Yield: about 2 dozen truffles


8 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
3-4 tbsp. good quality seedless blackberry preserves
Equal parts cocoa powder and confectioners’ sugar, for dusting (I prefer Dutch-process cocoa)

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  • step 1: HideShow Images

    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.

  • step 2: HideShow Images

    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.