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Raspberry Truffle Cups
Raspberry Truffle Cups
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Prep Time:
30 minutes
Total Time:
1 hour 35 minutes
Raspberry chocolate truffles: decadent bites of perfection.
Ingredients:
  • 6 oz vanilla-flavored candy coating (almond bark), cut into pieces
  • 6 oz semisweet baking chocolate, cut into pieces
  • 2 tablespoons butter or margarine, cut into pieces
  • 1/3 cup whipping cream
  • 2 tablespoons raspberry-flavored liqueur or raspberry pancake syrup
  • 24 fresh raspberries
Instructions:
  • Melt the candy coating according to the package instructions. Spread 1 teaspoon of coating evenly in the bottom and up the side of each of the 24 miniature paper candy cups. Allow to stand until hardened.
  • Melt the chocolate in a 2-quart saucepan over low heat, stirring constantly. Take it off the heat and mix in all the other ingredients except for the raspberries. Chill for about 35 minutes, stirring often, until the mixture is thick and forms mounds when spooned. Enjoy!
  • Place a raspberry in each candy-coated cup. Spoon the chocolate mixture into a decorating bag fitted with a star tip. Pipe the mixture into the cups over the raspberry. Arrange the cups on a cookie sheet and refrigerate until the chocolate mixture is firm, around 30 minutes. Optionally, peel off the paper from the truffle cups before serving. Store the cups tightly covered in the refrigerator.

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