Chocolate Raspberry Truffles

Products Used

Ingredients

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

Heat cream over a medium setting until just boiling.
Add chocolate chips and stir until smoothly melted. Dice butter and stir into chocolate mixture until smooth again.
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.
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

Notes: