Raspberry-Fudge Truffles

Recipe by Misty Bryant
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
YIELD: 6 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon shortening
  • 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 12
    cups vanilla wafer crumbs
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DIRECTIONS

  • 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.
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