How to make it

  • In a saucepan bring cream just to a boil over medium heat.
  • Remove the pan from the heat.
  • Add the chocolate.
  • Stir the mixture until chocolate is melted completely and mixture is smooth.
  • Let the mixture cool slightly and then add butter, bit by bit.
  • Stir the mixture until it is smooth.
  • Stir in the jam, the Chambord and a pinch of salt.
  • Transfer mixture to bowl.
  • Chill it, covered, for 4 hours. or until it is firm.
  • Make teaspoon sized balls out of the mixture and roll the balls in the cocoa powder.
  • Chill the truffles on a baking sheet lined with wax paper for 1 hour or until they are firm.
  • Keep them in an airtight container, chilled, for 2 weeks.
  • Makes about 40 truffles

Reviews & Comments 5

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    " It was excellent "
    gapeach55 ate it and said...
    These sound amazing! Love chocolate and raspberry together.
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  • mjones 12 years ago
    I'm a total sucker for Godiva raspberry truffles, as ridiculously expensive as they may be. This recipe was so completely easy and inexpensive that I'm not sure why I didn't make it sooner. I added a tablespoon more Chambord than recommended here for a bit more raspberry flavor without the jammy flavor, and they turned out absolutely amazing. The most expensive part of this? The jam. Try it!
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  • pinkpasta 14 years ago
    I love chocolate and raspberry together. I'm going to make this for my family, and I also love the idea of making for Christmas gifts!
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    " It was just okay "
    vivian ate it and said...
    Oooh this is a definite yes for my Christmas list. But I think it will be made before, well before!
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  • hottamale 14 years ago
    omg. these must be truly amazing!
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