Dark Chocolate Raspberry Almond Truffles

Get a sweet charge with these espresso-filled truffles.
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Servings 45


  • 1 cup heavy cream
  • 2 tablespoons butter
  • 7 ounces bittersweet chocolate (70% or more cocoa)
  • 2 cups semi-sweet chocolate chips
  • 2½ tablespoons espresso powder
  • ¼ cup seedless raspberry preserves
  • 1 cup finely chopped Nature's Eats Slivered Almonds


  • Combine cream, butter, chocolates, and espresso powder in a saucepan over medium heat. Stirring constantly, cook until the chocolate has melted into a smooth mixture. The mixture should be thick and glossy.
  • Remove from heat and stir in raspberry preserves. Chill mixture in the refrigerator until it hardens, about 1 hour.
  • Once mixture is chilled, scoop into 1 inch balls. Roll balls in finely chopped Nature's Eats Slivered Almonds. Store in refrigerator.