Chocolate Truffles

Chocolate Truffles

Enjoy these toothsome Chocolate Truffles at the close of a lovely meal.

Chocolate Truffles
Makes about 60
Write a review
  1. 4 (4-ounce) bars dark (60%) chocolate, chopped
  2. 1 1/2 cups heavy whipping cream
  3. 1/3 cup seedless raspberry preserves
  4. 1/2 teaspoon kosher salt
  5. For rolling: unsweetened cocoa powder,
  6. confectioners’ sugar, chocolate jimmies, dark chocolate melting wafers*
  1. Place chopped chocolate in a medium bowl. In a small saucepan, heat cream, preserves, and salt over medium heat until bubbles begin to form. Pour over chocolate. Cover and let stand for
  2. 5 minutes. Stir chocolate mixture until smooth. Cover and refrigerate until firm, about 2 hours.
  3. Using a 1-inch scoop, scoop chocolate mixture, and place on parchment paper. Making sure your hands stay cool, roll chocolate into balls. Refrigerate until firm, about 10 minutes. Roll one-fourth of truffles in cocoa, and place on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes. Roll one-fourth of truffles in confectioners’ sugar, and one-fourth of truffles in chocolate jimmies.
  4. Melt 1 cup chocolate melting wafers according to package directions. Dip remaining one-fourth of truffles, one at a time, in melted chocolate. Remove with a fork, and tap to remove excess chocolate. Using a knife, gently slide truffles onto prepared pan. Let stand until set.
  1. *We used Ghirardelli Chocolate Candy Making & Dipping Dark Melting Wafers.
Southern Lady Magazine

Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017  issue.


Tags from the story
, , ,