Yield: about 2 dozen truffles
8 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
3-4 tbsp. good quality seedless blackberry preserves
Cocoa powder, for dusting (I prefer Dutch-process)
Place the chopped chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk the mixture together until a thick, smooth ganache forms. Whisk in the blackberry preserves. Cover and refrigerate until the mixture is firm and scoopable, about 2 hours.
Have the cocoa powder ready in a shallow dish. Using a small scoop or measuring spoon, scoop a small amount of the filling mixture and roll into a smooth ball, about 1 inch in diameter. Roll each finished truffle in the cocoa powder so that it is very lightly coated. Chill truffles until ready to serve.
Printed from Annie’s Eats