Lethal Chocolate Raspberry Truffles
- 8 (1 ounce) squares semisweet chocolate
- 6 tablespoons unsalted butter
- 1/2 cup seedless raspberry jam
- 2 tablespoons whipping cream
- Unsweetened cocoa powder or finely chopped hazelnuts
- In a double boiler, melt the chocolate with the butter, stirring until smooth.
- Remove chocolate from heat.
- Add the raspberry jam to the whipping cream and stir the mixture until completely
- To produce classic round truffles, refrigerate the mixture until firm - at least
2 to 3 hours. Working quickly and with clean hands, roll spoonsful of truffle mixture
into 3/4-inch balls. Immediately drop each ball into a bowl of cocoa powder or finely
chopped hazelnuts, and roll around to coat. Handle chocolate as little as possible
so that it does not melt.
- Alternatively, you can lightly grease an 8-inch baking pan, line the bottom with
wax paper, and pour in the warm truffle mixture. Refrigerate several hours until
firm, then run a knife around the edges of the pan and turn out onto a cutting board.
It should drop out in one block. Peel the wax paper off the chocolate and with a
sharp knife, cut the truffles into small squares. Toss them in a bowl of cocoa powder
or hazelnuts to coat.
- Store truffles in a tightly sealed container in the refrigerator.
Makes 50 to 60 delectable morsels.
Per truffle: 68 cal, 7 g fat, 9 mg cholesterol, 2 g carbohydrates, 1 g fiber,
1 g protein, 3 mg sodium
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