LOCATION: Recipes >> Candy >> Truffles 39
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Truffles 39
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Raspberry Truffles
Makes: 42
16 oz. chopped semi-sweet chocolate
1/4 C. whipping cream
1/4 C. seedless raspberry preserves
1 T. butter
1 t. vanilla extract
4 oz. chopped semi-sweet chocolate
1/4 C. cocoa
Combine all truffle ingredients; place over saucepan of barely
simmering water. Bowl should not touch water. Heat till chocolate
is melted, stirring occasionally. Refrigerate 30-60 min. till firm
enough to roll into balls. Line baking sheets with parchment or
waxed paper. Roll chilled mixture into 1" balls; place on baking
sheets. Refrigerate till chilled.
Melt chocolate. Dip half of truffles into chocolate; return to
baking sheets. Roll remaining truffles in cocoa. Refrigerate till
chilled.
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