Chocolate Chambord Truffles
By: Sheri Wetherell
Published: Thursday, February 11, 2010 - 6:08pm

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.