These delectable truffles make fabulous hostess gifts or
after dinner treats.
Prep: 30 min - Chill: 6 hrs
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.
Yield: 2 1/2 dozen truffles
Nutritional Info Per 1 Truffle: Calories 170, Fat 13 g,
Cholesterol 15 mg, Sodium 35 mg, Carbohydrates 15 g,
Dietary Fiber 2 g, Protein 1 g
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Land O'Lakes.