Raspberry Truffles
Yields 48
Enjoy some delicious Raspberry Truffles today. Have the taste of summer all year long with this raspberry and chocolate treat!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 2 tablespoon butter, softened
  2. 2 tablespoons heavy cream
  3. 1 cup semisweet chocolate, chopped
  4. ½ cup bittersweet chocolate, chopped
  5. ¼ cup raspberry jam
  6. ¼ cup fresh raspberries, chopped
  7. 8 ounces white chocolate, coarsely chopped
  8. 3 tablespoons shortening
  9. few drops red food coloring
  1. Combine butter, cream, semisweet chocolate and bittersweet chocolate in a heavy-bottomed pan. Set over low heat and stir until melted and smooth, about 3 to 5 minutes. Remove pan from heat. Stir in jam and fresh raspberries. Cover and freeze for at least 4 hours, or overnight until firm.
  2. Roll chocolate-raspberry mixture into 1-inch balls and arrange on wax paper-lined tray or baking sheet. Chill until coating is ready.
  3. Combine white chocolate and shortening in a heat-proof bowl and set over a pan of barely simmering water. Do not allow bottom of pan to touch the water. Stir until completely melted. Stir in a few drops of red food color until desired shade of pink or red is achieved. Dip balls in white chocolate mixture and return to the refrigerator until firm.
  1. Coat truffles in dark chocolate and drizzle with pink-tinted melted white chocolate or roll in finely chopped toasted nuts. You may also choose to slice each raspberry in half instead of chopping them, and cover with half-set truffle mixture then roll into a ball.
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