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Raspberry Truffles

Raspberry Truffles

Oxmoor House JANUARY 1985

  • Yield: about 2 1/2 dozen


  • 1/4 cup whipping cream
  • 2 tablespoons crème de framboise or other raspberry-flavored liqueur
  • 6 (1-ounce) squares semi-sweet chocolate, broken into pieces
  • 1/4 cup butter, softened
  • 1/4 cup sifted cocoa
  • 1/4 cup sifted powdered sugar


Place whipping cream in a small non-aluminum saucepan; cook over medium heat, stirring constantly, 5 minutes or until mixture is reduced in volume to 2 tablespoons. Remove from heat; stir in crème de framboise and broken chocolate.

Return mixture to low heat, stirring until chocolate melts. Add butter; beat with a wire whisk until smooth. Pour mixture into an 8-inch square baking pan. Chill until firm. Using a teaspoon, scoop up chocolate mixture, and shape into 1/2-inch balls. Chill.

Sift together cocoa and sugar; roll each ball in cocoa mixture until well coated. Store in airtight containers in refrigerator. Let stand at room temperature 20 minutes before serving.

Note: Grand Marnier, Kahlua, crème de menthe, Amaretto, or a dark rum may be substituted for raspberry liqueur.


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Raspberry Truffles Recipe