Raspberry Truffles

These were good. As in - don't make them unless you are taking them to a party or you will accidentally eat them all yourself good.  If you can imagine biting into a small ball of raspberry flavored chocolate ganache... that's basically what these taste like.  I didn't have any nuts to roll them in this go round, but would love to try them covered in almond bits as well as I think the crunch would just put them totally over the top.  Maybe do a tray with both....These are for sure going on the holiday "do" list.

Rasberry Truffles

Makes 20 1-inch truffles

Recipe from Amy Guittard

Fancier version of the same recipe here.

1 cup (6 ounces) semisweet chocolate chips (I used Guittard chips of course)
2 tablespoons unsalted butter
2 tablespoons heavy cream
2 tablespoons seedless raspberry jam
1 tablespoon rum (optional, I did not add this)
1/2 cup unsweetened cocoa powder or finely chopped toasted almonds (Shhhh, I used Nestles Quick...)

Combine all ingredients except cocoa powder/nuts in top of double boiler over low heat, stirring constantly until melted and smooth. Chill at least 3 hours or until firm enough to handle.

Form into 1-inch balls, using scoop or teaspoon. Roll in cocoa until coated; refrigerate.

Note: To prepare using microwave, combine all ingredients except cocoa powder in small microwave-proof bowl. Heat at medium (50 percent) 2-3 minutes, stirring after 1 minute, then at 30-second intervals until mixture is smooth. Proceed as above.

Per serving: (1 truffle) 66 calories, 1g protein, 4g fat (3g saturated), 8g carbohydrate, 2mg sodium, 5mg cholesterol, 1g dietary fiber