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Chocolate Raspberry Truffles
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Chocolate Raspberry Truffles
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Dense chocolate, cream, raspberry jam and Chambord rolled into little bites of heaven. Use your imagination and coat each one in a different topping.

Prep time
40 truffles
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Chocolate Raspberry Truffles
Confectioners Powdered Sugar
Prep time :
Yield :
40 truffles


  • 1/2 cup heavy cream
  • 1 package (12 oz) semisweet chocolate chips
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 tablespoons seedless raspberry jam
  • 2 tablespoons Chambord
  • Pinch salt
  • Truffle coating (see below)

Truffle Coating Options: Place any of the following toppings into a plastic bag and drop in one truffle at a time, seal, and shake to coat

  • Imperial Sugar Confectioners Powdered Sugar
  • Finely chopped nuts (peanuts, pecans, walnuts, almonds)
  • Finely chopped white chocolate
  • Finely chopped dark chocolate
  • Mixture of chopped white and dark chocolate
  • Cocoa powder
  • Any type of sprinkles


  1. Heat cream over a medium setting until just boiling.
  2. Add chocolate chips and stir until smoothly melted. Dice butter and stir into chocolate mixture until smooth again.
  3. Stir in jam, the Chambord and pinch of salt. Carefully pour the mixture into bowl, cover and chill until firm, at least 4 hours or overnight.
  4. Roll chilled mixture into small one-inch balls and arrange into single even layers in a tightly sealed plastic bag or container. Chilled, uncoated truffles may be stored in refrigerator for up to 2 weeks. At serving coat truffles as desired, place in decorative paper cups and serve immediately.



  1. Truffles are best when consumed at room temperature.
  2. Watch Chef Eddy create truffles in this "How to Bake" video series.
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