Indulge in these delightful chocolate raspberry bites, a perfect treat for any occasion.
Heat the cream in a saucepan over medium heat until it just begins to simmer, then remove from heat.
Avoid boiling the cream to prevent it from curdling.
Add the chocolate to the warm cream and stir until completely melted and smooth.
Chop the chocolate finely for quicker melting.
Stir in the butter, jam, and liqueur until fully incorporated.
Ensure the mixture is smooth and glossy for the best texture.
Transfer the mixture to a bowl, cover, and refrigerate until firm, about 4 hours.
Cover the bowl tightly to prevent any odors from the fridge affecting the ganache.
Scoop small portions of the ganache and roll into balls using your hands.
Lightly coat your hands with cocoa powder to prevent sticking.
Roll the truffles in cocoa powder to coat evenly.
Use a shallow dish for the cocoa powder to make coating easier.
Place the coated truffles on a wax paper-lined baking sheet and refrigerate until firm, about 1 hour.
Ensure the truffles are spaced apart to prevent sticking.
Serve the truffles chilled or at room temperature and enjoy.
Arrange the truffles on a decorative plate for an elegant presentation.
