Chocolate raspberry truffles
48 Servings
Ingredients
| Quantity | 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 |
| Cocoa or | ||
| Confectioners sugar | ||
Directions
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.