TRUFFLES
CHOICE OF COATINGS
In a heavy saucepan,combine morsels,heavy cream and butter.Cook over low
heat,stirring constantly,until smooth.Stir in raspberry jam.Cover with
plastic wrap;freeze 20 minutes.Drop mixture by teaspoons onto foil lined
cookie sheet.Freeze 15 minutes.Roll into balls;freeze until firm. Coating:
Over hot (not boiling) water melt white baking bars or chocolate morsels
and shortening,stirring until smooth.Drop frozen truffles,one at a
time,into melted coating.Stir quickly to coat,then remove with a
fork,shaking off excess.Place on cookie sheet;chill until set.Store
refrigerated.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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