • 1 package (12 oz) semisweet chocolate chips
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 tablespoons seedless raspberry jam
  • 2 tablespoons Chambord
  • Pinch salt
  • Truffle coating (see below)
  • Truffle Coating Options: Place any of the following toppings into a plastic bag and drop in one truffle at a time, seal, and shake to coat
  • Finely chopped nuts (peanuts, pecans, walnuts, almonds)
  • Finely chopped white chocolate
  • Finely chopped dark chocolate
  • Mixture of chopped white and dark chocolate
  • Cocoa powder
  • Any type of sprinkles


      1. Heat cream over a medium setting until just boiling.
      2. Add chocolate chips and stir until smoothly melted. Dice butter and stir into chocolate mixture until smooth again.
      3. Stir in jam, the Chambord and pinch of salt. Carefully pour the mixture into bowl, cover and chill until firm, at least 4 hours or overnight.
      4. Roll chilled mixture into small one-inch balls and arrange into single even layers in a tightly sealed plastic bag or container. Chilled, uncoated truffles may be stored in refrigerator for up to 2 weeks. At serving coat truffles as desired, place in decorative paper cups and serve immediately.
      Imperial Sugar Insight


      1. Truffles are best when consumed at room temperature.
      2. Watch Chef Eddy create truffles in this "How to Bake" video series.
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      Oops.. there is no Spanish translation to this recipe