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Raspberry Truffles

As everyone in my neighborhood knows, Christmas is my very favorite time of year. I make many cookies, cakes and candies - including this easy but elegant recipe - to give to relatives and friends. The aroma of the chocolate and raspberry is heavenly when you're making these truffles. -Helen Vail, Glenside, Pennsylvania
  • Total Time
    Prep: 40 min. + freezing
  • Makes
    4 dozen


  • 1 tablespoon butter
  • 2 tablespoons heavy whipping cream
  • 1-1/3 cups semisweet chocolate chips
  • 7-1/2 teaspoons seedless raspberry jam
  • 6 ounces white candy coating or dark chocolate candy coating, coarsely chopped
  • 2 tablespoons shortening


  • In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze until mixture thickens and can be scooped.
  • Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm.
  • Place a wire rack over a large sheet of waxed paper. In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator.
Nutrition Facts
2 each: 105 calories, 7g fat (4g saturated fat), 3mg cholesterol, 6mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 0 protein.
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  • sdoff
    Dec 9, 2014

    The taste of the filling is silky and soft. But I could not get the filling to harden enough to make a decent truffle. I doubled the freezing time of the first and second steps and froze the truffles as balls overnight. Pouring the coating over the balls sitting on a wire rack results in the coating sticking to the rack. Dipping the truffle in the coating results in the truffle melting. I ended up throwing out the entire batch and making a different recipe.

  • pjmeier
    Dec 17, 2013

    Made truffle mixture, froze for about 2 hours, used Pampered Chef small scoop, just popped them out (did not roll - left them flat on the bottoms). Froze for about 2 more hours, then dipped in dark chocolate & drizzled with red coating. Hubby says they taste "GREAT!"

  • KathyDeCelle
    Dec 16, 2011

    Like others, it did take more time to freeze than it says in the recipe, but we added more raspberry jam than it called for. We used our smallest Pampered Chef scoop, popped them on wax paper for 15-20 min. then rolled them smooth. We skipped the next step to freeze & dipped them in melted white chocolate, lifted out with a fork, let excess drip off & put them on bar pan with wax paper. They still kept firm w/o freezing again & sprinkled with red sugar crystals to dress them up a bit. Overall, very good & very tasty!

  • giggity
    Dec 12, 2011

    Very decadent! The raspberry flavor was very subtle.

  • mamasquish
    Jan 30, 2011

    I enjoyed this recipe but it was not quite as easy or fancy as I thought it would be. Like others, I initially had a hard time getting the mix to freeze then my husband suggested dividing the mix thus, making a thinner mix to freeze; after we did this they froze in no time. I used a round teaspoon to scoop them out so they were already in a ball-ish shape but I still had to smooth it all out which was tricky because the chocolate melted if I messed with it too long. I dipped them in the chocolate using a toothpick and set them on a pan I kept in the freeze so the melted chocolate didn't melt the "balls". No matter how hard I tried they weren't as pretty as the picture...oh well. One other thing I did: I coated half in dark chocolate (for the dark chocolate lovers in the family) and I think they had a much better flavor; the white chocolate was too sweet for me and I'm not usually that sensitive to sweets. Over all: good dessert but definitely not for someone without time or patience. Sorry for the long review, just wanted to help others who may find it hard to freeze the mix or roll them into balls.

  • cengley
    Dec 3, 2010

    Had a very hard time making them form into balls. Gave up and currently they are in the mini muffin cups. I layered the outside coating, the truffle and added a tiny drop (about 1/8 teaspoon) of the jam and then a layer of the coating mixture. Had to make a second batch of the coating. They look great now!

  • christie1221
    Jul 31, 2009

    Please help. I have tried making 2 batches of thewse truffles and they won't freeze. I'm making them for someones baby shower and can't figure out what I'm doing wrong. I've the times exactly. When I put the batter on the cookie sheet it spreads, I can roll them into balls but they just spread again. Thank you

  • christie1221
    Jul 31, 2009

    Help!!!! I've tried 2 batches of these and I can't get them to set. I bake and the recipe seemed simple. What am I doing wrong? thank you for any help