These homemade truffles are a delightful combination of rich chocolate and tangy raspberries, perfect for indulging your sweet tooth.
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Ingredients:
- 8 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup raspberry jam
- 1/4 cup unsweetened cocoa powder
- Fresh raspberries for garnish (optional)
Instructions:
- Place chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
- Stir the chocolate and cream together until smooth and well combined.
- Stir in raspberry jam until fully incorporated.
- Cover the bowl and refrigerate the chocolate mixture for 2-3 hours, or until firm.
- Once chilled, use a small spoon or a melon baller to scoop out small portions of the chocolate mixture and roll them into balls.
- Roll the truffles in unsweetened cocoa powder until evenly coated.
- Place the truffles on a parchment-lined baking sheet and refrigerate
