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Raspberry Truffles Recipe

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This recipe for Raspberry Truffles, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Allen
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
cup evaporated milk
cup sugar
1 package (11-1/2 ounces) Milk Chocolate Chips
cup seedless raspberry preserves (I could not find preserves so I used Polaner all fruit.)
teaspoon instant coffee granules
cup finely chopped almonds, toasted (use a small food processor after toasting)

Directions:
Directions:
In a heavy saucepan, combine milk, and sugar. Bring to a rolling boil over medium heat; boil and stir for 3 minutes. Remove from heat; stir in chocolate chips, preserves and coffee until mixture is smooth. Chill for at least 1 hour in the refrigerator. Roll into 1-inch balls; roll in almonds. Place on waxed paper lined baking sheet. Chill until firm in refrigerator. Cover and store in the refrigerator.

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
Note: Make these at least a couple days ahead. The raspberry flavor gets stronger the longer they have been made.

 

 

 

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