Raspberry Truffles


2 cups semisweet chocolate chips

¾ cup sweetened condensed milk

¼ cup raspberry jam

2 tablespoons butter

½ cup white chocolate chips

In saucepan over low heat, melt semisweet chips, condensed milk, jam, and butter, stirring constantly. Pour into pie pan. Refrigerate until mixture is thick but soft, about 1½ hours. Form into 1-inch balls. Place on baking sheet lined with waxed paper. In microwavable bowl, melt white chocolate chips on high for 1 minute. Stir. Melt on high for 30 seconds more or until completely melted. Spoon melted chocolate over top of each truffle ball, allowing chocolate to drip slightly down sides of each ball. Refrigerate until chocolate is firm. Store in refrigerator.

Enhanced by Zemanta
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s