Pink Chocolate Truffles

Sweet rasperry flavour bursts from the white chocolate that these truffles are enrobed in.

• Ready In: 5 hrs 30 mins
• Serves: 20
• Yields: 20 truffles

Ingredients

• 2⁄3 cup white chocolate chips
• 2  tablespoons  whipping cream
• 1  tablespoon butter
• 1 -2  drop  red food coloring
• 3  tablespoons  raspberry jam
• 2  tablespoons  raspberry liqueur
• 2⁄3 cup white chocolate chips
• 1⁄4 cup  pink chocolate chips (optional)

Directions

1. Heat first amount of chocolate chips, whipping cream, and butter in a saucepan on lowest heat, stirring often, until chips are almost melted.
2. Remove from heat and stir until smooth.
3. Add food colouring one drop at a time, stirring until mixture is light pink throughout.
4. Press jam through sieve into a bowl and discard seeds.
5. Add liquer and stir well into chocolate mixture.
6. Cover and chill for about 2 hours until firm enough to roll into balls.
7. Roll into balls and freeze on a waxed paper lined baking sheet for about 1 hour until firm.
8. Melt second amount of white chocolate chips and dip balls until entirely coated.
9. Place on same waxed paper lined baking sheet and let set for at least 1 hour.
10. If using, melt pink chocolate and spoon into a piping bag fitted with a small writing tip.
11. Drizzle pink chocolate in a decorative pattern over balls, if desired.
12. Let stand until set.
13. Enjoy!