Course: Dessert


  • 2 tbsp cup heavy whipping cream
  • 12 ounces best-quality bittersweet chocolate chopped, or semi-sweet chocolate chips (approx. 2 cups)
  • 1 tbsp unsalted butter cut into bits and softened
  • 2 tbsp seedless raspberry jam
  • 2 tablespoons Chambord raspberry liquor Framboise or 1 tbsp raspberry extract
  • 2 tbsp sifted unsweetened cocoa
  • 1 1/2 tbsp shortening


  • In a saucepan, let 6 ounces chocolate with butter, cream, and jam, over hot, not simmering, water, stirring constantly until smooth.
  • Remove from heat and stir in liqueur/extract.
  • Chill, covered, for 2 hours, or until firm.
  • Form mixture by heaping teaspoons into balls and roll in cocoa powder.
  • Chill in freezer on a baking sheet lined with wax paper for 1 hour, or until firm.
  • Melt remaining 6 ounces of chocolate with shortening until smooth. Dip frozen truffles into chocolate to coat and refrigerate until firm.
  • Store in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 3 months.