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Raspberry Truffles

 Raspberry Truffles
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.
Nutritional 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.