Raspberry Truffle Perfection

Our Raspberry Truffles are rolled small, pack a raspberry punch, and they are a decadent masterpiece. Our Friend Kelly makes fantastic truffles and is the inspiration behind this recipe. Her truffles are creamy, rich and sweet, in the right balance. If she ever decides to stop teaching elementary school, owning a truffle shop would be the perfect next step for her.

Truffles may seem hard to make and complicated, and not worth your time, but re-think that! Many truffle recipes, including this one, is beginner friendly. Most of the methods out there require the use of a candy thermometer; however, this truffle recipe does not. It involves stirring and self-control.

I admit it is hard to resist picking up a spoonful of the chocolate ganache and risking 2nd-degree burns to your tongue. All in the name of quality control, right?
Our Raspberry Truffles are easy to make, yet classy and stunning. Creating the truffle shape and dipping them in the chocolate coating can be a tad messy, and If you are like me, plan to find chocolate in crazy places for days.

I prefer to use our homemade raspberry jam for this recipe. I like to control the quality of the ingredients the best I can. Raspberry jam has hundreds of little seeds. Seeds and truffles, friends they are not, so I melt the jam in a saucepan over low heat, turning it into a liquid. I strain the seeds out in a collider, reserving the syrup for the truffles.

The first time I dipped truffles in a chocolate coating, I immediately set them on parchment paper. As the chocolate firmed up, the excess chocolate hardened around the bottom of the truffle. The excess chocolate doesn’t make it any less delicious; however, it’s not as finished looking as if it were held above the pan, allowing the chocolate to drain.

Store  your Truffles in the refrigerator up to two weeks. I hope you enjoy this recipe and leave your comments below.

5 from 1 vote

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Raspberry Truffle Perfection

These Raspberry Truffles are luxurious, irresistible, and gorgeous. Turn heads with these special treats.

Course Dessert

Cuisine French

Keyword Truffles

Prep Time 20 minutes

Servings 20 truffles

Author Doug Bakes Staff

Ingredients

• 10 ounces semi-sweet chocolate chips
• 12 onces condensed milk
• 1/4 teaspoon salt
• 1/4 cup raspberry Jam, without seeds
• 1/4 teaspoon vanilla

Truffle Coating

• 12 ounces melting chocolate

Instructions

1. Melt chocolate and condensed milk in a saucepan.
2. Once melted, add salt, and vanilla.

3. In a saucepan, melt raspberry jam over low heat, stirring,  until liquidfied.

4. Stir warmed jam intothe mixture and stir until smooth.
5. Transfer truffle mixture to a medium bowl, cover and refrigerate for two hours or preferably overnight.

6. Once chilled, using a cookie scoop, make ball shapes of the mix, using your hands to ensure round truffles. Place the truffles on a small sheet pan lined with parchment paper. Once finished forming the truffle, chill  in the refrigerator for one hour.

7. Meanwhile, add melting chocolate to a double boiler, and stir until melted and smooth.
8. Remove truffles from the refrigerator. Using a toothpick inserted into the top of the truffle, lower it into the chocolate coating. After the truffle is coated, transfer to a wire rack to drain, quickly add a decorative item you wish, as the chocolate will dry fast.
9. Serve the chocolate truffles at room temperature or refrigerated. Store truffles in the refridgerator for up to 2 weeks.