I think that if push comes to shove, these are my favorite truffles. I’ve always been a chocolate + raspberry fan, and besides, who doesn’t need a little liquor in their chocolate? It’s not like the name of this blog says anything about that. Noooooo.
If you’re looking for a truffle recipe without coating, this is the one for you! You can also make matcha (green tea) white chocolate truffles, but I feel like this one is a little more universal in flavor palate. Read: not everyone knows about or is a huge fan of green tea. Dust these babies in some cocoa powder, and I can munch on them all day. Allllll day.
If they sit out, they will become soft, mind you, but that implies that they’ll be around long enough to do that. If you toss them in little candy papers and use them to supplement your cookie plate, they’re perfect!
A few tidbits for you if you’re interested in making these truffles!
- Miniatures (those tiny 50ml liquor bottles) of Chambord do exist, although I’ve had some trouble finding them around me. I splurged and went for a big bottle, knowing I’ll make these again.
- You can always swap the raspberry jam for something else you have on hand. For some reason we always have about 4 open jars of jam in the fridge, and they’re never the ones I need for recipes. So you can use a mixed berry or strawberry. The resulting truffles will just be less explicitly “raspberry”.
- If you only have seed-full (what’s the opposite of seedless?) jams, and you have a fine mesh strainer, then you can make yourself some seedless mixture! Add all ingredients to the cream mixture and boil as the recipe says, then simply strain over the chocolate when making the ganache.