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  • 6 oz (170 g) dark chocolate, coarsely chopped
  • ½ cup (115 g) unsalted butter, diced
  • 2 eggs, at room temperature
  • 1/3 cup (70 g) sugar
  • 1 tsp (5 ml) vanilla
  • ¼ tsp salt 
  • ½ cup (75 g) unbleached all-purpose flour
  • 12 Célébration raspberry truffle butter cookies, quartered
  • 24 fresh raspberries


Butter Cookies Raspberry Truffle

See the product




20 min


17 min

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter 24 non-stick mini muffin cups. 
  2. In a bowl set over a pot of simmering water, or in the microwave oven, melt the chocolate and butter. Let cool.
  3. In another bowl, whisk together the eggs, sugar, vanilla and salt until smooth. Add the cooled chocolate mixture. Add the flour and mix until combined.
  4. Place a piece of cookie at the bottom of each muffin cup. Cover with the brownie mixture (see note). Top with a raspberry and insert the tip of a cookie piece into each brownie. 
  5. Bake for 15 to 18 minutes or until a toothpick inserted in the centre of a brownie comes out with a few crumbs attached and not completely clean.
  6. Let cool on a wire rack. Unmould. Serve warm or cold.


Using a pastry bag to pipe the brownie mixture into the muffin cups can make the job a little easier.

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