Blackberry Truffles

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.

Combine the cocoa powder and confectioners’ sugar in a shallow dish and whisk to blend. 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 mixture so that it is very lightly coated. Chill truffles until ready to serve.