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Categories:
semi-sweet chocolate morsels heavy cream butter seedless raspberry jam baking chocolate milk chocolate morsels shortening cocoa
Viewed: 103 - Published at: 9 years agoIngredients
- 1 cup semi-sweet chocolate morsels
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 2 tablespoons seedless raspberry jam
- 6 ounces baking chocolate white
- 1 cup milk chocolate morsels
- 2 teaspoons shortening
- cocoa or Confectioners' sugar for dusting
Method
- In heavy gauge 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 teaspoonfuls onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm.
- Coatings: Over hot (not boiling) water melt white baking bars or milk chocolate morsels and shortening, stirring until smooth.
- Drop frozen truffles one at a time, into melting coating; stir quickly to coat, then remove with fork, shaking off excess. Place on cookie sheet; chill until set. Store refrigerated.
- Or coat with cocoa or confectioners' sugar.
