Chocolate-Raspberry Truffles


  • 8 ounces dark chocolate, chopped
  • 1/4 cup whipping cream
  • 1 tablespoon raspberry liqueur or milk
  • 10 raspberries
  • Unsweetened cocoa powder


  • In a small heavy saucepan cook and stir dark chocolate and whipping cream over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to a medium mixing bowl.
  • Cool for 20 to 30 minutes. Meanwhile, line a tray or baking sheet with parchment paper; set aside.
  • Add liqueur to chocolate mixture. Beat with an electric mixer on medium speed for 1 minute. Transfer mixture to a pastry bag fitted with a large star tip.
  • Pipe into ten 2-inch mounds onto the prepared tray.
  • Top each mound with a raspberry. Cover loosely and chill for 1 to 24 hours. Sprinkle lightly with cocoa powder before serving.
Recipe Courtesy of – Better Homes and Gardens

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