Raspberry Truffle Cups

By shauna

Ingredients

• 6 oz. Vanilla-Flavored Candy Coating ( Almond Bark ), cut up
• 6 oz. Semi- Sweet Baking Chocolate, cut up
• 2 Tbsp. Butter or Margarine, cut into pieces
• 1/3 C. Whipping ( Heavy ) Cream
• 2 Tbsp. Raspberry Liquer
• 24 Fresh Raspberries

Preparation

Step 1

Melt candy coating as directed on pkg. Spread 1 tsp. coating evenly in bottoms & up sides of 24 miniature paper candy cups. Let stand till hardened. Melt chocolate in 2-qt. saucepan over low heat, stirring constantly; remove from heat. Stir in remaining ingredients except raspberries. Refrigerate about 35 min., stirring frequently, till mixture is thickened & mounds when dropped from a spoon. Place fresh raspberry in each candy-coated cup. Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups over raspberries. Place cups on cookie sheet. Refrigerate about 30 min. or till chocolate mixture is firm. Peel paper cups before serving if desired. Store tightly covered in refrigerator.