Ingredients for Chocolate Raspberry Chambord Truffles For Your Valentine
- Heavy Cream
- 4 tablespoons (1/2 stick) unsalted butter
- Seedless Raspberry Jam
- Semi Sweet Chocolate Chips
- Framboise Eau De Vie
- Unsweetened Cocoa Powder
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How to Make Chocolate Raspberry Chambord Truffles For Your Valentine
- In a 2-quart saucepan over medium heat, gently heat the heavy cream, butter, and raspberry jam, stirring frequently until the butter is melted and the mixture is smooth and slightly warmed. Do not boil.
- Remove from heat and let the mixture cool slightly (about 5 minutes).
- Add the finely chopped semi-sweet chocolate to the warm cream mixture. Let it sit for 2-3 minutes to soften.
- Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Stir in the Chambord liqueur, mixing until well combined.
- Transfer the ganache to a shallow bowl, cover with plastic wrap pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Once firm, using a small spoon or melon baller, scoop out approximately 1 1/2-inch portions of the chocolate mixture.
- Roll each portion quickly between your palms to form a smooth ball. Place the truffles on a parchment paper-lined baking sheet.
- Refrigerate the truffles for another 30 minutes to firm up.
- While the truffles are chilling, prepare your cocoa powder in a shallow dish.
- Roll each truffle in the cocoa powder until it is evenly coated.
- Place the finished truffles in mini paper cups or liners.
- Store the truffles in an airtight container, separated by parchment paper, in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
32g
Fat
21g
Carbs
3g
