“Chocolate and raspberry, yum!”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 12 cups semisweet chocolate
  • 6 tablespoons unsalted butter
  • 12 cup raspberry jam
  • 3 tablespoons raspberry liqueur (quite thick)
  • 14 cup unsweetened cocoa powder, to coat

Directions

  1. Melt chocolate with butter in a bowl over simmering water.
  2. When all ingredients are melted, stir a little and remove from heat.
  3. Add jam and raspberry liqueur.
  4. Mix gently to combine, without stirring too.
  5. Refrigerate the mixture for about 4 hours or until firm.
  6. Take small balls of ganache with a spoon and roll between palms to make balls.
  7. Place cocoa in a shallow bowl and roll each truffle there to coat.
  8. Store truffles in refrigerator.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: