Yield: 48 Servings
Measure | Ingredient |
---|---|
1⅓ cup | Chocolate morsels |
2 tablespoons | Heavy cream |
1 tablespoon | Butter |
2 tablespoons | Seedless raspberry jam |
6 ounces | Pkg. white baking bars or |
1 cup | Chocolate morsels |
2 teaspoons | Shortening or |
\N \N | Cocoa or |
\N \N | Confectioners sugar |
TRUFFLES
CHOICE OF COATINGS
In a heavy saucepan,combine morsels,heavy cream and butter.Cook over low heat,stirring constantly,until smooth.Stir in raspberry jam.Cover with plastic wrap;freeze 20 minutes.Drop mixture by teaspoons onto foil lined cookie sheet.Freeze 15 minutes.Roll into balls;freeze until firm. Coating: Over hot (not boiling) water melt white baking bars or chocolate morsels and shortening,stirring until smooth.Drop frozen truffles,one at a time,into melted coating.Stir quickly to coat,then remove with a fork,shaking off excess.Place on cookie sheet;chill until set.Store refrigerated.