Melt the Chocolate: In a heat-safe bowl set over a simmering pot of water (double boiler), combine the chocolate chips, heavy cream, and butter. Stir constantly until the chocolate is completely melted and smooth.
1 cup high-quality dark chocolate chips, 1/2 cup heavy cream, 2 tablespoons unsalted butter
Mix in Raspberry Jam: Remove the chocolate mixture from the heat and gently fold in the raspberry jam until evenly distributed. Do not overmix.
1/4 cup raspberry jam
Chill the Mixture: Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate. Refrigerate for at least 2 hours, or until firm enough to handle.
Shape the Truffles: Once chilled, use a small spoon or melon baller to scoop out small portions of the chocolate mixture. Roll each portion gently between your palms to form a round truffle.
Coat with Cocoa Powder: Place the cocoa powder in a shallow dish. Roll each truffle in the cocoa powder, ensuring it’s fully coated.
1/2 cup cocoa powder
Serve: Arrange the Chocolate Raspberry Truffles on a serving plate. They're best enjoyed at room temperature!
