Ingredients

The following ingredients have 19 Servings
  • 8 ounces dark chocolate, chips or chopped
  • 4 ounces heavy cream
  • 2 tablespoons raspberry preserves (jam)
  • 1/2 cup dark chocolate cocoa powder

Instruction

  • Place chocolate in a medium mixing bowl and set aside.
  • Pour heavy cream into a shallow saucepan or cooking pot and heat over medium-high heat until almost boiling. Once you see it begin to steam and form small bubbles on the side, pull it off and immediately pour it over the chocolate.
  • Let the mixture sit for 5 minutes, then stir together. The mixture should be extremely smooth, with all the chocolate melted. If needed, microwave the cream and chocolate together in 15 second increments, stirring when finished, until completely smooth.
  • Add raspberry preserves/jam and stir to combine. Place uncovered in the refrigerator for 2 hours, or until the chocolate ganache has hardened and is scoopable.
  • Line a large half pan baking sheet or tray with parchment paper. Use a melon baller or a tablespoon to scoop out small portions of the ganache. Use your hands to roll them into 1-inch balls. Place on the baking sheet and freeze for 15 minutes.
  • Place cocoa powder in a small bowl. Drop each truffle in the cocoa powder and roll until completely coated. Store in an airtight container in refrigerator until ready to serve.