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Raspberry Chocolate Truffles
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3/4 cup Land O Lakes® Heavy Whipping Cream

1/2 cup Land O Lakes® Butter

1/2 cup seedless raspberry jam

2 (8-ounce) packages semi-sweet high-quality chocolate, chopped

1 tablespoon kirsch, raspberry liqueur or orange juice

1 cup chopped macadamia nuts

1/2 cup unsweetened cocoa

How to make

  1. STEP 1

    Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, 3-5 minutes or until butter and jam are melted. Continue cooking 1-2 minutes or until mixture begins to bubble around edges.

  2. STEP 2

    Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate 5-6 hours or until firm.

  3. STEP 3

    Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place onto waxed paper-lined pan. Cover; refrigerate 1 hour.

  4. STEP 4

    Roll chocolate balls in cocoa. Place in mini paper cups to serve.

Tip #1

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

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