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Raspberry Truffles



  • 1 tablespoon butter (NO SUBSTITUTES)
  • 2 tablespoons whipping cream
  • 1 1/3 cups semisweet chocolate chips
  • 7 1/2 teaspoons seedless raspberry jam
  • 6 ounces white or dark chocolate candy coating
  • 2 tablespoons shortening


  1. In a heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4 to 5 minutes or until chocolate is melted.
  2. Remove from the heat; stir in jam until combined.
  3. Transfer to a small freezer container; cover and freeze for 20 minutes.
  4. Drop by teaspoonsful onto a foil-lined baking sheet.
  5. Freeze for 15 minutes.
  6. Roll into balls; freeze until very firm.
  7. In a microwave or heavy saucepan, melt candy coating and shortening, stirring often.
  8. Cool slightly; spoon over balls.
  9. Place on a wire rack over wax paper.
  10. Let stand for 15 minutes or until firm.
  11. Store in an airtight container in the refrigerator.

Yield: 4 dozen


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