Sunday, July 11, 2010

Chocolate-Raspberry Truffles

3 cups chocolate chips divided
2 tablespoons whipping cream
1 tablespoon butter
2 tablespoons seedless raspberry jam

Combine 1 1/2 cups chocolate chips, whipping cream and butter in a double boiler over low heat, stirring until melted and smooth. Add raspberry jam, remove from heat, and cool. Cover with plastic wrap and freeze for 20 minutes. Shape into 1" balls and freeze until firm.
Melt remaining 1 1/2 cups chocolate chips in a double boiler over low heat. Dip balls into melted chocolate. Place on wire racks chill until set.
Makes about 3 dozen.

I have not made these yet, but I am looking for different truffles to add to cookie trays. Thinking of doing a truffle tray.

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