Easy Homemade Chocolate Truffles Recipe

Steps

1. 1Prep. Chop or shave the chocolate into bits smaller than a pea. Place the chocolate in a microwave safe bowl at least 2 cup (473.2 ml) capacity.
2. 2Cook. Heat the cream in a saucepan over a medium heat until it starts to make small bubbles in the center, but do not boil.
3. 3Add the hot cream to the chocolate and stir steadily with a fork or whisk until the chocolate has melted completely and there are no streaks. Just after adding the cream, add the raspberry jam. If it doesn't smooth out, microwave the mix on medium for about 20 seconds, then stir until smooth. If needed nuke it again. If you don't have a microwave, you can set the mixing bowl in a pan of hot tap water but do not boil the water. Or you could sit the bowl on top of a small saucepan with about an inch of water at a very low simmer. Be very careful to not get any water in the chocolate. That can lead to disaster. Stir steadily. That's your ganache. If you are adding mix-ins, add them after the hot cream. Or divide the ganache into several bowls and flavor each differently.
4. 4Cool. Refrigerate until firm throughout, at least 3 hours.
5. 5Prep again. Scoop out about a teaspoon and roll in your very clean dry hands until it is roundish and bite size, about the size of a maraschino cherry. The chocolate will melt quickly, so have your lover lick your hands when you are done. Make all the balls before you start coating them and place them on a tray so they are not touching.
6. 6Put the cocoa in a shallow bowl. Roll each ball in the coating. Tap off excess so it doesn't get all over your shirt when you eat it. They will keep well in the fridge if covered but this probably won't be necessary.
7. 7Serve. When ready to serve, grab one while you can as they will go fast.