Ingredients
Scale
- 1 ½ cups dark chocolate chips
- ½ cup heavy cream
- ¼ cup butter, softened
- 2 tbsp raspberry jam
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp cocoa powder, for rolling
- Fresh raspberries for garnish (optional)
Instructions
- Line a baking sheet with parchment paper.
- Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips and let sit 2 minutes.
- Stir until smooth, then whisk in butter, vanilla, salt, and raspberry jam until fully combined.
- Refrigerate 2 hours or until firm enough to scoop.
- Use a melon.ball.or small spoon to portion into balls, then roll in cocoa powder.
- Refrigerate 15 minutes before serving. Garnish with fresh raspberries if desired.
Notes
- For vegan version, use coconut cream, vegan butter, and dairy-free chocolate.
- Store in fridge up to 1 week or freeze up to 1 month.
- Can roll in crushed pistachios or sprinkles for variety.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 62 Kcal
- Sugar: 6g
- Sodium: 18mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 12mg
