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Chocolate Raspberry Truffles |
Ingredients -
Truffles:
1 1/3 c. Nestle's Toll House semi-sweet chocolate
2 tbsp. heavy cream
1 tbsp. butter
2 tbsp. seedless raspberry jam
Chocolate Coating:
1 (6 oz.) pkg. Nestle's premier white baking bars OR
1 c. Nestle's Toll House milk chocolate morsels OR
2 tsp. shortening OR
Nestle's cocoa or confectioners' sugar
Preparation:
In heavy gauge 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 teaspoonful onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls. Freeze
until firm.
To Coat:
Over hot (not boiling) water melt white baking bars or morsels and shortening, stirring until
smooth. Drop frozen truffles one at a time into melted coating. Stir quickly to coat, then remove
with fork, shaking off excess.
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