¼ pounds semi-sweet or bittersweet chocolate, finely chopped
¼ cup raspberry jam
1 tsp Chambord (optional)
2 TB butter, softened
Cocoa powder for dusting
Pour the cream into a small saucepan and bring just to a boil
over medium heat.
Place the chocolate pieces in a heatproof glass bowl.
Pour the warm cream over the chocolate and stir until completely
smooth. (If the cream was not warm enough to melt the chocolate completely,
place the bowl in the microwave and heat in 10-second increments until the
chocolate is completely melted and the mixture is smooth.)
Stir in the raspberry jam, Chambord if using, and the butter. (If
your jam is cold or especially firm, heat it a little in the microwave until
Cover the bowl and refrigerate until the mixture is firm, 1-2
Line two baking sheets with parchment paper.
Using a small cookie scoop, scoop spoonfuls of ganache onto the
prepared baking sheets. You should be able to get at least 2 dozen. (If the
ganache is too firm to scoop, allow it to sit out for a few minutes.)
Dust the truffles with a light coating of cocoa powder.
Alternatively, roll in sprinkles, cacao nibs or chopped nuts.
Store the truffles in the refrigerator until ready to eat or