Raspberry Truffles

These decadent cakes are full of rich chocolate flavor! They can be made ahead of time, making them the perfect dessert for your Valentine’s Day dinner. With just a kiss of raspberry in the center of each cake, Miniature Chocolate Raspberry Cakes will be sure satisfy your Valentine’s Day (or any day!) sweet tooth.


  • 8 ounces bittersweet (or semisweet) chocolate, chopped
  • 6 tablespoons butter
  • 1/2 cup raspberry jam, strained
  • 2 tablespoons Framboise (or Kirsch)
  • 16 fresh raspberries
  • 1/4 cup unsweetened cocoa powder


To make the truffle mixture, put the chocolate with the butter in a bowl over a saucepan of gently simmering water, without the water touching the bottom of the bowl. Stir the mixture gently until melted and smooth. Let cool a moment; then, stir in the raspberry jam and the Framboise. Chill until firm.

To form the truffles, strain the cocoa into a flat plate. Scoop out a teaspoon of the mixture, with your fingers press it around a fresh raspberry, and drop it into the cocoa. Roll it around in the cocoa, and lift it with your fingernails to transfer it to a little candy cup. Repeat with the remaining chocolate mixture and raspberries. Serve within 24 hours.

Makes 16 truffles.