• -----TRUFFLES-----
  • 1 1/3 c Chocolate morsels
  • 2 T Heavy cream
  • 1 T Butter
  • 2 T Seedless raspberry jam
  • -----CHOICE OF COATINGS-----
  • 6 oz Pkg. white baking bars or
  • 1 c Chocolate morsels
  • 2 t Shortening or
  • Cocoa or
  • Confectioners sugar


In a heavy saucepan, combine morsels, 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.
Over hot (not boiling) water melt white baking bars or chocolate morsels and shortening, stirring until smooth. Drop frozen truffles, one at a time,into melted coating. Stir quickly to coat, then remove with a fork, shaking off excess. Place on cookie sheet; chill until set. Store refrigerated.

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Submitted 6/13/05.
Submitted By: Patricia Middleton
Chocolate Raspberry Truffles