Ingredients
- 2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup raspberry preserves
- Optional: 1/4 cup cocoa powder for rolling
- Optional: 1/4 cup powdered sugar for coating
- Optional: 1/4 cup finely chopped nuts for coating
Instructions
- Place the semi-sweet chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the chocolate chips and let sit for 2–3 minutes. Stir until completely smooth.
- Stir in the raspberry preserves until fully combined and smooth.
- Cover and refrigerate for at least 2 hours, or until firm enough to scoop.
- Using a small cookie scoop or spoon, form the mixture into 1-inch balls.
- Roll in cocoa powder, powdered sugar, or chopped nuts if desired.
- Place on a parchment-lined tray and refrigerate for an additional 30 minutes before serving.
Notes
- Chill thoroughly before rolling to prevent sticking.
- Use high-quality chocolate for the best flavor and texture.
- Store in an airtight container in the refrigerator for up to 1 week.
- Freeze for up to 2 months and thaw in the refrigerator before serving.
- For added flavor, mix in a few drops of vanilla or raspberry extract.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 140 kcal
- Sugar: 11 g
- Sodium: 10 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
