The moment I decided on an assortment of truffles for Kelsey’s virtual bridal shower, I knew blackberry had to be one of the flavors.  It just seemed spring-y to me, and a little different than the typical raspberry truffle.  This recipe took some testing and tweaking before I decided it worthy of posting.  Normally I’m not a big fan of using fruit preserves instead of fresh fruit puree, but in this case I knew preserves would be the way to go.  They are thicker and the flavor is more concentrated, meaning you can get more impact with less effect on the texture of the ganache.  An added bonus is that the preserves are already seedless so you can avoid spending time straining out seeds.  Not to sound too much like Ina Garten here, but using good quality preserves is important here.  They really make a difference in the end result.

The subtle, fruity notes of the blackberry pair beautifully with the bittersweet chocolate center.  As with any truffles you could certainly dip these in melted chocolate to achieve a smooth hard shell but I prefer the simple cocoa powder dusting for two reasons.  First, it’s just easier.  Second, it is a very thin coating so the subtle flavors of the filling are really able to shine and are not masked by additional chocolate in an outer shell.


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)


  • 01

    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.

  • 02

    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.

  • These look gorgeous and sound just delightful!

  • I love the idea of blackberry truffles- I’ve never seen it before and it just sounds delicious.

  • I’ve never made truffles before, but you make them look so simple!! Your picture is gorgeous! Thanks for sharing!

  • These look absolutely fantastic. I LOVE the cute little designs you put on the top. Why can’t you live in Canada and bake for me?? would make my life! haha

  • You had me at blackberry! Your presentation is wonderful, but I have to say I would gobble these up even if they looked like dirty rocks on a bare plate. MMM.

  • Beautiful! I love this version since you don’t have to dip them in melted chocolate…definitely makes it a bit easier!!

  • Wow, I’m so impressed that you created your own truffle recipe! They look so cute and I bet they taste great!

  • I love truffles no matter what flavor it is. I actually have the truffle mixture ready on a bowl in the fridge for when ever I feel like having truffles, which is regularly :-) I actually don’t think I have seen truffles made with preserves but rather liquors of different flavors. I am sure that is still good :-) What can really go wrong with chocolate right?

  • Blackberries are my favorite! I cannot wait to try these…they look fantastic! :)

  • These blackberries look delicious. Thanks for the recipe

  • Oh my they sound divine!

  • ummmm thnks for the recipe

  • These look delicious, I love blackberries! Perfect for a bridal shower :)

  • Catherine

    Your comment abot Ina made me laugh. I always crack up when she says “always make sure you use GOOD mayonaise” or “good kosher salt” or whatever. I mean, I think one would have to assume she uses the best ingredients in whatever she makes and would obviously suggest we do the same!

  • Hi Annie, the recipe looks yummy, can’t wait to try it! Do you have a moist marble cake recipe? I’m having a hard time finding a good one and would appreciate whatever you can share. Thanks

  • Alice

    Beautifully delicious! What did you use for the cute purple swirls?

  • Annie

    It’s just royal icing.

  • So beautiful. Love the idea of using blackberries.

  • I want these now. You totally sounded like Ina. :) These are really beautiful, Annie.
    Probably one of my favorite pictures ever, too. I love the colors, and I can only imagine how they would taste. :)

  • Annie

    Aw, thanks dear! Glad you love the pic because it is definitely one of my new favorites too. When I do more canvases on the wall, this will definitely be one of them.

  • ashlee

    what brand of preserves did you use?

  • Beautiful! I could pop one in my mouth right now!

  • Annie

    I don’t even remember now, sorry!

  • Amanda Poninski

    Annie – I may sound silly, but can you tell me what a “virtual shower” is? I have only heard of it on your site and it’s made me curious….

  • Annie

    If you click on the post, you will see what it’s all about.

  • i am obsessed with blackberries and look forward to trying these soon. :) i laughed when i read your ina reference b/c i also notice that she always says “good” when she talks about her ingredients. good does make a difference sometimes! :)

  • Gail

    Hey Annie –
    Whenever I’ve made truffles that are rolled in cocoa powder – they seem really bitter to me. It feels like the first layer of taste is just pure bitter chocolate coating on my tongue, and then I have to chew awhile to get the truffle flavor to go past the cocoa. Am I doing something wrong? I know I can dip in chocolate, but like you said I’d rather have something lighter on the outside… but am I doing something wrong, or is the initial flavor supposed to be a bitter coating?

  • Miss Martina

    All of your food is tasty and beautiful however, these are elegant and “fit for a queen”!!
    Thank you so much for sharing these lovely treats! MM-

  • Annie

    Gail, I agree with you about that and I don’t know a solution. I think next time I do this I may try whisking a bit of confectioners’ sugar with the cocoa powder before rolling. I bet that would help.

  • These look beautiful! I just love blackberries as well. Perfect gift to give someone too!

  • Your truffles always look so tasty and beautiful! My mom is a pastry chef and I think your cakes/desserts/candies might rival hers, big time! Don’t tell her I said that though… :)

  • Absolutely gorgeous photo! And delicious recipe. Can’t wait to try it. I’m from the PNW and blackberries are my favorite. Thanks for sharing.

  • mimster

    YUM!! I do this all the time to flavor my ganache…it’s my favorite little trick.

  • We mix in poweder sugar with the cocoa powder all the time and it makes it so much better!! I can’t wait to try these, I love chocolate and Blackberries are my favorite.

    Did you have problems with seeds?

  • Annie

    No, as stated in the recipe, I used seedless preserves.

  • These are adorable! Thanks for sharing.

  • Dee

    I did try combining some powdered sugar with cocoa powder with some truffles that I made for Christmas this year (I’m not sure of the exact ratio I used though). It worked really well to offset some of the bitterness of the cocoa without making the truffles seem overly sweet in general.

    Annie, I really enjoy your site and can’t wait to try these truffles!

  • MAKING these, definitely.

  • Beth

    Hi Annie,

    I have the filling for the blackberry truffles in the fridge right now & can’t wait for the finished product. I have made the cookie dough, lemon chiffon, and pumpkin spice truffles from your site and have absolutely loved all of them. I’m very excited for you to post the coconut & strawberry cheesecake truffles from the virtual shower. Thanks for making my days taste better!

  • byanca

    hey annie instead of using blackberry can i use other kind of berries?

  • Annie

    Well, you’re not actually using the berries, just preserves so you should be able to use other flavors without issue.

  • My ganache never really got firm, it was super sticky and nearly impossible to roll into balls. Could this be because I quartered the recipe? I was just testing it out, I want to bring them to a party this weekend.

  • annieseats

    I don’t know, ganache should be the same no matter how you divide or multiply it as long as the ratios are the same. Darn!

  • Kendra

    I had this issue, too. I just stuck the ganache in the freezer for a while (I don’t know how long exactly, 30-60 minutes) and was able to roll them into balls fine after that.