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
24 ServingsPrep: 40 min. + freezing
- 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, coarsely chopped
- 2 tablespoons shortening
- 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,
- 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.
Nutrition Facts: 1 serving (2 each) equals 105 calories, 7 g fat (4 g saturated fat), 3 mg cholesterol, 6 mg sodium, 12 g carbohydrate, 1 g fiber, trace protein.