Raspberry Truffles

Raspberry Truffles

Raspberry Truffles

12 oz. semi-sweet chocolate chips
2 T heavy cream
1 T butter
2 T seedless raspberry jam

In a heavy saucepan, combine chips, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoons onto foil lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm.

Dip into melted vanilla almond bark and sprinkle with red sugar crystals. I used sanding sugar. Keep refrigerated until serving.

Raspberry Truffles

I found this recipe at epicurean.com. I doubled it for the open house. It made about 70 truffles, but the finished amount would depend on how large they are made. They are very easy to make. ~~Rhonda


  1. Posted December 19, 2007 at 8:20 pm | Permalink

    These look really yummy! I was considering making them for the girls at work, but they have to stay refrigerated! BUMMER!

  2. Rhonda
    Posted December 19, 2007 at 9:50 pm | Permalink

    Actually, Kathy, the recipe says to refrig. them, but I didn’t. They were fine. Go ahead and try them. 🙂 ~~Rhonda

  3. hilary
    Posted November 18, 2014 at 5:25 am | Permalink

    So would these be OK if they were on a cookie table for a couple hours?

  4. Posted November 19, 2014 at 1:40 pm | Permalink

    Yes, they are fine on the table, Hillary. And they can be made well ahead of time and stored in the freezer. Works great!


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