, (8 oz)
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.