Chocolate-raspberry truffles

Yield: 1 servings

Measure Ingredient
12 ounces Semi-sweet chocolate bars or squares/chopped -=OR=-
12 ounces Semi-sweet chocolate chips
\N \N Unsweetened cocoa -=OR=-
\N \N Confectioners Sugar -=OR=-
\N \N Piped/Grated White Chocolate
¼ cup Unsalted butter or margarine
½ cup Seedless red raspberry jam =OR=-
\N \N Chopped Toasted Nuts

ANGELA BERGENSON HCNR30B

COATINGS

Stir chocolate and butter in small heavy saucepan over very low heat until melted and smooth, about 5 minutes (chocolate may lose its sheen and become stiff). Stir in jam until blended and mixture is smooth. Pour into pie plate. Chill about 1 hour. Shape truffles: 1. Start with chilled truffle mixture the texture of soft fudge. If too cold and stiff to roll, leave at room temperature until it reaches the proper consistency. If too soft, place in refrigerator to firm up. 2. Place desired coating in pie plate or shallow bowl. 3.

Place one 16 x 18 inch length of waxed paper on work surface, another on a cookie sheet. 4. Roll scant tablespoonful of mixture between your palms to about 1¼ inches around. Place on waxed paper covered work surface. 5. Roll balls in coating and place on waxed paper covered cookie sheet. Place sheet in refrigerator until truffles are set; pack in one or two layers in a rigid, airtight container and refrigerate.

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