Raspberry-Chocolate Truffles

Servings 38


  • 1 pound dark chocolate chopped
  • 10 tablespoons unsalted butter
 or buttery sticks
  • teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 large egg yolks at room temperature
  • ½ cup boiling water
  • ¼ cup raspberry jam heated and strained
  • Cacao powder for coating


  1. Line an 8-by-8-inch baking pan with parchment paper. Melt together the chocolate, butter and salt in a small saucepan over low heat, stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in the vanilla; transfer to a blender or food processor.
  2. Place the egg yolks in a bowl, and whisking constantly, gradually pour in the boiling water. Pour the yolk mixture through a sieve into the chocolate mixture and blend until smooth. Blend in the raspberry jam. Transfer to the prepared pan, spreading evenly and let set, at least 1 hour or overnight.
  3. Place the cacao powder in a small bowl. Remove the truffles from the pan and using a small heart cutter, cut into hearts. Place in the cacao powder and toss to coat. Store at room temperature in an airtight container or refrigerate.