Raspberry Chocolate Truffles Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
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Raspberry Chocolate Truffles
3/4 cup whipping cream
1/2 cup butter
1/2 cup seedless raspberry jam
2 (8-ounce) packages semi-sweet high-quality chocolate, chopped
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa
Place whipping cream,
butter and raspberry jam in 2-quart saucepan. Cook over medium heat,
stirring occasionally, until butter and jam are melted (3 to 5
minutes). Continue cooking until mixture begins to bubble around
edges (1 to 2 minutes).
Remove from heat. Stir in chocolate and kirsch until melted and
smooth. Stir in nuts. Place mixture in medium bowl. Cover;
refrigerate until firm (5 to 6 hours).
Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls.
Place on waxed paper-lined pan. Cover; refrigerate 1 hour.
Roll chocolate balls in cocoa. To serve, place in mini paper cups.
Yield: 2 1/2 dozen truffles
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