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RASPBERRY TRUFFLES




Source of Recipe


unknown


List of Ingredients




1 1/3 cups semisweet chocolate chips
1/2 cup seedless red raspberry jam
1/2 cup chocolate sprinkles


Recipe



Melt chocolate chips in top of double boiler over barely simmering water. stir in raspberry jam.

Pour into small bowl; cover. Chill until firm, 4 hours or
overnight.

With measuring teaspoon or melon baller, scoop out chocolate mixture and quickly shape into 1 inch balls. Refrigerate 1 hour or freeze 20 minutes; roll in sprinkles.

Store in airtight container in refrigerator for up to 2 weeks. Or freeze; thaw in fridge before serving. Makes 2 dozen.