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Chocolate Raspberry Truffles

Chocolate raspberry truffles have a smooth semisweet chocolate ganache brightened with seedless raspberry preserves and finished in a cocoa coating. Chill the ganache until firm, then roll the truffles by hand for a rich, tender center.
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Prep Time 20 minutes
Cook Time 3 minutes
Resting and chilling 2 hours 35 minutes
Total Time 2 hours 58 minutes
Servings: 28 servings
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the ganache
  • 12 oz semisweet chocolate finely chopped
  • 2 tbsp butter unsalted
  • 0.33 cup heavy cream
  • 0.25 cup raspberry preserves seedless
  • 0.13 tsp salt
For the coating
  • 0.5 cup unsweetened cocoa powder

Method
 

Make the ganache
  1. Put the chocolate and butter in a medium heatproof bowl.
  2. Whisk together the heavy cream, raspberry preserves, and salt in a small saucepan over medium heat until steaming and smooth, about 3 minutes; do not let it boil.
  3. Pour the hot cream mixture over the chocolate.
  4. Let stand for 5 minutes.
  5. Stir until smooth.
  6. Cover the bowl and refrigerate until the ganache is firm enough to scoop, about 2 hours.
Shape and coat
  1. Line a baking sheet with parchment paper.
  2. Put the cocoa powder in a shallow bowl.
  3. Scoop the ganache into roughly 1-tablespoon portions.
  4. Roll each portion into a ball.
  5. Roll each ball in the cocoa powder to coat and place on the prepared baking sheet.
  6. Refrigerate the truffles for 30 minutes to set.

Notes

Finely chopping the chocolate helps it melt evenly. Store the truffles in an airtight container in the refrigerator for up to 1 week; they can be frozen for up to 2 months.