Chocolate Raspberry Truffles
Ingredients:
200g (7 oz) semi-sweet or dark chocolate, finely chopped
120ml (½ cup) heavy cream
2 tbsp unsalted butter, softened
2 tbsp raspberry preserves or seedless raspberry jam
½ tsp vanilla extract (optional)
Cocoa powder, finely chopped nuts, or melted chocolate for coating
Instructions:
Chop the Chocolate:
Place the finely chopped chocolate in a heatproof bowl.
Heat the Cream:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
Make the Ganache:
Pour the hot cream over the chopped chocolate. Let sit for 2-3 minutes to soften the chocolate, then stir gently until smooth and glossy.
Add Flavors:
Stir in the softened butter, raspberry preserves, and vanilla extract (if using) until fully incorporated.
Chill the Mixture:
Cover the bowl and refrigerate for about 1-2 hours, or until firm enough to scoop.
Form the Truffles:
Use a teaspoon or small melon baller to scoop out portions of the ganache, and quickly roll them between your palms into balls. (Tip: Lightly dust your hands with cocoa powder to prevent sticking.)
Coat the Truffles:
Roll each truffle in cocoa powder, chopped nuts, or dip in melted chocolate for a decadent shell.
Chill Again:
Refrigerate truffles for at least 30 minutes before serving.