raspberry chambord truffles;

Originally posted December 19, 2016. Updated January 2, 2026 for content and clarity.

I think if someone demanded I pick a favorite truffle, these raspberry Chambord truffles would be my favorite. (Though Dubai pistachio truffles are taking a run for their money.) The recipe is so easy to make, with no crazy ingredients, not even couverture chocolate or anything that requires a special order. They’re silky soft and melt in your mouth. Besides, raspberry + chocolate is a classic flavor combo. And who doesn’t need a little liquor in their chocolate? The Chambord liqueur really just elevates the truffle and gives it a little something something.

Raspberry Chambord truffles were among my first-ever truffles posted on this blog, back when it was named tipsychocochip! So this recipe was always fully on-brand. I always, always come back to this recipe at the holidays. Not that it’s limited to the holidays, but I love it myself, and therefore love gifting it in my truffle boxes! Check out my ultimate holiday truffle guide for other delicious truffle options.

Semisweet chocolate chips make the perfect chocolatey base, and then the fruit jam sweetens it up. But the dark semisweet works really well against the raspberry jam. Make sure you get seedless raspberry jam. You really want these raspberry Chambord truffles to be silky smooth and soft, not punctuated by annoying crunchy seeds.

In a pinch, if all you have is seed-ful jam instead of seedless, just heat and strain the jam.

Secret to success

In a pinch, if all you have is seed-ful jam, don’t worry. Heat it up in the microwave or on the stove until it’s runny, then run it through a fine mesh sieve. Voila, seedless jam. A seed or two might make it through, but if they do, they’re pretty tiny and not too much to worry about.

Another quick tip on jam flavors. In a jam (haha), I’ve actually swapped in strawberry jam instead of raspberry jam. Shhhhh. Honestly, I can barely tell the difference, and the Chambord liqueur helps add the raspberry note. I suppose at that point it’s just a “berry truffle”. There’s nothing stopping you from using just about any flavor jam—triple berry, or even apricot if you want to mix and match flavors. But I usually stick to raspberry or strawberry jam as I really love the combination with semisweet chocolate. Just make sure it pairs with the Chambord.

Seedless raspberry jam works best, but I’ve also used strawberry jam in a pinch. Other flavors will work too, they just might affect the flavor palete.

secret to success

If you do want to try the flavors but not commit to a full bottle of Chambord, those miniature airplane bottles (50ml size) do exist, but I’ve never had any luck finding them when I need them. So I’ve had to commit to the full bottles, but since I make my raspberry Chambord truffles year after year, it’s been a good investment.

If you aren’t a huge fan of liqueur, you can minimize or leave out the Chambord entirely. Changing the ratios may affect moisture content, so just adjust the drying time as needed. These truffles are very, very soft when you first make them, to the point where you might wonder—how do I roll these into balls that hold their shape?! No fear. (Swan Princess song run through anyone else’s head?? No? Just me?) I make the batch of raspberry Chambord truffles and allow them to set and come to room temperature.

You can omit the liqueur entirely, or only invest in a miniature bottle of chambord (though I’ve always had trouble finding those). Just adjust the drying times based on moisture content.

Secret to success

Once initially cooled, I’ll scoop the raspberry Chambord truffles into rounded teaspoon shapes and plop them on a pan. A Tablespoon cookie scoop really helps with this, but you can make do with your fingers—just expect to get messy. Don’t worry about rolling them into balls or making them look pretty at this point. Just blobs on a sheetpan. It’s fine if they’ve got crazy misshapen points or gone all blobby.

Then shove them in the fridge for a couple of days. It usually takes 2-3 days in my fridge, but your mileage may vary depending on whether you omitted the Chambord, the moisture content in your area, etc., etc. I live in the northeast, so winter is typically cold and dry around here. We’re not in, say, Florida, with its humid heat, so it could take longer in a location like that.

You’re looking for some of the moisture to evaporate. The outside will get hard and may seem a little dry and crunchy, but don’t worry—trust the process. Roll them up and taste test—that’s how I know they’re done!

To test if your raspberry Chambord truffles are done, I pick a blobby and roll it between my hands. The heat from your hands will be enough to melt that tiny bit of dryness on the outside of the truffle. Plus, it makes it easier to coat in cocoa powder and gives the raspberry Chambord truffle something to stick to. After coating, pop it in your mouth! It should be silky soft, but hold its shape when you roll it into a ball. If it’s still too soft, pop that pan back into the fridge and wait a few more days.

Worst case, if you’re in a pinch for time, I’ve also rolled the balls and frozen them and coated them in candy coating. Keep in mind that coating them frozen, they’ll expand as they come to room temperature. Which means you might get little blobs or curls poking through any cracks in your candy coating. Double dip or just keep them refrigerated to help!

The best part of these raspberry Chambord truffles is that they’re cocoa dusted. No need to worry about tempering chocolate or even bother with candy coating!

secret to success

The best part of these raspberry Chambord truffles is that there’s no need to worry about tempering chocolate or even bother with candy coating. Dust these babies in some cocoa powder and call it a day. Boom, quick and delicious every time with an easy pantry staple ingredient as coating!

Besides, I love some visual and textural variety in my truffle box, and the cocoa-rolled truffles are a nice complement to coated truffles. I made these alongside matcha white chocolate truffles, but raspberry Chambord truffles are probably a little more universal in flavor palate.

secrets to success;

Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!

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more recipes;

Looking for other decadent chocolate recipes? Check out these other favorites!

• If you’re looking for the ultimate holiday truffle guide, no worries, I got ya covered! From chocolate mint patties to orange truffles two ways, or whackier flavors like red wine truffles or cinnabon truffles, you’re sure to find something delicious!
• Another perfect holiday potluck recipe, try this s’mores chocolate hummus served with graham crackers, or make your own edible brownie batter.
• For the dessert table, I have to say this easy s’mores french silk pie is an absolute all-star. Or go s’mores cheesecake, either way chocolate s’mores desserts are always loved!
• Chocolate crackle cookies are chewy and soft, and actually make for great ice cream sandwiches as well!