Chambord Truffles

Photo by Laurie C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup heavy cream

  • 1/2

    cup butter

  • 1/2

    cup seedless raspberry jam

  • 16

    ounces best-quality semi-sweet chocolate chips

  • 3

    tablespoons Chambord raspberry liquor

  • 1/2

    cup sifted unsweetened cocoa powder

Directions

In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted. Remove from heat; stir in the chocolate until melted and smooth. Stir in the liqueur, mixing well. Transfer to a bowl and chill covered, for 4 hours or until firm. Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go. Cover and refrigerate for 1 hour, or until firm. Roll chocolate balls in cocoa powder, place in mini paper cups. Store in an airtight container, with parchment between the layers. Keep chilled until ready to serve, for up to 2 weeks.

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