Raspberry Truffles

Recipe from Earthly Delights: Josie Pradella's TerraSource Chocolates
In Brava Magazine
Column: Around the Table
December 2008

Look no further than these simple truffles, with their “dense, yet creamy” texture and “outstanding flavor” for your homemade holiday gift project this year. Josie says, “They make great holiday gifts. Packing and shipping are no problem as long as they’re not being sent to places where it gets hotter than 75 degrees. For those places, I recommend including a freezer pack in the mailer to maintain freshness and consistency.”

Want variety? Host a truffle-rolling party, as Josie did for years before going pro. “People would prepare different flavors of ganache [filling] in advance. We’d eat and drink, and then roll truffles and assemble various assortments from among those brought in. Everyone got to take home one or more boxes of hand-made truffles to hoard or share for the holiday.”

Raspberry Truffles

2 cups fresh (or frozen and thawed) berries
1/3 cup sugar
1 tablespoon any berry liqueur
8 oz. semisweet (or darker) chocolate (for filling)
8 oz. high quality chocolate, 67% or higher cacao content (for dipping)


Press fruit through a sieve to remove seeds. Blend resulting puree and sugar. Heat to dissolve sugar. Remove from heat. Add liqueur. Very gently melt filling chocolate. Stir fruit mixture into melted chocolate until emulsified (completely mixed and appearing homogenous).

Chill in refrigerator two hours, then scoop and roll into 1" balls. Very gently melt dipping chocolate. Dip truffles in melted chocolate and let set on tray. Enjoy!