Raspberry Chocolate Truffles


raspberry chocolate truffles

Over Christmas I shared my recipe for Merlot Chocolate Truffles, which were a huge hit. Now that we're approaching Valentine's Day (which I can't believe, by the way) I decided to try out a different flavor - raspberry!

I actually made raspberry truffles over the holidays as well, but I wasn't super happy with them. I wanted these truffles to be a raspberry, not just a "hint" of raspberry. So I went back to the drawing board, and am so happy I did!

This time I used seedless raspberry jam to really boost the raspberry flavor, and it worked great! I actually got the idea when I was making my Almond Cupcakes with Chambord Frosting. I had originally planned to use raspberry jam as a filling, and even though I ended up changing my mind about that, it was a light bulb moment for these truffles. Eureka!

Please note that you want to use seedless jam. Otherwise you'll have little raspberry seeds in your chocolates, which totally ruins your smooth truffle.

These are seriously so easy to make. I don't think people really believe me when I say that. They are easy I promise!

Ingredients:
  • 1/2 cup heavy cream
  • 1 1/2 cup semi-sweet chocolate chips
  • 1/4 cup seedless raspberry jam
  • 1/4 tsp salt
  • 1 Tbs raspberry extract
  • 1/2 cup bittersweet chocolate chips
Directions:

Heat milk to a near-boil, stirring regularly so it doesn't scald. Pour hot milk over the chocolate chips, in a heat-safe bowl. Wait a few minutes, and then stir. If the chocolate chips aren't completely melted,
heat in the microwave in 10 second increments until the chocolate is melted and smooth.

Stir in the jam, salt and raspberry extract. The jam may take a little convincing to incorporate, but it'll do it. If there are small chunks that's ok.

Chill the chocolate mixture in the fridge for 1.5-2 hours.

Roll 1/2 Tbs balls of the chocolate ganache - I usually get about 30.

Melt the bittersweet chocolate chips in the microwave (again, in increments) until smooth.

Dip the ganache balls in the melted bittersweet chocolate. Chocolate dipping tools are actually super handy for this step! The first time I made truffles I didn't have them, and they still tasted great, but didn't look super fancy.

After dipping the truffles, put them back into the fridge until the chocolate has hardened.

That's it! A few steps, but seriously so easy. And seriously so good! You've got to try these - they may be my new favorite truffle!

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Kirsten Bell
2 Comments

2 comments:

  1. Ooooo!!! I need to try these ASAP! Any advice for people who don't have chocolate dipping tools (at least not yet)?

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    Replies
    1. Yes! They're so good!!

      The first few times I made truffles, I didn't have any chocolate dipping tools either. I actually just used a tooth pick, speared each ganache ball, and then dipped them! If you use that method, my advice is to roll the balls, and then put them back into the fridge for at least an hour prior to dipping. That way they'll be more solid, and less likely to fall off the toothpick. It totally works!

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