Chocolate Raspberry Truffles
Yield
4 dozenPrep
20 minCook
15 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Truffles | |||
| 1 ⅓ | cups |
milk chocolate morsels
|
* |
| 2 | tablespoons |
heavy whipping cream
|
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
raspberry jam
|
|
| Coating | |||
| 6 | ounces |
unsweetened chocolate
white |
|
| 1 | cup |
milk chocolate morsels
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Truffles | |||
| 315 | ml |
milk chocolate morsels
|
* |
| 3E+1 | ml |
heavy whipping cream
|
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
raspberry jam
|
|
| Coating | |||
| 173.4 | ml/g |
unsweetened chocolate
white |
|
| 237 | ml |
milk chocolate morsels
|
* |
Directions
In a heavy saucepan, combine morsels, heavy cream and butter.
Cook over low heat, stirring constantly, until smooth.
Stir in raspberry jam. Cover with plastic wrap;freeze 20 minutes.
Drop mixture by teaspoons onto foil lined cookie sheet.
Freeze 15 minutes. Roll into balls;freeze until firm.
Over hot (not boiling) water melt white baking bars or chocolate morsels and shortening, stirring until smooth.
Drop frozen truffles, one at a time, into melted coating.
Stir quickly to coat, then remove with a fork, shaking off excess.
Place on cookie sheet, chill until set.
Store refrigerated.
