This is a variation on a recipe I created for Christmas 2003. I think it's an improvement on the original. Enjoy.
Chocolate Raspberry Truffles 1/2 c. butter (no substitutes)
1 14 oz. can sweetened condensed milk
2 bags milk chocolate chips
2/3 c. seedless raspberry jam/jelly
1 package of dipping chocolate
Melt the butter in a medium size sauce pan over low heat. Don't brown. Pour in milk and whisk together. Add chip and jam and whisk until chips are melted and the consistency is smooth. Pour into a glass bowl to cool. Cool several hours (or days) until the mixture can be rolled into 1 inch balls (I use my smallest cookie scoop.) Place rolled balls on a wax paper lined baking sheet and freeze until firm (If leaving in freezer for more than 6 hours cover with plastic wrap.). Melt dipping chocolate in a double boiler or in a mini crock pot. Dip each truffle and let set on another wax paper lined baking sheet. To distinguish these from other chocolate candies I drizzled the finished product with some white chocolate tinted pink. Recipe makes about 85 truffles depending on size.
*The original recipe omits with jam and replaces it with 1/4 c. Kahlua. I've also done this recipe with orange marmalade for those who like the chocolate oranges that come out at Christmas.*
No comments:
Post a Comment