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Raspberry Truffle Cups Recipe

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This recipe for Raspberry Truffle Cups is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 oz vanilla-flavored candy coating (almond bark), cut up
6 oz semisweet baking chocolate, cut up
2 Tbs butter cut into pieces
½ cup whipping (heavy) cream
2 Tbs raspberry liqueur
24 raspberries

Directions:
Directions:
1. Melt candy coating as directed on package. Spread 1 tsp coating evenly in the bottoms and up the sides of 24 miniature paper candy cups. Let stand until hardened

2. Melt chocolate in heavy 2 qt saucepan over low heat, stirring constantly: remove from heat. Stir in remain ingredients except raspberries. Refrigerate about 35 minutes, stirring frequently, until mixture is thickened and mounds when dropped from spoon.

3. Place raspberry in each candy-coated cup. Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups over raspberry. Place cups on cookie sheet. Refrigerate about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired. Store tightly covered in refrigerator.

Number Of Servings:
Number Of Servings:
24 candies

 

 

 

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