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Christmas: Chocolate-Raspberry Truffles

Source of Recipe


Southern Living magazine



List of Ingredients



• 1-1/3 cups (8 ounces) semisweet chocolate morsels
  
• 2 Tbsp whipping cream
  
• 1 Tbsp butter
  
• 2 Tbsp seedless raspberry jam
  
• 6 ounces white chocolate or milk chocolate
  
• 2 tsp shortening
  






Instructions



1. Combine chocolate morsels, cream and butter in a heavy saucepan. Cook over low heat, stirring constantly, until chocolate morsels melt; stir in jam. Remove from heat; cover and freeze mixture 30 minutes, or until firm.
   
   
2. Shape mixture into ¾-inch balls. Place on wax paper-lined baking sheets; chill 5 minutes. If necessary, reroll to smooth balls. Freeze 8 hours.
   
   
3. Place white chocolate and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring constantly, until chocolate and shortening melt. Place each ball on a candy dipper or fork, and hold over double boiler. Quickly spoon melted chocolate mixture over each ball, allowing excess to drip back into double boiler. Return each ball to lined baking sheets; chill until firm. Store in an airtight container in refrigerator.
   
   Makes 2½ dozen.