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Raspberry Chocolate Truffles




Source of Recipe


Internet






List of Ingredients



• 3/4 cup whipping cream
  
• 1/2 cup butter
  
• 1/2 cup seedless raspberry jam
  
• 2 (8 ounce) packages high quality semi-sweet baking chocolate, chopped
  
• 1 tablespoon kirsch raspberry liquer or orange juice
  
• 1 cup chopped macadamia nuts
  
• 1/2 cup unsweetened cocoa
  






Instructions



1. Place whipping cream, butter and raspberry jam in a 2-quart saucepan.
   
2. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes).
   
3. Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).
   
4. Remove from heat.
   
5. Stir in chocolate and kirsch until melted and smooth.
   
6. Stir in nuts.
   
7. Place mixture in a medium bowl.
   
8. Cover and refrigerate until firm (5 to 6 hours).
   
9. Working quickly, roll chocolate mixture into 1-1/2" balls.
   
10. Place on waxed paper lined pan.
    
11. Cover; refrigerate 1 hour.
    
12. Roll chocolate balls in cocoa.
    
13. To serve, place in mini paper cups.
    
14. Makes 2-1/2 dozen truffles.
    
15. Per Serving (serving = 1 truffle)
    Calories: 170
    Fat: 13 g
    Cholesterol: 15 mg
    Sodium: 35 mg
    Carbohydrate: 15 g
    Fiber: 2 g
    Protien: 1 g