Raspberry Truffles

By Sarah-Lyn

Ingredients

• 1 tablespoon butter
• 2 tablespoons heavy whipping cream
• 1-1/3 cups semisweet chocolate chips
• 7-1/2 teaspoons seedless raspberry jam
• 6 ounces white candy coating or dark chocolate candy coating, coarsely chopped
• 2 tablespoons shortening

Details

Servings 24

Preparation

Step 1

In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze for 20 minutes.
Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm.

Place a wire rack over a large sheet of waxed paper. In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator. Yield: 4 dozen.



Nutrition Facts: 1 serving (2 each) equals 105 calories, 7 g fat (4 g saturated fat), 3 mg cholesterol, 6 mg sodium, 12 g carbohydrate, 1 g fiber, trace protein.