- Makes: 28 servings
- Yield: 28 truffles
- Prep 25 mins
- Stand 5 mins
- Chill 2 hrs
These 5-ingredient truffles come together in a snap. Blending jam into the chocolate makes for a subtle fruit flavor that perfectly balances the rich, smooth chocolate. The recipe comes from Annie Marshall, of the Indianapolis-based blog Annie's Eats.
bittersweet chocolate, finely chopped
unsweetened Dutch-process cocoa powder
- Place chocolate in a heatproof bowl. In a small saucepan bring whipping cream to a simmer. Pour cream over chocolate and let stand 5 minutes. Whisk together until smooth. Whisk in raspberry preserves. Cover and chill 2 hours or until firm enough to scoop.
- In a small bowl stir together cocoa powder and powdered sugar. Using a small scoop or measuring spoon, roll chocolate mixture in 1-inch balls. Roll in cocoa powder mixture to coat. Chill until ready to serve.
(Raspberry Truffles)Servings Per Recipe 28, Fat, total (g) 5, iron (mg) 1, cal. (kcal) 64, vit. A (IU) 66, Niacin (mg) 0, carb. (g) 7, Riboflavin (mg) 0, sat. fat (g) 3, Folate (µg) 1, Polyunsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 1, sodium (mg) 3, fiber (g) 1, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, calcium (mg) 7, pro. (g) 1, Potassium (mg) 57, sugar (g) 5, Thiamin (mg) 0, chol. (mg) 6, vit. C (mg) 0