Chocolate Truffles with Raspberry Violet Jam
- 8 oz chopped Semi Sweet Chocolate
- 8 oz chopped Dark Bittersweet Chocolate
- ⅔ cup heavy whipping cream
- 1 ½ Tablespoons FRENCH PANTRY Raspberry Violet Jam
Place Bon Bite Tray on Medium Perforated Baking Sheet and set aside. Place chocolate in Stainless Mixing Bowl and set aside.
Place cream in Mini Cake Mold or Small Round Mold and heat cream in microwave for 45-60 seconds until scalding. Pour cream over chocolate and swirl to cover chocolate with scalding cream. Let chocolate start to melt for 2-3 minutes and then stir until smooth.
Add jam and stir until well combined. Pour into each shape of your tray. Once each shape is full, tap bottom of baking sheet to level chocolate. Freeze for at least 1 hour. Remove each frozen chocolate from tray and serve right away. Keep remaining chocolates in the freezer until you are ready to serve.