Nicole LeStrange, grants coordinator shares, “this is the recipe for the truffles my husband makes for us every Christmas. The recipe was given to him by his friend, Phil (“Philly Wonka” – because of these drool-worthy, addictive little nubbins he makes). Not an easy process, but Alex definitely has it down now. They’re magic.”

Chocolate Raspberry Truffles


8 oz good quality bittersweet chocolate (not chocolate chips)
4 Tbs butter, cut up (unsalted)
4 Tbs heavy whipping cream
3-4 Tbs raspberry sauce (Fran’s)

  • Using a double boiler, melt broken chocolate stirring constantly.
  • Remove choc from heat and blend in butter, 1 Tbs at a time
  • Stir in cream until blended
  • Stir in raspberry sauce
  • Chill 30-60 minutes stirring frequently until thick enough to hold shape. drop by teaspoon or no. 3 scoop onto parchment lined baking sheet.
  • shape into rounds if desired. cover and chill at least 2 hours to set truffles for dipping w/chocolate. makes 24 – 30 truffles.


12 oz bittersweet choc
2 tsp peanut, walnut or almond oil

  • Melt chocolate and heat to 118°, don’t go over but try to get as close as you can, constantly stirring, melt and heat chocolate slowly in a double boiler.
  • Remove from heat and stir in oil.
  • Cool choc to 85-90° for dipping
  • Dip cold firm truffle into melted chocolate holding w/a skewer or crab fork
  • Place each on parchment covered baking sheet
  • Sprinkle top w/nuts or Maldon’s large crystal salt

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