Things You'll Need:
- 6 tbsp. unsalted butter
- 8 oz. chopped bittersweet chocolate
- ½ cup seedless raspberry jam
- 3 tbsp. non-alcoholic raspberry framboise or raspberry syrup
- 1/3 cup sugar
- 1/3 cup cocoa powder
- Measuring spoons
- Double boiler pans
- Water
- Shallow pan
- Plastic wrap
- 3 small bowls
- Serving plate
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Step 1
Fill the bottom of a double boiler with water until it almost reaches the bottom of the top pan. Bring the water to a boil then reduce the heat until the water is simmering. Test your empty top pan to ensure it is not immersed in the simmering water.
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Step 2
Put the chocolate and butter in the top of the double boiler and set the pan on top, but not touching the water. Stir the butter and the chocolate until both are melted and smooth. Remove the top pan from the double boiler.
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Step 3
Stir in seedless raspberry jam and framboise. Mix well.
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Step 4
Pour truffle mixture into shallow pan and cover with plastic wrap. Chill the truffle mixture for three hours.
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Step 5
Place the sugar and cocoa powder in two separate small bowls. Mix an equal amount of the sugar and cocoa to form third bowl three types of truffles are desired.
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Step 6
Scoop a tsp. of the truffle mixture from the shallow pan. With your fingers, quickly form the mixture into a rough ball. Drop the chocolate raspberry truffle into one of the small bowls containing sugar, cocoa or a mixture of the two ingredients. Turn the truffle until it is well-coated.
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Step 7
Arrange the chocolate raspberry truffle on a serving plate. Repeat until all of the truffle mixture is gone. Serve or chill truffles for later use. Makes at least 25 truffles.
