YUMMYYY!!! Very easy to make and all of my friends and family totally loved them!
Use a sturdy wooden pick to dip well-chilled or frozen balls.
Yield: 6 dozen
- 2 cups (12 ounces) semisweet chocolate morsels
- 2 (8-ounce) packages cream cheese, softened
- 1 cup seedless raspberry preserves
- 2 tablespoons raspberry liqueur
- 1 1/2 cups vanilla wafer crumbs
- 10 (2-ounce) chocolate candy coating squares
- 3 (1-ounce) white chocolate squares
- 1 tablespoon shortening
- Microwave chocolate morsels in a 4-cup glass measuring cup at HIGH 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds.
- Beat cream cheese at medium speed with an electric mixer until smooth. Add melted chocolate, preserves, and liqueur, beating until blended. Stir in crumbs; cover and chill 2 hours.
- Shape mixture into 1-inch balls; cover and freeze 1 hour or until firm.
- Microwave chocolate coating in a 4-cup glass measuring cup at HIGH 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds. Dip balls in coating; place on wax paper.
- Place white chocolate and shortening in small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts; knead until smooth. Snip a tiny hole in 1 corner of bag, and drizzle mixture over truffles. Let stand until firm. Store in refrigerator or freezer, if desired.
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Raspberry-Fudge Truffles Recipe at a Glance
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