| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Cookies | 48 | Servings | |
INGREDIENTS
| 1 1/3 | c | Chocolate morsels |
| 2 | tb | Heavy cream |
| 1 | tb | Butter |
| 2 | tb | Seedless raspberry jam |
| 6 | oz | Pkg. white baking bars or |
| 1 | c | Chocolate morsels |
| 2 | ts | Shortening or |
| Cocoa or | ||
| Confectioners sugar |
INSTRUCTIONS
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
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”