• 1 cup semisweet chocolate chips or 6 oz. semisweet chocolate
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 2 tablespoons seedless raspberry jam
  • 1 tablespoon rum
  • ½ cup unsweetened cocoa powder (for coating truffles)


Combine all ingredients except cocoa powder in top of double boiler over low heat, stirring constantly until melted and smooth. Chill at least 3 hours or until firm enough to handle.

Form into one-inch balls, using a scoop or teaspoon. Roll in cocoa until coated; refrigerate until ready to serve.

Microwave instructions: Combine all ingredients except unsweetened cocoa powder in small microproof bowl. Heat at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30-second intervals until mixture is smooth. Proceed as directed above.


Rich, dark chocolate truffles with a hint of raspberry flavor

Chocolate, Dessert
MacGourmet downloadRaspberry Truffles. To import, drag image to your MacGourmet recipe box.