Chocolate-Raspberry Truffles


  • Makes50 pieces
Chocolate-Raspberry Truffles

A deadly combination of two favourite flavours—chocolate and raspberry—will make you everyone's favourite Valentine.


  • 8 squares semi-sweet chocolate, (8 oz)

  • 6 tbsp unsalted butter

  • 1/2 cup seedless raspberry jam

  • 2 tbsp 35% cream

  • unsweetened cocoa powder, or finely chopped hazelnut


  • In a small saucepan set into a slightly larger one partially filled with, but not touching, simmering water, melt the chocolate with the butter, stirring until smooth.

  • Remove chocolate from heat. Add the raspberry jam to the whipping cream, stirring to combine, and then stir into the chocolate mixture until completely smooth.

  • To produce classic round truffles, refrigerate the mixture until firm, at least 2 to 3 hours. Then, working quickly and with clean, dry hands, roll spoonfuls of truffle mixture into 1/2-in. balls. Immediately drop each ball into a bowl of cocoa powder, and roll around to coat. Avoid handling the truffles too much, as they will melt easily.

  • Store truffles in a tightly sealed container in the refrigerator.


If you'd rather square truffles, lightly grease an 8-in. (20 cm) square baking pan, line the bottom with waxed paper, and pour in the warm truffle mixture. Refrigerate several hours until firm, then run a knife around the edges of the pan and turn out onto a cutting board. Peel off waxed paper and, with a sharp knife, cut the truffles into small squares. Toss them a few at a time into a bowl of cocoa powder to coat.

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This article was originally published on Dec 01, 1996

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