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
- 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 until mixture thickens and can be scooped.
- 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.
Originally published as Raspberry Truffles in Country Woman November/December 1999, p29
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