Chocolate Raspberry Truffles
Ingredients| |
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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. Coating:
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.
Servings: 48
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