Chocolate Raspberry Truffles - a sweet harmony of chocolate and raspberry, and easy to make with chocolate, butter, and raspberry jam! A splash of raspberry liqueur and a dusting of sugar and freeze-dried raspberries elevate this elegant dessert.
Melt butter and chocolate in the bowl of a double boiler or in a heatproof bowl set over a shallow pan of simmering water. Stir well until fully melted and smooth.
While the chocolate is melting, pass the raspberry preserves through a sieve into a small bowl. Discard the seeds.
Remove the melted chocolate mixture from the heat and whisk in the raspberry preserve and liqueur until fully incorporated. Pour the chocolate into a shallow pan (I use an 8 x 12 pan), cover with plastic wrap, and allow to chill in the refrigerator for a minimum of 4 hours, or until the chocolate is thoroughly chilled.
Crush the freeze-dried raspberries into a fine powder using a food processor or mortar and pestle. Pass the raspberry powder through a sieve into a bowl to remove any seeds or large lumps. Stir the sugar into the raspberry powder.
Use a teaspoon or small ice cream scoop to form 1-inch pieces, shaping them into balls with your hands. Drop the chocolate pieces into the raspberry sugar mixture, coating well on all sides. Return the truffles to the refrigerator for 30 minutes or chill overnight before serving. You may store the truffles for up to two weeks, covered in the fridge, or up to 4 months in the freezer.
Notes
Adapted from Chocolate, Williams-Sonoma Kitchen LibraryStore the truffles for up to two weeks, covered, in the refrigerator or up to 4 months in the freezer. Defrost frozen truffles for a few hours in the refrigerator before serving. I like to refresh the coat of sugar before plating, as well.Homemade truffles are lovely for gift giving! Be sure to let your recipient know to store the truffles in the refrigerator.