Chocolate Chambord Truffles

Ingredients

1/2 cup heavy cream
12 ounces semisweet chocolate, finely chopped
1/4 cup unsalted butter, cut into pieces and softened
1/2 cup seedless red raspberry jam
2 tablespoons Chambord
pinch of salt
1/2 cup unsweetened cocoa powder, sifted

Preparation

1
In a saucepan bring cream just to a boil over medium heat.
2
Remove the pan from the heat and add the chocolate. Stir the mixture until chocolate is melted completely and mixture is smooth.
3
Let the mixture cool slightly and then add butter, bit by bit, stirring until smooth.
4
Stir in the jam, the Chambord and a pinch of salt.
5
Transfer mixture to bowl. Chill, covered, for 4 hours or until firm.
6
Make teaspoon sized balls out of the mixture and roll in the cocoa powder.
7
Chill truffles on a baking sheet lined with wax paper for 1 hour or until they are firm.

 



About

Despite their decadence truffles are easy to make! They can be kept chilled in an airtight container for 2 weeks.

Yield:

40.0 truffles

Added:

Thursday, February 11, 2010 - 6:08pm

Creator:

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