“This is an easy but elegant recipe--to give to relatives and friends. The aroma of the chocolate and raspberry is heavenly when you're making these truffles”
4 doz.

Ingredients Nutrition

  • 1 tablespoon butter (no substitutes)
  • 2 tablespoons whipping cream
  • 1 13 cups semi-sweet chocolate chips
  • 7 12 teaspoons seedless raspberry jam
  • 6 ounces white candy coating or 6 ounces dark chocolate confectionary coating
  • 2 tablespoons shortening


  1. In a heavy saucepan, combine butter, cream and chocolate chips.
  2. Cook over low heat for 4-5 minutes or until chocolate is melted.
  3. Remove from heat; stir in jam until combined.
  4. Transfer to a small freezer container; cover and freeze for 20 minutes.
  5. Drop by teaspoonfuls onto a foil-lined baking sheet.
  6. Freeze for 15 minutes.
  7. Roll into balls; freeze until very firm.
  8. In a microwave or heavy saucepan, melt candy coating and shortening, stirring often.
  9. Cool slightly; spoon over balls.
  10. Place on a wire rack over waxed paper.
  11. Let stand for 15 minutes or until firm.
  12. Store in an airtight container in the refrigerator.
  13. Yied: 4 dozen.

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