Willow Park Wines and Spirits

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Erin Rosar
February 10, 2015 | Tasty Recipes | Erin Rosar

Chocolate Chambord Truffles


  • 1/2 cup heavy cream
  • 1/2 cup butter
  • 1/2 cup seedless raspberry jam
  • 16 oz best-quality semi-sweet chocolate chips
  • 3 tbsp Chambord raspberry liqueur
  • 1/2 cup sifted unsweetened cocoa powder
  • 1/2 cup toasted coconut
  • 1/2 cup confectioners' sugar
  • 1/2 cup coloured sprinkles


  1. In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted.
  2. Remove from heat; stir in the chocolate until melted and smooth.
  3. Stir in the liqueur, mixing well.
  4. Transfer to a bowl and chill, covered, for 4 hours or until firm.
  5. Working quickly, roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go.
  6. Cover and refrigerate for 1 hour, or until firm.
  7. Roll chocolate balls in cocoa powder, and/or chosen flavour and place in mini paper cups.
  8. Store in airtight container, with parchment between the layers.
  9. Keep chilled until ready to serve, for up to 2 weeks.


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