Ingredients
- 1/2 cup heavy cream shopping list
- 12 ounces of semi-sweet chocolate, chopped fine shopping list
- 1/4 cup unsalted butter, cut into bits and softened shopping list
- 1/2 cup seedless red raspberry jam shopping list
- 2 tablespoons Chambord shopping list
- pinch of salt shopping list
- 1/2 cup sifted unsweetened cocoa powder shopping list
How to make it
- In a saucepan bring cream just to a boil over medium heat.
- Remove the pan from the heat.
- Add the chocolate.
- Stir the mixture until chocolate is melted completely and mixture is smooth.
- Let the mixture cool slightly and then add butter, bit by bit.
- Stir the mixture until it is smooth.
- Stir in the jam, the Chambord and a pinch of salt.
- Transfer mixture to bowl.
- Chill it, covered, for 4 hours. or until it is firm.
- Make teaspoon sized balls out of the mixture and roll the balls in the cocoa powder.
- Chill the truffles on a baking sheet lined with wax paper for 1 hour or until they are firm.
- Keep them in an airtight container, chilled, for 2 weeks.
- Makes about 40 truffles
The Rating
Reviewed by 6 people-
These sound amazing! Love chocolate and raspberry together.
gapeach55
in Covington loved it
-
Oooh this is a definite yes for my Christmas list. But I think it will be made before, well before!
vivian
in Stoke-on-Trent loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was just okay "