Rich and creamy with a hint of raspberry, these truffles are perfect of Valentine's Day, wedding favors and Christmas. For gift-giving, present them in mini foil or paper baking cups. Photo credit: Katie Goodman from Good Life Eats.
Place chocolate in large heatproof bowl. Set aside. Bring cream just to boil in small saucepan on medium heat. Pour over chocolate in bowl. Let stand 2 minutes. Stir until chocolate is melted. Add raspberry extract and food color; stir until well blended.
Refrigerate 1 hour or until truffle mixture is firm enough to handle.
Shape truffle mixture into 1-inch balls with a small (1-inch) cookie scoop or melon baller. Place on wax paper-lined tray. Roll truffles into round balls with hands. (If truffle mixture softens, return to refrigerator for 15 to 20 minutes or until firm.) Refrigerate truffles until ready to coat.
Melt coating wafers as directed on package. Using a fork, dip 1 truffle at a time into the melted coating. Tap back of fork 2 or 3 times against edge of dish to allow excess coating to drip off. Place truffle on wax paper-lined tray. Let stand 1 hour or until coating is set. Store truffles between layers of wax paper in airtight container.
Confectionary coating, also known as almond bark, is used for candy making and coating. It is packaged in wafer form and is available in a variety of colors and flavors, including milk and dark chocolate. It is found in the cake decorating aisle of craft and party stores.