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Categories:Viewed: 2 - Published at: 2 years ago
Ingredients
- 34 cup heavy whipping cream
- 12 cup butter
- 12 cup seedless raspberry jam or 12 cup low-sugar seedless raspberry jam
- 2 (8 ounce) packageshigh-quality semisweet chocolate, chopped
- 2 tablespoons kirsch or 2 tablespoons Chambord raspberry liquor
- 1 cup chopped macadamia nuts
- 12 cup unsweetened cocoa
Method
- Place whipping cream, butter and raspberry jam in 2 quart saucepan.
- Cook over medium heat, stirring occasionally, until butter and jam are melted(3-5 mins).
- Continue cooking until mixture begins to bubble around edges(1-2 mins).
- Remove from heat.
- Stir in chocolate and kirsch or Chambord until melted and smooth.
- Stir in nuts.
- Place mixture in bowl.
- Cover, refrigerate until firm(5-6 hrs).
- Working quickly, roll chocolate mxiture into 30(1-1/2") balls.
- Place on waxed paper-lined pan.
- Cover; refrigerate 1 hour.
- Roll chocolate balls in cocoa.
- To serve, place in mini paper cups.
