Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 105
  • Fat:
  • 7 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 3 mg
  • Sodium:
  • 6 mg
  • Carbohydrate:
  • 12 g
  • Fiber:
  • 1 g
  • Protein:
  • 0 g


Toasted Coconut Truffles

Meet the Cook: "Ooh" and "Mmmm" are common comments when folks taste these delectable bites. Toasted... View this recipe »


 

Raspberry Truffles

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Meet the Cook: As everyone in my neighborhood knows, Christmas is my very favorite time of year. I make many cookies, cakes and candies - including this easy but elegant recipe - to give to relatives and friends. The aroma of the chocolate and raspberry is heavenly when you're making these truffles. -Helen Vail, Glenside, Pennsylvania

SERVINGS: 24

CATEGORY: Lower Fat

METHOD: Freezer

TIME: Prep: 40 min. + freezing

Ingredients:

  • 1 tablespoon butter
  • 2 tablespoons heavy whipping cream
  • 1-1/3 cups semisweet chocolate chips
  • 7-1/2 teaspoons seedless raspberry jam
  • 6 ounces white candy coating or dark chocolate candy coating
  • 2 tablespoons shortening

Directions:

In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze for 20 minutes.
    Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm.
    Place a wire rack over a large sheet of waxed paper. In a microwave or heavy saucepan, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator. Yield: 4 dozen.


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