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Fruit Preserve Truffles

This recipe for fruit preserve truffles is courtesy of Charles Chocolates's Chuck Siegel.

  • yield: Makes 117 truffles

Ingredients

  • 24 ounces bittersweet chocolate, preferably Valrhona Manjari, finely chopped
  • 8 ounces milk chocolate, preferably Valrhona 42 percent, finely chopped
  • 1 cup heavy cream (not ultra-pasteurized)
  • 1/2 cup seedless raspberry, mango, or other jam
  • 11 tablespoons unsalted butter, room temperature
  • 2 cups cocoa powder (not Dutch processed), preferably Valrhona, for rolling

Directions

  1. Step 1

    Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.

  2. Step 2

    In a heatproof bowl, set over (but not touching) simmering water, melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.

  3. Step 3

    Place cream and vanilla seeds in a small saucepan over medium heat; heat until cream just comes to a boil. Remove from heat. Let cream mixture cool until reaches 120 degrees. Stir in fruit preserves.

  4. Step 4

    Remove chocolate mixture from heat and add to cream mixture. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.

  5. Step 5

    Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.

  6. Step 6

    Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.

  7. Step 7

    Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.

Source
The Martha Stewart Show, February Winter 2008

Reviews (2)

  • 10 Feb, 2009

    It is really challenging because as far as I can tell, when there are problems with links on the website, there is no way to contact anyone. I was so frustrated when I went to look for this recipe this year and it was empty. LUCKILY, I remembered that I printed it last year!!!!

    Follow the basic truffle recipe, when making the cream, allow it to cool to 120 degree and then add 1/2 cup of preserves. Follow the rest of the basic truffle recipe.

    Good luck!

  • 5 Feb, 2009

    WHEN I CLICK ON THE RECIPE FOR THE FRUIT PRESERVE TRUFFLE BY CHUCK SIEGEL., IT DOESNT COME UP RIGHT . COULD YOU HELP ME GET THE RECIPE? THANK YOU..SYDNEY