Recipe by Misty Bryant
A Southern-Living classic! This wonderful recipe will have you friends thinking you went to French bakery! It's well worth the effort!
Top Review by *Z*
The direction on this messed me up a bit but it turned out ok. I read the directions a step at a time and melted all of the chocolate (the white, baking, and semisweet) all together. The directions aren't clear as to which chocolate you use at which time. I coated mine in milk chcolate b/c that's what I had left. they tasted great but clearer directions would be better.
- 1 tablespoon shortening
- 3 (1 ounce) white chocolate baking squares
- 10 (2 ounce) baking chocolate squares
- 2 (12 ounce) cups semi-sweet chocolate chips
- 2 (8 ounce) packages cream cheese
- 1 cup seedless raspberry preserves
- 2 tablespoons raspberry liqueur
- 1 1⁄2 cups vanilla wafer crumbs
Directions See How It's Made
- Microwave choc.
- chips on high 2 minutes, stirring every 30 seconds.
- Beat cream cheese until smooth.
- Add melted choc.
- ,preserves, and liqueur, until well blended.
- Stir in crumbs.
- Cover and chill 2 hours.
- Shape mixture into 1 inch balls.
- Cover and freeze 1 hour, until firm.
- Microwave chocolate coating 2 minutes, until melted, stir every 30 seconds.
- Dip balls into coating.
- Place on wax paper.
- Put white choc.
- and shortning in zip top bag; seal.
- Submerge into hot water until chocolate melts.
- knead until smooth.
- Snip tiny hole into corner of bag, drizzle over truffles.
- Let stand until firm.
- Store in refig, if desired.