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Raspberry Truffles

Other liqueurs can be used in place of raspberry liqueur, but raspberry and chocolate make a special combination. These freeze well (well wrapped) for a few months. They should only be kept in the refrigerator for up to one week.


  • 12 ounces bittersweet chocolate
  • 1/2 cup whipping cream
  • 1/3 cup unsalted butter
  • 1/2 cup icing sugar, sifted
  • 4 egg yolks
  • 1/4 cup Chambord or other raspberry liqueur or eau de vie
  • 1/2 cup cocoa, sifted
  • 1/2 cup icing sugar, sifted
  • 1/2 cup finely chopped almonds or hazelnuts

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  1. Melt the chocolate with the cream and butter over very low heat.
  2. Stir in 1/2 cup icing sugar and the egg yolks and beat until smooth.
  3. Add the Chambord and refrigerate until firm.
  4. Roll the chocolate into bite-size balls. Roll one-third of the truffles in cocoa, one-third in 1/2 cup icing sugar and one-third in nuts.
  5. Place in little paper cups and refrigerate or freeze.
  6. Serve chilled.

Posted by Olga at Recipe Goldmine 6/4/02 3:37:34 pm.