Raspberry Fudge Truffles

Here's something that Kate and I found in a holiday gift cookbook called "Spirit of Christmas." Kate confirms that this recipe can be quite messy in the prep...but the results are extremely tasty!

Raspberry Fudge Truffles

Ingredients:
2 cups (12 oz) semisweet chocolate morsels
2 packages (8 oz each) cream cheese, softened
1 cup seedless raspberry preserves
2 tbsp raspberry liqueur
3 cups vanilla wafer crumbs
10 squares (2 oz each) chocolate candy coating
3 squares (1 oz each) white chocolate

Directions:

Microwave chocolate morsels in a 4 cup glass measuring cup on high power for 1 ½ to 2 ½ minutes, or until melted, stirring every 30 seconds.

Beat cream cheese at medium speed with electric mixer until smooth. Add melted chocolate, preserves, and liqueur; beating until blended. Stir in crumbs; cover and chill 4 hours.

Shape mixture into 1-inch balls; cover and freeze overnight.

Microwave chocolate coating in a 4 cup glass measuring cup on high power for 1 ½ to 2 ½ minutes or until melted, stirring every 30 seconds. Dip balls in coating using a sturdy wooden pick; place on waxed paper.

Place white chocolate in a small heavy duty resealable plastic bag; seal. Submerge in hot water until chocolate melts; kneal until smooth. Snip a tiny hole in one corner of bag; and drizzle mixture over truffles. Let stand until firm. Store in refrigerator or freeze up to 1 month, if desired.

Makes about 8 dozen truffles.


Notes: If you don't like raspberries, you can substitute any appropriate berry preserves and liqueur. Kate used blackberry since our friend Bill has an allergy to raspberries. They still turned out great!

Instead of using the white chocolate drizzle, you can also roll the truffles into some kind of coating, like cocoa powder, ground nuts, or coconut.