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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 36 |
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RASPBERRY FUDGE TRUFFLES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Rankin Estate in Dallas, Texas in 1988. Ingredients:
2 cups semisweet chocolate morsels |
16 ounces cream cheese softened |
1 cup seedless raspberry preserves |
2 tablespoons raspberry liqueur |
1-1/2 cups vanilla wafer crumbs |
10 chocolate candy coating squares |
3 white chocolate squares |
1 tablespoon shortening |
Directions:
1. Microwave morsels in glass measuring cup on high 2 minutes stirring every 30 seconds.
2. Beat cream cheese at medium speed with an electric mixer until smooth.
3. Add melted chocolate preserves and liqueur beating until blended.
4. Stir in crumbs then cover and chill 2 hours.
5. Shape mixture into 1” balls then cover and freeze 1 hour.
6. Microwave coating in glass cup on high 2-1/2 minutes stirring every 30 seconds.
7. Dip balls in coating then place on wax paper.
8. Place white chocolate and shortening in small heavy duty zip top plastic bag.
9. Seal then submerge in hot water until chocolate melts kneading until smooth.
10. Snip a tiny hole in 1 corner of bag and drizzle mixture over truffles.
11. Let stand until firm then store in refrigerator.
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