These raspberry heart chocolate truffles are the perfect candy/treat for Valentine’s Day. The outside is hard chocolate coating, and the inside is chewy soft raspberry chocolate. To complete that, they are shaped as hearts; but you can shape it any way you want.
1/2 cup heavy cream
1/4 cup raspberry jam
1 1/2 cup chocolate chips
Coating; (if you don’t want to buy it)
In a small saucepan, heat the heavy cream and the butter until butter is melted and cream is at a slight simmer. Go directly to next step:
Pour the hot cream over the chocolate in a small bowl. (feel free to do variations on different kinds of chocolate; like milk chocolate, or whatever, as long as it is slightly sweetened). Let sit for a second, and then stir until completely smooth and melted.
Mix in the 1/4 cup of raspberry jam. You can also blend it with an immersion blender to make it smooth. Cool in fridge for half an hour or so.
This process will determine the shape of your truffles. And you can be creative here. I used a cookie press (i won from instructables) to press out the refrigerated chocolate cream on parchment paper.
This is purely optional; you can also roll the mixture out and cut out little hearts (no more than 1 inch wide) with little tiny heart cookie cutters when it is hardened. Or, you choose a different way. Ideally, you’ll have uniform little hearts (maybe even smaller than mine) that are easy to dip in the melted candy coating.
after shaping, place in freezer for half an hour before coating in next step:
Once perfectly hardened (in freezer is the fastest way), dip your chocolate centers into your melted chocolate candy coating.
1. First melt the chocolate candy coating in microwave, in a deep bowl. For easy dipping you should have about two cups worth of the candy coating.
2. I used two little toothpicks, and put them underneath the chocolate centers to hold them as they are dipped in chocolate. All you want to do is dip it straight in so that it gets completely covered in chocolate, and then take it straight out. Carefully place on parchment paper.
3. Store in an airtight container once hardened, preferably at room temperature.