Chocolate-Covered Raspberry Truffles

“A nice treat for Valentines Day! Got this recipe from Gourmet December 2004 Truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving.”

Ingredients Nutrition


  1. Special equipment: a large sealable plastic bag.
  2. Line a tray with wax paper.
  3. Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat or in microwave oven.
  4. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth.
  5. Stir in framboise.
  6. Pat raspberries dry if necessary.
  7. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula.
  8. Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray.
  9. Coat remaining raspberries in same manner, working in batches of 6 to 8.
  10. Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
  11. Put cocoa in a sealable bag and add all of truffles.
  12. Seal bag, leaving some air in, and shake to coat.
  13. Empty bag into a shallow bowl.
  14. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa.
  15. Keep chilled until ready to serve.

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