Raspberry-Chocolate Truffles
These delectable truffles make fabulous hostess gifts or after dinner treats.
3/4 cup whipping cream
1/2 cup LAND O LAKES® Butter
1/2 cup seedless raspberry jam
2 (8-ounce) packages semi-sweet high-quality chocolate, chopped
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa
Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over
medium heat, stirring occasionally, until butter and jam are melted (3 to 5
minutes). Continue cooking until mixture begins to bubble around edges (1 to 2
minutes).
Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in
nuts. Place mixture in medium bowl. Cover;refrigerate until firm (5 to 6 hours).
Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place on
waxed paper-lined pan. Cover; refrigerate 1 hour.
Roll chocolate balls in cocoa. To serve, place in mini paper cups.
Makes 2 1/2 dozen truffles.