Friday, February 22, 2008

Chocolate Raspberry Truffles

1 ½ lbs (about 4 cups) milk chocolate melted

1 cup whipping cream

1 ½ teaspoon raspberry flavoring (test for desired flavor)

Line an 8 inch baking pan with plastic wrap and set aside Place chocolate (cut in small pieces) in a glass bowl with the oven at 175 degrees until chocolate is melted. Or melt in dutch oven. Whilst chocolate is melting, scald cream in saucepan - remove from heat and let cool for 5 minutes. Stir in raspberry flavoring, beat chocolate with an electric mixer. Pour cream into chocolate all at once and resume mixing until mixture is smooth and shiny. Pour into prepared pan and refrigerate for 6 hours or until firm. Cut into 1 inch squares. Makes about 60 pieces.


Blog Widget by LinkWithin