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Chocolate Raspberry Truffles


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  • 6 oz semi-sweet chocolate chips
  • 2 TBS seedless raspberry jam
  • Cocoa powder



Step 1

In the top part of a double boiler over simmering water, melt the cup of chocolate chips with the raspberry jam. Stir occasionally. Heat until the mixture is of a fudge-like consistency, similar to the inside of a chocolate truffle.
Let the mixture cool on a cold burner and then shape it into truffle-sized balls with your fingers. Its best to roll them fairly small because they are very rich.
Roll the balls in cocoa powder and store them in a covered container in the refrigerator.
These Chocolate Raspberry Truffles are best served at room temperature. Take them out of the refrigerator thirty minutes before you plan to serve them.


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