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Raspberry Truffles
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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 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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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |