If you are a chocolate lover, or have one in your life, you need these truffles. Rich, dense, full of chocolate flavor and touched with hint a raspberry, they are going to be a favorite this holiday season. Or pretty much any time you can think up an excuse to make them. It shouldn't be hard to convince yourself to whip up a batch, too, because they are so easy to make. If you can heat things on the stove, and stir ingredients together you will be a pro at making these truffles. The hardest part may be waiting for 12 hours for the fudge-like mixture to set up in the fridge. Don't worry, though, you can still sneak a spoonful and no one will be the wiser. Make these for a gift, make these for yourself, make these for a potluck. Wherever you plan on serving them, you will make any chocolate lover's day.
Simple Raspberry TrufflesPublished 12/16/2013
- 1 cup heavy cream
- 15 oz semi sweet chocolate (chips are fine)
- 1 tablespoon butter
- 1/4 cup raspberry preserves
- Toasted sweetened coconut flakes
- Bring the cream to a boil in a medium saucepan over medium heat.
- Reduce heat to low, add chocolate and stir until smooth.
- Stir in butter and raspberry preserves.
- Transfer chocolate mixture to a bowl and refrigerate at least 12 hours.
- When mixture has chilled, scoop out 1/2 tablespoon amounts (or size desired) and roll into balls. Roll in toasted coconut and serve, or refrigerate until serving.
Prep Time: 15 min
Cook time: 12 hours (cooling time)
Recipe Source: The New England Culinary Institute