Printable | Taste of Home

Raspberry Truffles

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

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

Printed from tasteofhome.com Aug 21, 2008

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Raspberry Truffles cont.

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.