Ingredients Jump to Instructions ↓

  1. 3/4 cup 148g / 5 1/5oz Unsalted butter

  2. 1 lb 454g / 16oz Semi-sweet chocolate - finely chopped

  3. 1/2 cup 118ml Seedless raspberry jam

  4. 1/4 cup 59ml Black raspberry liqueur Or 1/4 cup 59ml Raspberry chambord

  5. 1/2 cup 55g / 1.9oz Dutch-process cocoa powder -

  6. 1 cup 237ml Hazelnuts - roasted and finely c

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut butter into pieces and melt in top of double boiler or metal bowl over (but not touching) hot water. Add chocolate, stirring occasionally until smooth. Remove from heat. Blend in raspberry jam and raspberry liqueur, until smooth. Cover. Freeze until firm, about 2 hours; or refrigerate until firm, 4 hours or overnight. Place the cocoa or hazelnuts in a wide shallow pie pan. Using a melon-baller or a tablespoon, scoop about a tablespoon of the cold chocolate mixture between your palms and roll to form a round ball. Roll in desired coating and place on a sided baking sheet. Repeat until all the chocolate mixture is gone. Cover tightly with plastic wrap until ready to serve. Remove from refrigerator about 10 minutes before serving. Description: "The most beloved of French candies, the Truffle is fast becoming one of America's favorites, too. Our version has an optional cocoa powder dusting, (although in France, it is considered by many to be a requirement!) or a crunchy hazelnut outer coating."


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